• 基础研究 •

### 热烫温度对小麦面团介观特性的影响机制

1. （河南工业大学粮油食品学院，河南 郑州 450001）
• 发布日期:2021-02-25

### Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough

LI Xueqin, LÜ Yingguo, HUANG Yafei

1. (School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
• Published:2021-02-25

Abstract: In this paper, the content and particle size distribution of glutenin macropolymer (GMP), protein secondary structure, and starch gelatinization properties in doughs made with hot water at different temperatures (55, 65, 75, 85 and 95 ℃) were investigated by the Kjeldahl method, particle size analysis, Fourier transform infrared spectroscopy and a rapid visco analyzer. The results showed that the content of GMP in hot-water dough increased significantly with the increase of water temperature (P < 0.05), and GMP was transformed from small to medium and large particle sizes; the α-helix and β-sheet structures were partially converted into β-turn and random coil structures. The degree of starch gelatinization in hot-water dough gradually increased with the increase in water temperature, while the peak viscosity, minimum viscosity, breakdown value, final viscosity, setback value and time to peak viscosity decreased, more steeply above 75 ℃.