粮油食品科技

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燕麦—小麦混合粉面团的制备与品质改良研究
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Study on the preparation and quality improvement of oat-wheat dough properties
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    摘要:

    研究不同燕麦全粉添加量对燕麦—小麦混合粉的面筋和面团特性的影响,进一步通过添加谷氨酰胺转氨酶(TGase)与不同外源蛋白质(花生蛋白或谷朊粉)来改善混合粉的品质,并研究不同添加剂对混合粉蛋白质组成的影响。结果表明:随着燕麦全粉添加量的增加,燕麦—小麦混合粉的湿面筋含量、面筋指数、沉降值和面团稳定时间都呈现显著减少的趋势,而面团吸水率逐渐增大。对于燕麦全粉添加量为30%的燕麦—小麦混合粉,当TGase添加量达到或超过0.8%(w/w)时,面团的形成时间和稳定时间均显著增加。向混合粉中同时添加TGase和花生蛋白可显著增加SDS不可溶性谷蛋白的含量,进一步延长面团稳定时间。

    Abstract:

    The effect of addition amount of oat flour on the gluten and dough properties of oat-wheat mixed flour was investigated. The qualities of oat-wheat mixed flour were improved by addition of transglutaminase and exogenous proteins (peanut protein and gluten) and the protein composition of resulted mixed flour was also analyzed. The results showed that with the increase of oat flour content, the wet-gluten, gluten index, sedimentation value and stability time of oat-wheat mixed flour were significantly decreased and the water absorption was enhanced. In case of the mixed flour containing 30% oat powder, as the addition amount of transglutaminase was 0.8% (w/w) or more both dough development time and stability time were significantly increased. When transglutaminase and peanut protein were added into mixed flour at the same time, the relative content of SDS insoluble glutenin and dough stability time were further increased.

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李园园,章绍兵,牛巧娟,陆启玉.燕麦—小麦混合粉面团的制备与品质改良研究[J].粮油食品科技,2015,23(6):7-11.

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  • 在线发布日期: 2015-12-08
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