中国农业科学 ›› 2021, Vol. 54 ›› Issue (6): 1258-1269.doi: 10.3864/j.issn.0578-1752.2021.06.015
收稿日期:
2020-07-04
接受日期:
2020-11-13
出版日期:
2021-03-16
发布日期:
2021-03-25
通讯作者:
汤晓智
作者简介:
吴迪,E-mail:基金资助:
Di WU(),JiaYu WANG,XiaoZhi TANG(
),QiuHui HU
Received:
2020-07-04
Accepted:
2020-11-13
Online:
2021-03-16
Published:
2021-03-25
Contact:
XiaoZhi TANG
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。
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.
表2
EW对全麦面团混合特性的影响"
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 |
表3
SC对全麦面团混合特性的影响"
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 |
表4
外源蛋白对面包比容的影响"
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 |
表5
EW添加对全麦面包质构特性影响"
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 |
表6
SC添加对全麦面包质构特性影响"
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 |
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