冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究
Study on the changes of dough moisture uniformity and gluten protein network structure during freezing process
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摘要: 以不同加水量（40%、45%、50%和55%）面团为研究对象，研究-18~25℃冻结过程中冻结曲线和水分均匀度的变化规律，并以45%加水量为例，研究冻结过程中冰晶生长对面筋蛋白网络结构及化学作用力的影响。结果表明：冻结过程中，不同加水量面团的水分均匀度整体呈下降趋势，随着加水量的增加，面团的冻结速率先增大后减小，当加水量为45%时，面团的冻结速率最快；随着温度的降低，45%加水量面团的冰晶平均孔隙面积不断增大且在-6℃降温至-9℃阶段快速增大，孔隙数量不断减少，面筋蛋白网络分支率从2.20×10-3逐渐下降到1.90×10-3，终点率从2.10×10-3逐渐升高到2.40×10-3，面筋蛋白的氢键、离子键和二硫键逐渐减弱，面筋蛋白网络结构被破坏。Abstract: The changes of freezing curve and moisture uniformity during the freezing process of dough with different water(40%、45%、50% and 55%) additions at -18~25℃ were studied, and the effects of ice crystal growth on the network structure of gluten protein and the chemical forces during dough freezing were studied with 45% water addition as an example. The results showed that:the moisture uniformity showed a decreasing trend with different water additions during the dough freezing process. With the increase of water addition, the freezing rate of the dough first increased and then decreased, and the freezing rate was fastest when the water addition was 45%. With the decrease of temperature, the number decreased during the freezing process, the average pore area of ice crystals in the dough with 45% water addition increased, and it increased rapidly in the temperature range of -6℃ to -9℃; The number of pores decreased continuously, the branching rate of gluten protein network structure parameter gradually decreased from 2.20×10-3 to 1.90×10-3, and the endpoint rate gradually increased from 2.10×10-3 to 2.40×10-3. The hydrogen bonds, ionic bonds, and disulfide bonds between gluten protein network gradually weakened, and the gluten protein network was destroyed.
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Key words:
- freezing process /
- dough /
- moisture uniformity /
- gluten protein network structure
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