外源蛋白添加对全麦面团特性和面包品质的影响

doi:10.3864/j.issn.0578-1752.2021.06.015

摘要/Abstract

摘要：

【目的】研究两种外源蛋白添加对全麦面团混合特性、流变学特性和微观结构及对全麦面包品质的影响,为进一步利用外源蛋白提升全麦食品品质及其新产品的开发提供依据。【方法】利用混合实验仪、动态流变仪和扫描电子显微镜分析外源蛋白（蛋清粉（EW）和酪蛋白酸钠（SC））添加对全麦面团热机械学、动态流变学和微观结构的影响,结合全麦面包的制作分析其对面包比容和质构特性的影响。【结果】随着（EW）添加量的增加,全麦面团吸水率降低,形成时间和稳定时间增加,加热过程中全麦面团的峰值黏度和回生值升高。全麦面团的弹性模量（G'）和黏性模量（G"）持续降低,损耗角正切值（tan δ）持续上升。面团微观结构得到有效改善,内部孔洞显著减少,面团结构连续均匀,很好地弥补了麸皮对面团的破坏;全麦面包的比容增大,面包的内瓤结构疏松柔软。全麦面包的硬度下降,咀嚼度降低,弹性、黏聚性和回复性变化不显著。随SC添加量的增加,全麦面团的吸水率和蛋白弱化度增加,形成时间和稳定时间先增加后降低,加热过程中,全麦面团的峰值黏度随SC添加量增加而降低,回生值变化趋势相反;当SC添加量大于1%时,全麦面团的G'和G"上升;面团微观结构逐渐变得致密,孔洞和缝隙逐渐减少;全麦面包的比容随SC添加量增加先增大后减小,内瓤结构相对紧密;全麦面包硬度和咀嚼度逐渐增加,黏聚性和回复性逐渐降低,弹性变化不显著。【结论】蛋清粉的添加一定程度上可以代替谷朊粉,有效改善全麦面包品质;而酪蛋白酸钠的使用要考虑其自身的高吸水率。

关键词: 外源蛋白, 全麦面包, 混合特性, 流变特性, 品质特性

Abstract:

【Objective】The influence of two exogenous protein addition on thermomechanical properties, dynamic rheological properties and microstructure of whole wheat dough as well as quality characteristics of bread were investigated. The aim of the research was to provide a basis for further utilization of exogenous protein addition to ameliorate quality of whole wheat food and developing novel products of whole wheat food. 【Method】 Mixolab and dynamic rheometer were used to study the Influence of exogenous protein addition on thermomechanical and rheological properties of whole wheat dough, respectively. The dough microstructure was observed by scanning electron microscope (SEM). Meanwhile, whole wheat bread was prepared and tested to investigate the influence of exogenous protein addition on loaf and volume texture characteristic of bread. 【Result】 With the increasing egg white powder (EW) addition, the water absorption of whole wheat dough decreased, while dough development time and stability time increased. During heating process, peak viscosity of the mixed flour and setback value of starch increased. It was shown from dynamic rheological studies that with the increasing addition of EW, storage modulus and loss modulus of dough consistently decreased, while tan δ of dough increased. From SEM, the dough microstructure has been effectively improved, as the internal pore structure significantly reduced. Furthermore, more continuous and homogeneous dough structure well compensated for the structural damage caused by the bran in whole wheat dough. The specific volume of whole wheat bread increased as well as the bread crumb became loose and soft. The hardness and chewiness decreased, as there was no significant change on springiness, cohesiveness and resilience. Meanwhile, with the increasing sodium caseinate (SC) addition, the water absorption of whole wheat dough and degree of protein weakening increased, while dough development time and stability time first increased and then decreased. During heating process, peak viscosity of the mixed flour decreased while setback value of starch increased. It was shown from dynamic rheological studies that storage modulus and loss modulus of dough increased when SC addition was greater than 1%. From SEM, the dough microstructure gradually densified with the holes and crevices in dough gradually diminished. The specific volume of whole wheat bread first increased and then decreased as well as the bread crumb became relatively dense. It was shown from TPA that the hardness and chewiness gradually increased as well as the cohesiveness and resilience gradually decreased, as there was no significant change on springiness. 【Conclusion】The addition of EW could replace vital wheat gluten to some extent for effectively ameliorating the quality of whole wheat bread, whilst the utilization of SC should consider its higher water absorbing ability.

