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

Abstract

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

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.

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References 41

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	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

Influence of Exogenous Protein Addition on Whole Wheat Dough Properties and Bread Quality Characteristics

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