在发酵过程中麦面团的口腔分布,蛋白质结构和液体性质的动态变化受到中度凝化的麦面粉的影响
Xiaojie Qian1, Lingfang Zhang1, Binghua Sun1
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.
Food research international (Ottawa, Ont.)
|May 17, 2025
概括
适度烤通过改变面团的特性来稳定蒸的麦蛋糕中的气体细胞. 烤麦面团 (RG50) 的发酵显示了水的流动性降低和均的孔隙形成,与原始麦面团 (ROF) 相比,提高了稳定性.
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
背景情况:
- 了解气体细胞稳定对于面团结构至关重要.
- 烤和发酵显著影响面团的整形学和微观结构.
研究的目的:
- 为了研究中度烤对蒸的麦蛋糕中的气体细胞稳定性的机械效应.
- 分析发酵过程中面团性质的动态变化.
主要方法:
- 分析了口腔分布,蛋白质结构和液体特性中的动态变化.
- 测量了水的流动性,粘弹性参数,毛孔大小分布和蛋白质含量.
- 超离心法用于液相特征.
主要成果:
- 在经过60分钟的发酵后,烤麦面 (RG50) 显示出水流动性减缓和粘度模量最小降低.
- RG50面团形成均的孔隙,不像原面团 (ROF) 显示泡凝聚或不成比例.
- 发酵改变了蛋白质结构,短期发酵减少了聚合蛋白质,长期发酵增加了单质蛋白质.
- 对RG50的液相分析显示,由于高粘度和水迁移的延迟,类似凝的物质分离.
结论:
- 适度的烤通过修改面团质和微观结构,提高了蒸的麦蛋糕中的气体细胞稳定性.
- 观察到的水流动性,蛋白质结构和孔隙形成的变化有助于在发酵过程中提高面团稳定性.
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