Key words: exogenous protein, whole wheat bread, thermomechanical properties, rheological properties, quality characteristics

吴迪,王佳玉,汤晓智,胡秋辉. 外源蛋白添加对全麦面团特性和面包品质的影响[J]. 中国农业科学, 2021, 54(6): 1258-1269.

Di WU,JiaYu WANG,XiaoZhi TANG,QiuHui HU. Influence of Exogenous Protein Addition on Whole Wheat Dough Properties and Bread Quality Characteristics[J]. Scientia Agricultura Sinica, 2021, 54(6): 1258-1269.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2021.06.015

https://www.chinaagrisci.com/CN/Y2021/V54/I6/1258

图/表 10

表1

表2

表3

图1

图2

图3

表4

图4

表5

表6

参考文献 41

[1]	朱晓月, 黄志远, 马记红, 何刘成, 任莹. 全麦粉营养及生产工艺探讨. 粮食加工, 2014,39(1):12-14.
	ZHU X Y, HUANG Z Y, MA J H, HE L C, REN Y. Discuss of nutrition and production technology of the whole wheat flour. Grain Processina, 2014,39(1):12-14. (in Chinese)
[2]	徐同成, 王文亮, 祝清俊, 邱登林, 李霞, 杜方岭. 全麦食品的营养与保健功能研究进展. 中国食物与营养, 2009(10):55-57.
	XU T C, WANG W L, ZHU Q J, QIU D L, LI X, DU F L. Advancement of nutrition in whole-wheat food and its health function. Food and Nutrition in China, 2009(10):55-57. (in Chinese)
[3]	汪丽萍, 谭斌, 田晓红, 刘艳香, 刘明. 国内外市场上全麦粉的品质分析研究. 粮食科技与经济, 2012,37(6):19-21.
	WANG L P, TAN B, TIAN X H, LIU Y X, LIU M. Study on quality of whole wheat flour from domestic and overseas market. Grain Science and Technology and Economy, 2012,37(6):19-21. (in Chinese)
[4]	TEBBEN L, SHEN Y T, LI Y H. Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality. Trends in Food Science & Technology, 2018,81:10-24.
[5]	曹希雅, 邓长建, 王永伟, 李爱科, 方俊. 谷朊粉在食品中的应用研究. 现代农业科技, 2018(8):238-239, 241.
	CAO X Y, DENG C J, WANG Y W, LI A K, FANG J. Research on application of wheat gluten in food. Xiandai Nongye Keji, 2018(8):238-239, 241. (in Chinese)
[6]	孙海燕, 杨靖, 李友勇. 小麦营养品质现状及改良研究进展. 现代农业科技, 2015(16):27-28, 34.
	SUN H Y, YANG J, LI Y Y. Progress on status quo and improvement of wheat nutritional quality. Xiandai Nongye Keji, 2015(16):27-28, 34. (in Chinese)
[7]	ABEYRATHNE E D N S, LEE H Y, AHN D U. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review. Poultry Science, 2013,92(12):3292-3299. doi: 10.3382/ps.2013-03391 pmid: 24235241
[8]	梁琪. 酪蛋白酸钠功能性的研究. 食品科学, 2002,23(3):30-33.
	LIANG Q. Study on the function of sodium caseinate. Food Science, 2002,23(3):30-33. (in Chinese)
[9]	LAM R S H, NICKERSON M T. Food proteins: A review on their emulsifying properties using a structure function approach. Food Chemistry, 2013,141(2):975-984. pmid: 23790876
[10]	蔡杰, 张倩, 雷苗, 陈璟瑶, 刘刚, 何静仁, 汤尚文. 蛋清粉凝胶特性改性研究进展. 食品工业科技, 2016,37(13):395-399.
	CAI J, ZHANG Q, LEI M, CHEN J Y, LIU G, HE J R, TANG S W. Review on improvement in the gel properties of egg albumen powder. Science and Technology of Food Industry, 2016,37(13):395-399. (in Chinese)
[11]	SHIMOYAMADA M, OGAWA N, TACHI K, WATANABE K, YAMAUCHI R, KATO K. Effect of dry-heated egg white on wheat starch gel and gluten dough. Food Science and Technology Research, 2004,10:369-373.
[12]	GUO X N, GAO F, ZHU K X. Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles. Food Chemistry, 2020,330:127319. doi: 10.1016/j.foodchem.2020.127319 pmid: 32569936
[13]	王莉, 董欢, 贺晓光, 马莹. 马铃薯在面包加工工艺中的研究. 食品研究与开发, 2018,39(4):91-95.
	WANG L, DONG H, HE X G, MA Y. Study on potato in bread processing. Food Research and Development, 2018,39(4):91-95. (in Chinese)
[14]	EREM F, SONTAG-STROHM T, CERTEL M, SALOVAARA H, LOPONEN J. Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs. Journal of Agricultural and Food Chemistry, 2010,58(2):1263-1269.
[15]	BUREŠOVÁ I, MASAŘÍKOVÁ L, HŘIVNA L, KULHANOVÁ S, BUREŠ D. The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice- buckwheat dough rheological characteristics and textural and sensory quality of bread. LWT-Food Science and Technology, 2016,68:659-666.
[16]	APRODU I, BADIU EA, BANU I. Influence of protein and water addition on gluten-free dough properties and bread quality. International Journal of Food Engineering, 2016,12(4):355-363.
[17]	刘志皋, 何涛. 酪蛋白酸钠的功能特性及其应用. 中国食品添加剂, 1996(1):18-21.
	LIU Z G, HE T. Functional properties and application of sodium caseinate. China Food Additives, 1996(1):18-21. (in Chinese)
[18]	TORBICA A, HADNAĐEV M, DAPČEVIĆ T. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 2010,24(6):626-632.
[19]	汤晓智, 扈战强, 周剑敏, 方勇, 沈新春, 胡秋辉. 糙米粉对小麦面团流变学及饼干品质特性的影响. 中国农业科学, 2014,47(8):1567-1576.
	TANG X Z, HU Z Q, ZHOU J M, FANG Y, SHEN X C, HU Q H. Influence of brown rice flour on wheat dough rheological properties and cookie quality characteristics. Scientia Agricultura Sinica, 2014,47(8):1567-1576. (in Chinese)
[20]	罗云, 冯鹏, 朱科学, 郭晓娜, 彭伟, 周惠明. 蛋清粉对小麦粉及挂面品质的影响. 食品科学, 2015,36(19):39-43.
