磁场处理对面团发酵特性的影响及作用机制  

Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough

作　　者：张艳艳 张斯琦 孙萌辉 刘兴丽 张华 ZHANG Yanyan;ZHANG Siqi;SUN Menghui;LIU Xingli;ZHANG Hua(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Collaborative Innovation Center of Food Production and Safety,Henan Province,Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]郑州轻工业大学食品生产与安全河南省协同创新中心,河南省冷链食品质量安全控制重点实验室,中原食品实验室,河南郑州450001

出　　处：《食品科学》2024年第3期110-116,共7页Food Science

基　　金：河南省高等学校青年骨干教师培养计划(2021GGJS096);河南省高校科技创新团队(23IRTSTHN029)。

摘　　要：磁场可通过影响水分子的排布改变食品内部水分分布进而改善食品的品质。本研究分别在0、0.5、1.0、1.5、2.0mT的磁场强度条件下发酵面团1h,通过低场核磁、原位拉曼光谱等技术研究了磁场处理对面团发酵特性、水分分布及蛋白分子结构的影响,以期为开发高品质的中式美食提供理论基础。结果显示:随着磁场强度的增大,面团的发酵能力呈先上升后下降的趋势,在磁场强度为1.5 mT时对发酵力的影响最为显著;馒头的比容呈现先上升后下降的趋势,在磁场强度在1.0 mT时,馒头的比容为2.24 mL/g;馒头的硬度、黏性、咀嚼性呈现先下降后上升的趋势,弹性、内聚性、回复性没有明显的变化;强结合水与自由水含量呈先下降后上升趋势,弱结合水含量呈先上升后下降的趋势,在磁场强度为1.0 mT时,对水分分布的影响最为显著;α-螺旋相对含量呈先上升后下降的趋势,无规卷曲呈先下降后上升的趋势,在磁场强度为0.5 mT时α-螺旋相对含量最高,为54%,无规卷曲相对含量最低,为21%。适当的磁场处理可以提高面团的发酵力、馒头的比容和质构特性,加速面团中的水分分布,提高面筋网络的稳定性。综上,磁场处理可以通过改善面团中水分的分布、提高水分均匀度以及改变面筋蛋白的分子结构,提高面团的发酵特性以及馒头的质构特性。Magnetic fields can improve the quality of foods by influencing the arrangement of water molecules,thus altering the distribution of water in foods.In this study,dough was fermented at magneticfield strengths of 0,0.5,1.0,1.5,and 2.0 mT for 1 h.The effect of magneticfield treatment on the fermentation characteristics,moisture distribution,and protein molecular structure of dough was investigated by low-field nuclear magnetic resonance(NMR)and in situ Raman spectroscopy,with a view to providing a theoretical basis for the development of high-quality Chinese dough-based foods.The results showed that the fermentability of dough tended to increasefirst and then decrease as the magneticfield strength increased,and the most significant effect on the fermentability was observed at a magneticfield strength of 1.5 mT.The specific volume of steamed bread initially increased and then decreased.When the magneticfield strength was 1.0 mT,the specific volume was 2.24 mL/g.The hardness,stickiness,and chewiness showed a trend of initially decreasing and then increasing,but there was no obvious change in the elasticity,cohesiveness or resilience.The contents of strongly bound water and free water initially decreased and then increased,whereas the opposite trend was observed for weakly bound water.The effect of 1.0 mT magneticfield strength on the water distribution was most significant.The relative content ofα-helix increased first and then declined,while the reverse trend was observed for random coil.At a magnetic field strength of 0.5 mT,the relative content ofα-helix was the highest(54%)and the relative content of random coil was lowest(21%).Proper magneticfield treatment could increase the fermentability of dough,the specific volume and textural properties of steamed bread,accelerate the water distribution in dough and improve the stability of the gluten network.In conclusion,magnetic field treatment could improve the fermentability of dough and the textural properties of steamed bread by improving the distrib

关 键 词：磁场 面团发酵 水分迁移 蛋白结构 

分 类 号：TS205.5[轻工技术与工程—食品科学]