亚麻籽胶和沙蒿胶对冷冻面团及馒头品质的影响
Effects of flaxseed gum and Artemisia sphaerocephala Krasch.gum on the quality of frozen dough and steamed bread
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摘要: 将亚麻籽胶（FG）和沙蒿胶（ASKG）加入精制小麦粉后制备冷冻面团，并进行冻融循环处理，研究这两种亲水胶体对小麦混合粉粉质特性、糊化特性及冻融循环处理后冷冻面团内水分分布及状态、可冻结水含量（FW）和面筋蛋白微观结构的影响；再将冷冻面团蒸制成馒头，研究这两种亲水胶体对馒头比容（SP）、气孔结构、质构特性和感官品质的影响。结果表明：与空白对照组相比，亲水胶体可提高面团形成过程中的吸水率和粉质质量指数，降低小麦混合粉弱化度，且添加ASKG后，面团形成过程中的稳定时间有所延长；亲水胶体可提高小麦混合粉糊化体系的峰值黏度、崩解值和回生值，且ASKG的作用效果较FG显著；亲水胶体可提高冷冻面团中的强结合水含量（A21），降低自由水含量（A23），同等添加水平下，FG调控冷冻面团中水分分布的能力要强于ASKG；亲水胶体可降低冷冻面团中的FW，提高其抗冻性；亲水胶体可增加冷冻面团所蒸制馒头的SP、弹性和回复性，降低其硬度和咀嚼性，即添加亲水胶体可减缓冻融循环处理对面筋蛋白网络结构的破坏，维持其完整性和稳定性，改善馒头的内部结构，赋予其松软、有弹性的质地。Abstract: Flaxseed gum (FG) and Artemisia sphaerocephala Krasch Gum (ASKG) were added into refined wheat flour to prepare frozen dough, and were treated with freeze-thaw cycle. The effects of these two hydrophilic colloid on the silty properties and gelatinization properties of wheat mixed flour, the water distribution and state, freezable water content (FW) and the microstructure of gluten protein in the frozen dough after freeze-thaw cycle treatment were investigated. The influences of these two hydrophilic colloid on specific volume (SP), stomata structure, texture and sensory quality of steamed bread were studied. The results showed that compared with blank control group, hydrophilic colloid could improve water absorption and flour quality index during dough formation, reduce the weakening degree of wheat mixed powder, and the stability time during dough formation was extended after ASKG was added. Hydrophilic colloid could improve the peak viscosity, disintegration value and recovery value of wheat mixed paste system, and the effect of ASKG was more significant than that of FG. The hydrophilic colloid could increase the strongly bound water content (A21) and decrease the free water content (A23) in the frozen dough. Under the same addition level, the ability of FG to regulate water distribution in the frozen dough was stronger than that of ASKG. Hydrophilic colloid could decrease FW in frozen dough and improve its frost resistance. Hydrophilic colloid could increase the SP, elasticity and resilience of steamed bread cooked by frozen dough, and reduce its hardness and chewability, that is, adding hydrophilic colloid could slow down the damage of gluten network structure caused by freeze-thaw cycle treatment, maintain its integrity and stability, improve the internal structure of steamed bread, and give it a soft and elastic texture.
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