	LUO Y, FENG P, ZHU K X, GUO X N, PENG W, ZHOU H M. Effect of egg white powder on the quality of wheat flour and noodle. Food Science, 2015,36(19):39-43. (in Chinese)
[21]	CARRARO ALLEONI A C. Albumen protein and functional properties of gelation and foaming. Scientia Agricola, 2006,63(3):291-298.
[22]	顾雅贤, 王建生. 面团的形成时间和稳定时间对面包制作的影响. 粮油仓储科技通讯, 2005(6):46-47.
	GU Y X, WANG J S. Effect of dough formation time and stabilization time on bread making. Liangyou Cangchu Keji Tongxun, 2005(6):46-47. (in Chinese)
[23]	VAN STEERTEGEM B, PAREYT B, BRIJS K, DELCOUR J A. The effects of fresh eggs, egg white, and egg yolk, separately and in combination with salt, on mixogram properties. Cereal Chemistry, 2013,90(3):269-272.
[24]	李俐鑫, 迟玉杰, 于滨. 蛋清蛋白凝胶特性影响因素的研究. 食品科学, 2008,29(3):46-49.
	LI L X, CHI Y J, YU B. Study on affecting factors of egg white protein gel property. Food Science, 2008,29(3):46-49. (in Chinese)
[25]	王璇, 尹晓萌, 梁建芬. 亲水胶体对冷冻面团及其面包品质的影响. 农业机械学报, 2014,45(S1):230-235.
	WANG X, YIN X M, LIANG J F. Effects of hydrocolloids on characteristics of frozen dough and quality of bread. Transactions of the Chinese Society for Agricultural Machinery, 2014,45(S1):230-235. (in Chinese)
[26]	张芳, 徐学万. 酪朊酸钠在食品工业中的应用. 肉类工业, 2001(6):31-33.
	ZHANG F, XU X W. Application of sodium caseinate in food industry. Meat Industry, 2001(6):31-33. (in Chinese)
[27]	KENNY S, WEHRLE K, STANTON C, ARENDT E K. Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality. European Food Research & Technology, 2000,210(6):391-396.
[28]	GANI A, BROADWAY AA, MASOODI FA, WANI AA, MAQSOOD S, ASHWAR BA, SHAH A, RATHER SA, GANI A. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads. Journal of Food Science and Technology, 2015,52(12):7697-7709.
[29]	NORTON I T, SPYROPOULOS F, COX P. Practical Food Rheology. Ames, Iowa: Wiley-Blackwell, 2011.
[30]	刘艳玲, 田纪春, 韩祥铭, 邓志英. 面团流变学特性分析方法比较及与烘烤品质的通径分析. 中国农业科学, 2005,38(1):45-51.
	LIU Y L, TIAN J C, HAN X M, DENG Z Y. Comparison of different dough rheological measurement and the path cofficient analysis on bread quality. Scientia Agricultura Sinica, 2005,38(1):45-51. (in Chinese)
[31]	张凤婕, 任妍妍, 张天语, 曹燕飞, 李宏军. 不同改良剂对高马铃薯全粉含量面团流变学特性的影响. 食品工业科技, 2019,40(11):23-27.
	ZHANG F J, REN Y Y, ZHANG T Y, CAO Y F, LI H J. Effect of different modifiers on rheological properties of high contents potato whole flour. Science and Technology of Food Industry, 2019,40(11):23-27. (in Chinese)
[32]	王凤. 燕麦面团的物性改善及其在燕麦面条中的应用[D]. 无锡: 江南大学, 2009.
	WANG F. Improving the properties of oat dough and the application in oat noodle[D]. Wuxi: Jiangnan University, 2009. (in Chinese)
[33]	RONDA F, VILLANUEVA M, COLLAR C. Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein. LWT-Food Science & Technology, 2014,59(1):12-20.
[34]	SUDHA M L, CHETANA R, REDDY S Y. Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science & Technology, 2014,51(12):3984-3990. pmid: 25477670
[35]	马薇薇, 李文钊, 魏敬, 田苗苗, 陈欢, 阮美娟. 蛋清粉对糜米-小麦粉面团特性及馒头品质的影响. 食品科学, 2020,41(14):30-35.
	MA W W, LI W Z, WEI J, TIAN M M, CHEN H, RUAN M J. Effect of egg white powder on the characteristics of proso millet-wheat flour dough and steamed bread. Food Science, 2020,41(14):30-35. (in Chinese)
[36]	宁芊, 游佩琼, 吴先辉, 庞杰. 复配亲水胶体对面团流变特性及全麦面包品质的影响. 食品与机械, 2019,35(9):32-38.
	NING Q, YOU P Q, WU X H, PANG J. Effect of compound hydrocolloid on the rheological properties of dough and the quality of whole-wheat bread. Food and Machinery, 2019,35(9):32-38. (in Chinese)
[37]	SANG S Y, ZHANG H, XU L, CHEN Y S, XU X M, JIN Z Y, YANG N, WU F F, LI D D. Functionality of ovalbumin during Chinese steamed bread-making processing. Food Chemistry, 2018,253:203-210. pmid: 29502822
[38]	张中义, 孟令艳, 晁文, 史嘉良, 冯雨. 牛乳蛋白对无麸质面包焙烤特性的改善作用. 食品工业科技, 2012,33(8):176-178, 182.
	ZHANG Z Y, MENG L Y, CHAO W, SHI J L, FENG Y. Improvement of the quality parameters in gluten - free bread with adding dairy protein. Science and Technology of Food Industry, 2012,33(8):176-178, 182. (in Chinese)
[39]	卢黄华, 丁玉琴, 曾端辉, 胡元斌, 毛海锋. 面条的质构特性和流变学特性研究进展. 食品工业, 2013,34(10):200-203.
	LU H H, DING Y Q, ZENG D H, HU Y B, MAO H F. Research progress of the texture characteristics and rheological properties of noodles. The Food Industry, 2013,34(10):200-203. (in Chinese)
[40]	张凤婕, 张天语, 曹燕飞, 杨哲, 张海静, 李宏军. 50%马铃薯全粉馒头的品质改良. 食品科技, 2019,44(5):142-147.
	ZHANG F J, ZHANG T Y, CAO Y F, YANG Z, ZHANG H J, LI H J. Quality improvement of 50% potato whole flour steamed bread. Food Science and Technology, 2019,44(5):142-147. (in Chinese)
[41]	STORCK C R, ROSA ZAVAREZE E D, GULARTE M A, ELIAS M C, ROSELL C M, GUERRA DIAS A R. Protein enrichment and its effects on gluten-free bread characteristics. LWT-Food Science & Technology, 2013,53(1):346-354.

