银杏粉对小麦面团流变学特性和水分分布及迁移规律的影响

doi:10.7506/spkx1002-6630-20210507-065

食品科学 ›› 2022, Vol. 43 ›› Issue (12): 74-72.doi: 10.7506/spkx1002-6630-20210507-065

• 食品化学 • 上一篇

银杏粉对小麦面团流变学特性和水分分布及迁移规律的影响

钱鑫，李良怡，周文化，谭玉珩，马妍，赵培瑞

（中南林业科技大学食品科学与工程学院，稻米及副产物深加工国家工程研究中心，湖南省特医食品加工重点实验室，湖南长沙 410004）

发布日期:2022-07-01
基金资助:
湖南省重点研发计划项目（2020NK2020）；长沙市自然科学基金项目（kq2014150）；湖南省创新平台与人才计划项目（2017TP1021）；湖南省创新型省份建设专项（2019TP2011）；长沙市科技计划项目（KC17040007）

Effect of Ginkgo biloba Fruit Powder on Rheological Properties, Water Distribution and Mobility of Wheat Dough

QIAN Xin, LI Liangyi, ZHOU Wenhua, TAN Yuheng, MA Yan, ZHAO Peirui

(National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)

Published:2022-07-01

摘要/Abstract

摘要： 目的：探究不同添加比例银杏粉对小麦面团的流变学特性及水分分布及迁移特性的影响。方法：采用粉质仪、快速黏度分析仪、流变仪测定混合面团的流变学特性，以及差示扫描量热仪、核磁共振仪测定混合面团的水分分布及迁移规律。结果：从流变学的角度分析，随着银杏粉的添加，混合粉的吸水率、公差指数和宽带均逐渐增大；形成时间先减少后增加，在添加量为12%时，面筋网络形成时间最短；糊化特性各指标均呈现出下降趋势；储能模量（G’）、损耗模量（G’’）均随着频率的增加逐渐上升；损耗角正切（tanδ）在银杏粉添加量为18%时达到最大，但随着添加量继续增加开始出现了拐点，反而不利于其综合黏弹性。从水分分布及迁移规律角度分析而言，随着银杏粉的添加，水分融化焓变逐渐降低，可冻结水逐渐降低，非可冻结水逐渐增加，体系中水分流动性降低；弱结合水和自由水的含量相应减少，而深层结合水在银杏粉添加量为18%时才开始逐渐增加。结论：综上所述，当银杏粉的添加量为12%～18%时，对小麦面团的流变学特性和面团中分布状况均具有显著影响（P＜0.05），且面团品质较好。

关键词: 银杏粉；粉质特性；流变学特性；水分迁移

Abstract: Objective: The aim of this study was to explore the effects of adding different proportions of Ginkgo biloba fruit powder on rheological properties, water distribution and mobility in wheat dough. Methods: The rheological properties were determined by using a farinograph, a rapid viscosity analyzer (RVA) and a rheometer, and the water distribution and mobility were measured by differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR). Results: From the rheological results, it was found that the water absorption percentage, tolerance index and broadband of wheat flour-G. biloba fruit powder blends gradually increased with increasing addition of G. biloba fruit powder. Dough development time decreased first and then increased. Addition of 12% G. biloba fruit powder resulted in the shortest formation time of gluten network. Each tested gelatinization parameter showed a downward trend. The storage modulus (G’) and loss modulus (G’’) gradually increase with increasing frequency. The tangent of loss angle reached a maximum value upon the addition of 18% G. biloba fruit powder, but an inflection point began to appear as the addition amount continued to increase, which was not conducive to the viscoelasticity. The results of water distribution and mobility indicated that with increasing addition of G. biloba fruit powder, the enthalpy of water melting and the content of freezable water decreased gradually, the content of non-freezable water increased gradually, and the water fluidity in the system decreased. The contents of weakly bound water and free water decreased, while the content of strongly bound water began to increase gradually with increasing addition of G. biloba fruit powder from 18%. Conclusion: In summary, the rheological properties and water distribution of wheat dough were significantly affected by the addition of G. biloba fruit powder in the range of 12%–18% (P < 0.05), which resulted in better dough quality.

Key words: Ginkgo biloba fruit powder; farinograph characteristics; rheological characteristics; water mobility

中图分类号:

TS211.4

钱鑫，李良怡，周文化，谭玉珩，马妍，赵培瑞. 银杏粉对小麦面团流变学特性和水分分布及迁移规律的影响[J]. 食品科学, 2022, 43(12): 74-72.

QIAN Xin, LI Liangyi, ZHOU Wenhua, TAN Yuheng, MA Yan, ZHAO Peirui. Effect of Ginkgo biloba Fruit Powder on Rheological Properties, Water Distribution and Mobility of Wheat Dough[J]. FOOD SCIENCE, 2022, 43(12): 74-72.

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银杏粉对小麦面团流变学特性和水分分布及迁移规律的影响

Effect of Ginkgo biloba Fruit Powder on Rheological Properties, Water Distribution and Mobility of Wheat Dough

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