冷-解周期对丁丁包装的微观特性的影响
Zhili Pan1,2, Yibo Bai1, Lina Xu1
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Foods (Basel, Switzerland)
|September 28, 2023
概括
结解周期会损坏结的饼包装,而Zhaomai显示出比Wenmai 19更强的弹性. 在小麦粉中高质量的蛋白质网络对于保持丁丁包装的完整性和质量至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 农业科学 农业科学
背景情况:
- 丁丁是一种传统的中国食物.
- 小麦品种的加工和素含量会影响块的质量和保质期.
- 了解冷解效应对于冷食品生产至关重要.
研究的目的:
- 调查快速冷面包包装上的冷解周期的影响 (Zhaomai和Wenmai 19).
- 分析包装材料和滑翔的纹理和微观性能的变化.
- 确定最佳的小麦面的特点,用于冷dumpling生产.
主要方法:
- 扫描电子显微镜 (SEM) 用于结构分析.
- 福里埃变换红外光谱法 (FT-IR) 用于蛋白质结构.
- 差异扫描热量计 (DSC) 用于基亚丁变性.
- 纹理属性的分析.
主要成果:
- 温迈19封装在一个冷解周期后出现损伤; 迈封装在第四个周期后抵御损伤.
- 与Wenmai 19相比,Zhaomai延迟了粉颗粒的机械损伤.
- FT-IR显示了松散的gliadin蛋白结构;DSC显示了Wenmai 19中的更大的gliadin退化.
- 冷-解周期显著降低了包装质地和质素的微观特征.
结论:
- 高质量的质网络由质素和质素交叉连接形成,保护质素的稳定性免受冰晶的影响.
- 拥有强大的蛋白质网络的小麦品种对于冷肉片生产来说是优越的.
- 推使用高品质蛋白质网络的面粉制造冷蛋糕,以确保质量.
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