安定した小麦芽の粒子の大きさの変化が,生地加工の特徴と蒸しパンの品質に与える影響

Gongqi Zhao^1,2, Miaomiao Pan³, Xianling Zhang^1,2

¹Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, 9 Donghua Road, Fengyang, 233100, China.

Food chemistry: X

|September 2, 2025

まとめ

細い小麦芽を粉に混ぜると,グルテンの構造が良くなり,粉の消化能力が低下するので,蒸しパンの品質が向上します. しかし,小麦の微細な粒子はパンの質を弱める.

科学分野:

食品科学
栄養学
材料科学

背景:

穀物の副産物である小麦の芽は食品加工に価値があります
安定した小麦芽は保存期間が長くなり,食品に使用できる.

研究の目的:

安定した小麦芽粒子の粒子の大きさによる小麦粉の特性への影響を調査する.
熱力学,レオロギー,発酵特性への影響を評価する.
蒸しパンの品質と粉の消化性に及ぼす影響を決定する.

主な方法:

熱空気で安定した小麦の芽は,5つの粒子のサイズに処理されました:粗,中,細,超細,および非常に細です.
小麦の芽 (8%) を小麦粉 (92%) に取り込み,生地を作りました.
分析には,熱力学的特性,ダイナミック・レオロジー,グルテンタンパク質の二次構造,および粉の消化性が含まれていた.

主要な成果:

小麦の胚粒子の大きさは,グルテンタンパク質の二次構造 (β-シートとα-ヘリックス) を著しく変化させた.
非常に細い小麦芽の粒子は,βシートとαヘリクスの含有量をそれぞれ29.16%と25.07%に増加させた.
小麦の芽を加えることで,蒸しパンの粉の消化性が低下し,非常に細い粒子は最適な結果をもたらし,超細い粒子は品質を低下させた.

結論:

蒸しパンの品質を最適化するには,小麦芽の粒子の大きさを制御することが重要です.
非常に細い小麦の芽は蒸しパンの特性を高めますが,非常に細い粒子は有害です.
この研究は,改良された小麦芽蒸しパンの製品を開発するための洞察を提供し,小麦芽の利用を促進します.

キーワード:

粒子の大きさタンパク質の二次構造蒸しパン小麦の芽

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