CAJ | 학술논문

通过对乳化剂添加前后面团中蛋白质、淀粉性质、质构特性、微观结构等性质的比较,研究了乳化剂对小麦粉品质特性的影响.结果表明:乳化剂使得淀粉溶液碘蓝值、淀粉的溶解度和膨润力、静态提取麦胶蛋白和酸溶性麦谷蛋白含量、面皮的硬度和回复性降低,除单甘酯外,咀嚼性和凝胶性也降低,面筋交联度、弹性和黏着力增加;通过微观结构可以看出,乳化剂可与蛋白质相互结合形成大分子基团,使蛋白质的网络结构变得较为致密,并具有较好的立体感.
통과대유화제첨가전후면단중단백질、정분성질、질구특성、미관결구등성질적비교,연구료유화제대소맥분품질특성적영향.결과표명:유화제사득정분용액전람치、정분적용해도화팽윤력、정태제취맥효단백화산용성맥곡단백함량、면피적경도화회복성강저,제단감지외,저작성화응효성야강저,면근교련도、탄성화점착력증가;통과미관결구가이간출,유화제가여단백질상호결합형성대분자기단,사단백질적망락결구변득교위치밀,병구유교호적입체감.
The study was carried out to investigate the effect of emulsifiers on the characteristics of protein,starch,texture and microstructure of dough.Results: When the emulsifiers were added to wheat flour,the absorbance of starch solution,starch solubility,expanding ability,gliadin and soluble glutenin contents,dough hardness,resilience,chewiness,and gumminess all decrease,while gluten protein cross -link degree,springiness and cohesiveness increase.The network of gluten becomes tight and tridimensional due to the combination between emulsifiers and protein.