干热处理小麦粉对面团品质及流变学特性的影响机制研究

Influence mechanism of dry heat treatment of wheat flour on quality and rheological properties of dough

中文关键词:  干热处理  面团  流变学特性  麦谷蛋白大聚体

英文关键词:dry heat treatment  dough  rheological properties  glutenin macropolymer

中文摘要:

      目的 探究干热处理小麦粉对面团品质及流变学特性的影响。方法 将小麦粉分别在80、100、120、140℃温度下干热处理1.0 h, 对不同干热处理小麦粉制得面团的湿面筋含量、面筋指数、粉质特性、麦谷蛋白溶胀指数、巯基和二硫键含量、动态流变学特性、微观结构、蛋白间分子作用力进行测定。结果 与未处理组相比, 80、100和120℃干热处理湿面筋含量升高2.65%、3.56%和2.21%, 140℃干热处理湿面筋含量降低32.07%, 100℃和120℃干热处理, 面筋指数升高5.88和1.47, 100℃干热处理1.0 h可以使湿面筋含量和面筋指数达到最大值; 面团的形成时间从3.5 min增加至6.0 min, 稳定时间从5.0 min增加至7.0 min; 面团的拉伸力和麦谷蛋白溶胀指数也呈现出相同的变化趋势。随着干热处理温度的升高, 小麦粉中游离巯基含量降低, 二硫键含量在100℃处理1.0 h时达到最大值9.55 μmol/g。此外, 小麦粉100℃干热处理提高了面团的黏弹性, 面团中的高聚物含量增加; 面团中面筋蛋白网络结构形成的更加均匀; 面团中蛋白质的共价键和非共价键作用力增强。结论 干热处理小麦粉提升了面团的流变学特性, 本研究可为生产高质量小麦粉提供理论依据。

英文摘要:

      Objective To investigate the effects of dry heat treatment of wheat flour on quality and rheological properties of dough. Methods Dry heat treatment of wheat flour at 80, 100, 120 and 140℃ for 1.0 h was conducted to study the effects of dry heat treatment on wet gluten content, gluten index, farinographical properties, swelling index of glutenin, sulfhydryl group and disulfide bond content, dynamic rheology characteristics, microstructure, and molecular force between proteins of the dough. Results Compared with the untreated group, the wet gluten content at 80, 100 and 120℃ increased by 2.65%, 3.56% and 2.21%, the wet gluten content at 140℃ decreased by 32.07%, and the gluten index at 100℃ and 120℃ increased by 5.88 and 1.47. The wet gluten content and gluten index could reach the maximum value after dry heat treatment at 100℃ for 1.0 h. The dough formation time increased from 3.5 min to 6.0 min, and the stability time increased from 5.0 min to 7.0 min; the dough tensile strength and glutenin swelling index also showed the same trends. With the increase of dry heat treatment temperature, the content of free sulfhydryl group decreased, and the content of disulfide bond reached the maximum value (9.55 μmol/g) when treated at 100℃ for 1.0 h. Moreover, dry heat treatment of wheat flour at 100℃ improved the viscoelasticity of dough, and the content of high polymer in dough increased. The gluten network structure in the dough was more uniform; the covalent and non-covalent bonding forces of proteins in dough were enhanced. Conclusions The dry heat treatment of wheat flour can improve the rheology properties of dough, which can provide a theoretical basis for the production of high-quality wheat flour.