	吸水率 Water absorption (%)	形成时间 Formation time (min)	稳定时间 Stabilization time (min)	弱化度 Weakening degree (Nm)	峰值黏度 Peak viscosity (Nm)	回生值Retrogradation value (Nm)
全麦粉 Whole wheat flour	68.17±0.29b	3.63±0.06e	7.12±0.10f	0.64±0.01a	1.49±0.02cd	0.85±0.02d
G 3.0%	71.17±0.29a	4.42±0.13c	8.22±0.06d	0.55±0.02c	1.43±0.02e	0.71±0.01e
EW 0.5%	68.43±0.12b	4.11±0.13d	7.69±0.08e	0.56±0.02bc	1.48±0.02d	0.83±0.02d
EW 1.0%	67.60±0.17c	4.54±0.04c	8.36±0.08d	0.62±0.06a	1.48±0.01d	0.89±0.02c
EW 3.0%	64.33±0.29d	4.70±0.02c	8.76±0.11c	0.60±0.02ab	1.52±0.01b	0.95±0.01b
EW 5.0%	62.47±0.15e	5.64±0.22b	9.19±0.04b	0.57±0.01bc	1.51±0.01bc	1.00±0.02a
EW 7.0%	59.60±0.17f	6.55±0.29a	9.82±0.07a	0.62±0.02a	1.53±0.02a	0.99±0.02a

