不同粒径薯渣纤维对小麦面团流变特性的影响

doi:10.7506/spkx1002-6630-20191031-355

食品科学 ›› 2020, Vol. 41 ›› Issue (16): 62-67.doi: 10.7506/spkx1002-6630-20191031-355

• 食品化学 • 上一篇

不同粒径薯渣纤维对小麦面团流变特性的影响

郑万琴，谢勇，覃小丽，廖超，胡潇，刘琳，刘越，刘雄

（西南大学食品科学学院，重庆 400715）

发布日期:2020-08-19
基金资助:
重庆市科委民生专项一般项目（cstc2015shmszx0367）；重庆市社会事业与民生保障科技创新专项（cstc2015shms-ztzx0113；cstc2015shms-ztzx80013）

Effects of Sweet Potato Residue Cellulose with Different Particle Sizes on Rheological Properties of Wheat Dough

ZHENG Wanqin, XIE Yong, QIN Xiaoli, LIAO Chao, HU Xiao, LIU Lin, LIU Yue, LIU Xiong

(College of Food Science, Southwest University, Chongqing 400715, China)

Published:2020-08-19

摘要/Abstract

摘要： 通过普通粉碎、超微粉碎、纳米球磨得到3 种不同粒径（129、64、25 μm）的薯渣纤维（sweet potato residue cellulose，SPRC），将其按质量分数7%添加到小麦粉中，研究不同粒径的SPRC对小麦面团流变特性的影响。结果表明，SPRC增加了面团的吸水率，延长了面团形成时间，降低了面团稳定时间、最大黏度指数、热胶稳定性、回生值、糊化值；SPRC增加了面团的黏弹性，其中温度对重组面团的弹性模量（G’）影响较大，黏性模量（G’’）无显著变化；扫描电镜观察表明，大粒径的SPRC重组面团面筋网状结构出现断裂和孔洞，随着粒径的减小，面筋蛋白致密均匀性得到改善。与普通粉碎和超微粉碎相比，纳米球磨处理的SPRC增强了面团的粉质特性和热机械学特性。说明纤维素粒径对小麦面团的流变性质有显著影响，合理控制小麦粉中添加纤维的粒径有利于获得较优的面团品质。

关键词: 薯渣纤维；粒径；面团流变特性；微观结构

Abstract: Three sweet potato residue cellulose (SPRC) powders with different particle sizes (129, 64, and 25 μm) were obtained by ordinary pulverization, ultra fine pulverization and nano-ball milling, respectively. Each of them was separately added at 7% to wheat flour in order to determine their effects on the rheological properties of wheat dough. The results showed that SPRC increased the water absorption rate of dough, prolonged the dough formation time, and reduced the dough stability time, maximum viscosity index, thermal gel stability, retrogradation value and gelatinization value. In addition, SPRC increased the viscoelasticity of dough. Temperature had a great influence on the elastic modulus (G’) of the mixed dough, but had no significant influence on the viscous modulus (G’’). Scanning electron microscopy showed that the gluten network structure in dough incorporated with large-particle-size SPRC exhibited rupture and holes, but reducing the particle size of SPRC improved its density uniformity. Compared with ordinary pulverization and ultra fine pulverization, nano-ball milling SPRC enhanced the farinographic properties and thermomechanical properties of dough. Accordingly, the particle size of SPRC had a significant impact on the rheological properties of wheat dough. Reasonable control of the particle size of added dietary fiber in wheat flour can be useful to improve dough quality.

Key words: sweet potato residue cellulose; particle size; dough rheological properties; microstructure

中图分类号:

TS211.4

郑万琴，谢勇，覃小丽，廖超，胡潇，刘琳，刘越，刘雄. 不同粒径薯渣纤维对小麦面团流变特性的影响[J]. 食品科学, 2020, 41(16): 62-67.

ZHENG Wanqin, XIE Yong, QIN Xiaoli, LIAO Chao, HU Xiao, LIU Lin, LIU Yue, LIU Xiong. Effects of Sweet Potato Residue Cellulose with Different Particle Sizes on Rheological Properties of Wheat Dough[J]. FOOD SCIENCE, 2020, 41(16): 62-67.

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不同粒径薯渣纤维对小麦面团流变特性的影响

Effects of Sweet Potato Residue Cellulose with Different Particle Sizes on Rheological Properties of Wheat Dough

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