TGase与谷朊粉添加对马铃薯全粉-小麦粉混合粉面团特性的影响

张煜; 窦博鑫; 刘丽宅; 张云亮; 张智; 高帅; 徐晨冉; 刘羽萌; 刘颖

doi:10.13386/j.issn1002-0306.2020040131

TGase与谷朊粉添加对马铃薯全粉-小麦粉混合粉面团特性的影响

张煜^1,2,
窦博鑫¹,
刘丽宅¹,
张云亮¹,
张智³,
高帅¹,
徐晨冉¹,
刘羽萌¹,
刘颖^1, ,

1. 哈尔滨商业大学食品工程学院, 黑龙江哈尔滨 150076;
2. 黑龙江东方学院食品与环境工程学部, 黑龙江哈尔滨 150066;
3. 黑龙江省北大荒米业集团有限公司, 黑龙江哈尔滨 150090

基金项目:

黑龙江省科技重大专项资助（2019ZX08B02）；黑龙江省自然科学基金面上项目（C2018036）；黑龙江省教育厅项目（18XN074）；省级大学生创新训练计划项目（201910240048）。

详细信息

作者简介:
张煜(1983-),男,博士研究生,讲师,研究方向:粮食加工及综合利用,E-mail:zhy8113855@126.com。

通讯作者:
刘颖(1968-),女,博士,教授,研究方向:粮食加工及综合利用,E-mail:ly_sohu@sohu.com。

中图分类号: TS211.2
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出版历程
- 收稿日期: 2020-04-13
- 网络出版日期: 2021-01-20
- 刊出日期: 2021-01-14

Effect of TGase and Wheat Gluten Addition on Dough Properties of Potato Flour-Wheat Flour Mixture

1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
2. Department of Food and Environmental Engineering, East University of Heilongjiang, Harbin 150066, China;
3. Heilongjiang Beidahuang Rice Industry Group Co., Ltd., Harbin 150090, China

摘要

摘要: 将不同量的谷氨酰胺转氨酶与谷朊粉添加到小麦面粉与马铃薯全粉混合粉（小麦面粉与马铃薯全粉之比为7：3）中，研究了混合粉的粉质特性、动态流变特性与糊化特性。结果表明，当谷氨酰胺转胺酶添加量不断增大时，混合粉面团吸水率、形成时间、稳定时间延长、弱化度逐渐减小，且弹性模量G'和粘性模量G″明显增大；峰值黏度、谷值黏度、最终黏度均逐渐增大，回生值逐渐减小；随着谷朊粉的含量增加，添加0.6 U/g谷氨酰胺转胺酶的混合粉其面团吸水率、形成时间、稳定时间、G'和G″、峰值黏度、谷值黏度、最终黏度、衰减值均逐渐增大，弱化度减小。在添加有0.6 U/g谷氨酰胺转氨酶的混合粉中添加8%的谷朊粉，混合粉面团的弱化度达到216±1.08 BU，衰减值达到534.2±54.5 cP，面团特性最佳。
- 马铃薯全粉 /
- 小麦粉 /
- 谷氨酰胺转胺酶 /
- 谷朊粉 /
- 粉质特性
Abstract: Different amount of glutamine transaminase and gluten meal were added to the mixed powder which was the ratio 7:3 of the wheat flour to potato flour. The silty properties,dynamic rheological properties and gelatinization properties of the mixed powder were studied. The results showed that the amount of transglutaminase were increased,the water absorption,formation time and stability time of mixed flour dough were prolonged. The degree of weakening was gradually decreased,and the elastic modulus G' and viscous modulus G″ were increased obviously. The peak viscosity,valley viscosity and final viscosity were gradually increased,and the retrogradation value decreased gradually. 0.6 U/g of transglutaminase was added to the mixture,as the content of gluten was increased,the water absorption,formation time,stability time,G' and G″,peak viscosity,valley viscosity,final viscosity and decay value were gradually increased,and the weakening degree were decreased. When addition the amount of gluten was 8%,the attenuation of the mixed powder dough was 216±1.08 BU,and the attenuation value was 534.2±54.5 cP,and the dough had the best characteristics.
- whole potato flour /
- wheat flour /
- transglutaminase /
- wheat gluten /
- flour properties

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