食品科学 ›› 2022, Vol. 43 ›› Issue (18): 55-61.doi: 10.7506/spkx1002-6630-20211112-155

• 食品化学 • 上一篇    

全麦粉的添加对油馕面团品质的影响

仇成功,丁帅杰,李仙爱,王晓芸,王德萍,马雪梅,刘晓璐,樊星,袁宇涵,酆炳森,王亮   

  1. (1.新疆大学生命科学与技术学院,新疆 乌鲁木齐 830046;2.新疆生物资源基因工程重点实验室,新疆 乌鲁木齐 830046;3.新疆阿尔曼食品有限责任公司,新疆 乌鲁木齐 830026)
  • 发布日期:2022-09-28
  • 基金资助:
    自治区重点研发设计项目(2021B02001-3-1)

Effect of Whole Wheat Flour on the Quality of Oil Naan Dough

QIU Chenggong, DING Shuaijie, LI Xian’ai, WANG Xiaoyun, WANG Deping, MA Xuemei, LIU Xiaolu, FAN Xing, YUAN Yuhan, FENG Bingsen, WANG Liang   

  1. (1. College of Life Science and Technology, Xinjiang University, ürümqi 830046, China;2. Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, ürümqi 830046, China; 3. Xinjiang Arman Food Group Co. Ltd., ürümqi 830026, China)
  • Published:2022-09-28

摘要: 考察添加不同比例的全麦粉,对油馕面团粉质特性、拉伸性、糊化特性、混合粉溶剂保留特性、面团水分分布和面团面筋蛋白二级结构的影响。结果表明,随着全麦粉含量的增加面团加工性质变差,面团吸水率由65.18%增加至最大值80.30%,面团形成时间从4.13 min增加到最大值5.34 min;面团的峰值黏度、谷值黏度、回生值和衰减值呈下降趋势,而糊化温度则不断提高;拉伸能量由87 cm2降低至30 cm2,延展度由156 mm降低至92 mm,拉伸阻力由302 EU降低至242 EU。当全麦粉完全取代精粉时与精粉组相比(全麦粉取代率为0%),混合粉的碳酸钠、蔗糖和水溶剂保留率分别增加了20.56%、18.69%和34.94%,而乳酸溶剂保留率则降低23.47%;核磁结果显示,面团中水分分布变化情况为A21/A2升高,A22/A2和A23/A2下降;傅里叶变换红外光谱仪测定结果显示,面筋蛋白结构中α-螺旋和β-折叠的总相对含量由68.57%下降为50.89%,无规卷曲相对含量增加了31.5%,稳定的二级结构下降、不稳定的二级结构相对含量上升,导致面筋蛋白结构变差。

关键词: 全麦粉;油馕;面团;糊化特性;拉伸特性

Abstract: This study aimed to explore the effects of adding different proportions of whole wheat flour into Xinjiang Oil Naan dough on its farinographic properties, tensile properties, gelatinization properties, solvent retention capacity (SRC), moisture distribution and gluten secondary structure. The results showed that the processing quality of dough deteriorated with increasing level of whole wheat flour. The water absorption rate increased from 65.18% to 80.30%, the dough development time increased from 4.13 to 5.34 min, the peak viscosity, trough viscosity, setback and breakdown showed a downward trend, and the gelatinization temperature continued to increase; the tensile fracture energy decreased from 87 to 30 cm2, the elongation decreased from 156 to 92 mm, and the tensile resistance decreased from 302 to 242 EU. Compared with refined wheat flour, the SRC in sodium carbonate solution, sucrose solution and water of whole wheat flour increased by 20.56%, 18.69% and 34.94%, respectively, while the SRC in lactic acid solution decreased by 23.47%. The magnetic resonance imaging (MRI) results showed that the percentage peak area A21/A2 of transverse relaxation time increased, and the percentage peak area A22/A2 and A23/A2 decreased with increasing level of whole wheat flour replacement. The Fourier transform infrared spectroscopic (FTIR) analysis showed that the total content of α-helix and β-sheet in gluten decreased from 68.57% to 50.89%, and the random coil content increased by 31.5% indicating deterioration of gluten protein structure.

Key words: whole wheat flour; oil naan; dough; gelatinization properties; tensile properties

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