CAJ | 학술논문

小麦胚芽是小麦籽粒富集营养成分部位,在小麦制粉时会有或多或少小麦胚芽混入面粉.通过全脂和脱脂小麦胚芽对面团影响研究,测定小麦胚芽不同添加量对面团流变学特性及发酵前后面团中巯基/二硫键含量变化,初步探讨小麦胚芽对面团特性影响机理.结果表明,小麦胚芽添加量不大于3%时,面团分析结果较优,流变学特性有所提高,面筋结构得以强化;当小麦胚芽添加量大于3%时,各项指标逐渐下降、品质劣化,且添加全脂和脱脂小麦胚芽对面团影响趋势基本一致;但脱脂小麦胚芽影响相对缓和,且少量(2%~3%)添加时以全脂小麦胚芽影响效果更好.
소맥배아시소맥자립부집영양성분부위,재소맥제분시회유혹다혹소소맥배아혼입면분.통과전지화탈지소맥배아대면단영향연구,측정소맥배아불동첨가량대면단류변학특성급발효전후면단중구기/이류건함량변화,초보탐토소맥배아대면단특성영향궤리.결과표명,소맥배아첨가량불대우3%시,면단분석결과교우,류변학특성유소제고,면근결구득이강화;당소맥배아첨가량대우3%시,각항지표축점하강、품질열화,차첨가전지화탈지소맥배아대면단영향추세기본일치;단탈지소맥배아영향상대완화,차소량(2%~3%)첨가시이전지소맥배아영향효과경호.
Wheat germ is the nutrients higher position in wheat grain,more or less of wheat germ will be mixed with flour during wheat milling. This article through studies the effect of the whole wheat germ and defatted wheat germ on the dough property,determination of changes in rheological properties, the amount of–SH/–S–S–in unfermented and fermented dough,and explore the mechanism of wheat germ on dough properties. The results found that when the additive amount of wheat germ was not more than 3%,better analysis results of dough could be obtained. These is the strengthen of protein matrix;Each index gradually declined with the increase of adding amount of wheat germ(>3%);Besides, the two types of wheat germ had a similar effect on trend,but there was greater with whole germ than with defatted wheat germ. Add a small amount of wheat germ(2%~3%),whole wheat germ is more superior.