在热空气干燥过程中湿度迁移和质网络结构变化的影响,即时面团板的质量特征
Yuwen Wang1,2, Jie Chen1,2,3, Fei Xu1,2
1College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Foods (Basel, Switzerland)
|October 16, 2024
概括
热空气干燥温度通过减少水的流动性和增强质网络结构,显著影响即时面团板. 较高的温度提高了质地和特性,从而提高了整体质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 即时面团板需要特定的特性,以获得最佳的纹理和.
- 了解干燥温度等加工参数的影响对于质量控制至关重要.
研究的目的:
- 为了研究热空气干燥温度对即时面团板质量的影响.
- 分析干燥过程中水迁移和质网络结构的变化.
主要方法:
- 利用核磁共振 (NMR) 研究水的迁移 (T2放松时间).
- 进行微观结构分析,观察结构变化.
- 通过GMP和二硫化键含量分析量化蛋白质交叉链接.
主要成果:
- 增加的干燥温度降低了水分流动性,增加了结合水的含量 (>90%).
- 在高温下干燥会产生多孔结构,显著减少再水时间 (p < 0.05).
- 在80°C观察到最佳的蛋白质交叉链接和改善的纹理/特性.
结论:
- 控制热空气干燥温度可以有效地降低即时面团片中的水流动性.
- 较高的温度促进了质网络的聚合,提高了板材质量和性能.
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