洞察克尔德兰减轻冷面团在储存期间质量恶化:发酵特性,水状态和质结构
Beibei Zhao1,2, Liuyu Hou1,2, Ting Liu1,2
1College of Food Science and Engineering, Henan University of Technology, China.
Food chemistry: X
|October 2, 2023
概括
库德兰通过改善发酵和保持质结构,有效地防止冷面团质量损失. 这导致了更好的蒸面包质地和体积,突出了curdlan.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
背景情况:
- 冷面团在储存期间质量下降,影响其性能和最终产品质量.
- 了解这种恶化背后的机制对于制定有效的保护策略至关重要.
研究的目的:
- 调查库德兰在储存期间缓解冷面团质量下降的机制.
- 为了评估花对发酵特性,水的状态,质结构和蒸面包质量的影响.
主要方法:
- 发酵特性 (气体释放和保留) 的分析.
- 使用融化和核磁共振 (NMR) 评估水的状态.
- 通过谷蛋白宏聚合物 (GMP) 分聚和自由硫 (SH) 含量的谷蛋白结构评估.
- 冷面团的微观结构分析.
- 评估蒸面包的特定体积和质地特性.
主要成果:
- 库德兰的补充增强了冷面团的气体释放和气体保持能力.
- 库德兰限制了结合水的转化为可结水,并抑制了水分的迁移.
- 库德兰减少了质宏聚合物的脱聚合和自由硫含量,保持了质结构.
- 用含有黄素的面团制成的蒸面包显示出更好的特定体积和质地.
结论:
- 库德兰通过稳定水状态和保持质完整性,有效地减轻冷面团的质量恶化.
- 这些发现提供了理论洞察力,了解面粉在保持冷面团质量和增强制品特性方面的作用.
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