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中国精品科技期刊2020

羧甲基化和乳化沙蒿胶对小麦粉的增筋作用

卫晓怡 司晓晶 崔琳琳 张路遥 韩梅 何舰杰 苏婷婷

卫晓怡,司晓晶,崔琳琳,等. 羧甲基化和乳化沙蒿胶对小麦粉的增筋作用[J]. 食品工业科技,2022,43(23):64−70. doi:  10.13386/j.issn1002-0306.2022020070
引用本文: 卫晓怡,司晓晶,崔琳琳,等. 羧甲基化和乳化沙蒿胶对小麦粉的增筋作用[J]. 食品工业科技,2022,43(23):64−70. doi:  10.13386/j.issn1002-0306.2022020070
WEI Xiaoyi, SI Xiaojing, CUI Linlin, et al. Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour[J]. Science and Technology of Food Industry, 2022, 43(23): 64−70. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020070
Citation: WEI Xiaoyi, SI Xiaojing, CUI Linlin, et al. Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour[J]. Science and Technology of Food Industry, 2022, 43(23): 64−70. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020070

羧甲基化和乳化沙蒿胶对小麦粉的增筋作用

doi: 10.13386/j.issn1002-0306.2022020070
基金项目: 上商启明星科研项目(11999-3061);上海市自然科学基金(20ZR1440200);上海商学院校级一流本科课程建设项目(SBS-2022-XJJK-01);上海商学院校级教育教学改革研究项目(SBS-2022-XJJG-02);上海商学院大学生创新创业项目;上商青年科研创新团队(14KY-QNTD05)。
详细信息
    作者简介:

    卫晓怡(1979−),女,博士,副教授,研究方向:食品安全与营养,E-mail:weixy@sbs.edu.cn

  • 中图分类号: TS211.4

Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour

  • 摘要: 沙蒿胶可经羧甲基化和油基乳化提高水溶性和乳化性,其适用于小麦粉加工的增筋效果有待研究。本研究通过沙蒿胶的羧甲基化和乳化改性,分析其在小麦粉面团形成以及含油面团制作中的增筋效果。结果表明,羧基化改性可使沙蒿胶在小麦粉中的最佳添加量从1.0%降至0.4%,有效提高小麦粉的湿面筋量、面筋指数、吸水率、形成时间和稳定时间,降低弱化度,但在含油脂小麦粉中未表现出增筋性能的提升。与之对比,经小麦胚芽油或棕榈硬脂两种油相乳化处理的沙蒿胶则更适用于含油脂面团的调制,1.0%沙蒿胶和5%油脂以乳化方式添加,可降低液态和固态油脂在面团形成中的差异,并有效改善面团质构特性。本研究表明,羧甲基化可降低沙蒿胶应用于小麦粉增筋的使用剂量,而沙蒿胶乳化则适用于水油面团的增筋。
  • 图  1  ASGK和C-ASKG不同添加量对面团湿面筋量的影响

    Figure  1.  Effects of different addition amounts of ASKG and C-ASKG on the wet gluten content in dough

    注:不同字母表明存在显著性差异(P<0.05),图2~图4同。

    图  2  ASGK和C-ASKG不同添加量对面团面筋指数的影响

    Figure  2.  Effects of different addition amounts of ASKG and C-ASKG on the gluten index in dough

    图  3  ASGK和C-ASKG不同添加量对含小麦胚芽油和棕榈硬脂小麦粉湿面筋量的影响

    Figure  3.  Effects of different addition amounts of ASKG and C-ASKG on the wet gluten content of wheat germ oil and palm stearin added flour

    图  4  ASGK和C-ASKG不同添加量对含小麦胚芽油和棕榈硬脂小麦粉面筋指数的影响

    Figure  4.  Effects of different addition amounts of ASKG and C-ASKG on the gluten index of wheat germ oil and palm stearin added flour

    图  5  ASGK和C-ASKG对馒头微观组织结构的影响

    Figure  5.  Effects of ASKG and C-ASKG on the microstructure of steamed bread

    图  6  C-ASKG和E-ASKG对馒头微观组织结构的影响

    Figure  6.  Effects of C-ASKG and E-ASKG on the microstructure of steamed bread

    表  1  小麦粉和ASKG的基本成分

    Table  1.   The basic components of wheat flour and ASKG

    成分(湿基%)水分蛋白质脂肪淀粉/灰分
    小麦粉13.87±0.0210.27±0.031.61±0.0672.11±0.36(淀粉)
    ASKG10.75±0.026.23±0.0318.94±0.074.31±0.02(灰分)
    下载: 导出CSV

    表  2  ASKG和C-ASKG对小麦粉粉质特性的影响

    Table  2.   Effects of ASKG and C-ASKG on farinograph qualities of flour

    添加吸水率
    (%)
    形成时间
    (min)
    稳定时间
    (min)
    弱化度
    (BU)
    061.3±0.2a3.5±0.1b4.7±0.1a46.0±1.3c
    0.4% ASKG62.4±0.3b3.6±0.2b6.1±0.2b21.0±0.9b
    1.0% ASKG64.1±0.1c3.1±0.1a8.2±0.2c10.0±1.2a
    0.4% C-ASKG65.8±0.2d4.1±0.1c9.3±0.2d11.0±1.0a
    注:同列不同小写字母表示存在显著性差异(P<0.05),表3同。
    下载: 导出CSV

    表  3  C-ASKG和E-ASKG对小麦粉面团质构特性的影响

    Table  3.   Effects C-ASKG and E-ASKG on texture characteristics of wheat flour dough

    添加粘力(g)拉丝长度(mm)硬度(g)弹性(mm)粘性(mJ)胶着性咀嚼性(mJ)内聚性
    023±0a3.67±0.13a245±5d6.10±0.02a0.70±0.01a135±4e8.3±0.2c0.60±0.02a
    C-ASKG+W32±1c4.15±0.10b117±3b6.13±0.04a0.95±0.00c94±2c6.7±0.1a0.70±0.02b
    C-ASKG+S28±1b4.89±0.21c154±2c6.25±0.01b0.85±0.04b101±2d7.6±0.1b0.79±0.01c
    E-ASKG/W37±2d5.56±0.22d97±2a6.27±0.03b0.96±0.03c74±2a6.6±0.3a0.85±0.03d
    E-ASKG/S35±1d5.50±0.07d94±2a6.29±003b0.97±0.03c86±1b6.6±0.3a0.88±0.02d
    注:C-ASKG+W,1.0% C-ASKG添加入含5%小麦胚芽油的小麦粉;C-ASKG+S,1.0% C-ASKG添加入含5%棕榈硬脂的小麦粉;E-ASKG/W,50.0% ASKG-小麦胚芽油乳化液(小麦粉中含1.0% ASKG和5%小麦胚芽油);E-ASKG/S,50.0% ASKG-棕榈硬脂乳化液(小麦粉中含1.0% ASKG和5%棕榈硬脂)。
    下载: 导出CSV
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  • 收稿日期:  2022-02-14
  • 网络出版日期:  2022-10-20
  • 刊出日期:  2022-11-23

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