	吸水率 Water absorption (%)	形成时间 Formation time (min)	稳定时间 Stabilization time (min)	弱化度 Weakening degree (Nm)	峰值黏度 Peak viscosity (Nm)	回生值Retrogradation value (Nm)
全麦粉 Whole wheat flour	68.17±0.29f	3.63±0.06e	7.12±0.10e	0.64±0.01b	1.49±0.02a	0.85±0.02c
G 3.0%	71.17±0.29d	4.42±0.13c	8.22±0.06d	0.55±0.02d	1.43±0.01b	0.71±0.01f
SC 0.5%	68.50±0.00f	3.91±0.09d	8.12±0.05d	0.56±0.01d	1.47±0.01a	0.74±0.02e
SC 1.0%	69.43±0.12e	4.44±0.20c	8.66±0.10c	0.57±0.02d	1.43±0.02b	0.79±0.02d
SC 3.0%	72.17±0.15c	4.88±0.03a	9.94±0.07a	0.58±0.02d	1.38±0.01c	0.85±0.02c
SC 5.0%	76.73±0.12b	4.68±0.04b	9.53±0.12b	0.62±0.01c	1.27±0.02d	0.88±0.01b
SC 7.0%	83.27±0.25a	4.29±0.06c	8.77±0.07c	0.66±0.01a	1.17±0.02e	0.93±0.02a

	比容 Specific capacity (cm³?g^-1)		比容 Specific capacity (cm³?g^-1)
全麦粉 Whole wheat	3.10±0.02cd	全麦粉 Whole wheat	3.10±0.02b
G 3.0%	3.43±0.05a	G 3.0%	3.43±0.05a
EW 0.5%	3.01±0.04d	SC 0.5%	2.82±0.01ef
EW 1.0%	3.10±0.01cd	SC 1.0%	2.97±0.04cd
EW 3.0%	3.14±0.04bc	SC 3.0%	3.03±0.09bc
EW 5.0%	3.20±0.06b	SC 5.0%	2.92±0.01de
EW 7.0%	3.21±0.01b	SC 7.0%	2.81±0.02f

	硬度 Hardness (g)	弹性 Elastic	黏聚性 Cohesiveness	咀嚼度 Chewiness	回复性 Resilience
全麦粉 Whole wheat	1913.90±99.03a	0.93±0.01a	0.73±0.04b	1293.40±64.40a	0.27±0.03ab
G 3.0%	1028.20±209.46c	0.89±0.11a	0.79±0.04a	722.22±205.59c	0.30±0.02a
EW 0.5%	2064.40±149.34a	0.86±0.06a	0.70±0.05b	1233.20±119.37a	0.25±0.03b
EW 1.0%	1585.50±65.64b	0.91±0.02a	0.70±0.03b	1005.40±51.52b	0.25±0.01b
EW 3.0%	1628.30±220.53b	0.87±0.01a	0.69±0.01b	971.08±138.54b	0.26±0.01b
EW 5.0%	1472.00±124.09b	0.90±0.01a	0.71±0.02b	927.88±68.20b	0.27±0.01b
EW 7.0%	1063.30±79.68c	0.92±0.02a	0.74±0.02b	718.81±62.03c	0.30±0.02a

	硬度 Hardness (g)	弹性 Elastic	黏聚性 Cohesiveness	咀嚼度 Chewiness	回复性 Resilience
全麦粉 Whole wheat	1913.90±99.03b	0.93±0.01a	0.73±0.04b	1293.40±64.40b	0.27±0.03bc
G 3.0%	1028.20±209.46d	0.89±0.11ab	0.79±0.04a	722.22±205.59d	0.30±0.02a
SC 0.5%	1305.00±171.34c	0.90±0.02ab	0.73±0.01b	857.70±120.46d	0.29±0.01ab
SC 1.0%	1292.70±114.39c	0.86±0.01b	0.74±0.02b	816.62±60.95d	0.28±0.01abc
SC 3.0%	1746.70±217.68b	0.90±0.02ab	0.71±0.02bc	1109.00±113.70c	0.27±0.02cd
SC 5.0%	1943.20±197.12b	0.89±0.02ab	0.70±0.01cd	1203.20±138.87bc	0.25±0.01d
SC 7.0%	2735.30±305.38a	0.88±0.02ab	0.67±0.02d	1624.40±215.64a	0.23±0.01e