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
-
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.
-
Key words:
- freezing process /
- dough /
- moisture uniformity /
- gluten protein network structure
-
-
[1]
禚悦, 张士凯, 王敏, 等.冷冻面团的研究进展[J].中国粮油学报, 2021, 36(4):177-184.
-
[2]
YANG J J, CHEN L, GUO B L, et al.Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments:The view from protein structure and water mobility[J].Journal of Cereal Science, 2022, 108:103572.
-
[3]
刘思宇, 舒琴, 芦红云, 等.不同改良剂对冷冻面团及其蒸制包子品质的影响[J].中国食品学报, 2023, 23(2):173-182.
-
[4]
LIANG Y, QU Z T, LIU M, et al.Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage:Studies on water state and properties[J].Food Chemistry, 2021, 346:128908.
-
[5]
OBADI M, ZHANG J Y, SHI Y N, et al.Factors affecting frozen cooked noodle quality:A review[J].Trends in Food Science & Technology, 2021, 109:662-73.
-
[6]
LIU S Y, LIU Q H, LI X, et al.Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough[J].LWT-Food Science and Technology, 2021, 141:110920.
-
[7]
吴酉芝, 刘宝林, 樊海涛.低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响[J].食品科学, 2012, 33(13):21-5.
-
[8]
JIANG Y L, ZHAO Y M, ZHU Y F, et al.Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage[J].Food Chemistry, 2019, 297:124902.
-
[9]
王世新, 杨强, 李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学, 2017, 38(9):149-155.
-
[10]
白雪, 张美莉.影响冷冻面团的因素及其品质改良研究进展[J].食品工业科技, 2020, 41(5):348-353.
-
[11]
陈丽, 张影全, 魏益民, 等.冻藏对非发酵面团水分状态及冰晶形态的影响[J].中国食品学报, 2022, 22(2):77-87.
-
[12]
杨勇, 郑帅帅, 艾志录, 等.不同冻结方式对非发酵面团的水分状态及品质特性的影响[J].食品科学, 2022, 43(5):11-16.
-
[13]
张华, 张普, 张予涵, 等.冻结过程中面筋蛋白分子结构与水分分布的原位表征与分析[J].食品科学, 2023, 44(2):39-44.
-
[14]
LI M, LI B, ZHANG W J.Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI [J].Food Chemistry, 2018, 242:16-21.
-
[15]
PAN Z L, HUANG Z M, MA J Y, et al.Effects of freezing treatments on the quality of frozen cooked noodles[J].Journal of Food Science and Technology, 2020, 57(5):1926-1935.
-
[16]
HUANG Z H, ZHAO Y, ZHU K X, et al.Effect of barley β-glucan on the gluten polymerization process in dough during heat treatment[J].Journal of Agricultural and Food Chemistry, 2017, 65(29):6063-6069.
-
[17]
LUCAS I, PETERMEIER H, BECKER T, et al.Definition of network types-prediction of dough mechanical behaviour under shear by gluten microstructure[J].Scientific Reports, 2019, 9(1):4700.
-
[18]
BERNKLAU I, LUCAS L, JEKLE M, et al.Protein network analysis:A new approach for quantifying wheat dough microstructure[J].Food Research International, 2016, 89:812-819.
-
[19]
CAO F H, LI X J, LUO S Z, et al.Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu[J].LWT-Food Science and Technology, 2017, 85:58-65.
-
[20]
LI M F, YUE Q H, LIU C, et al.Interaction between gliadin/glutenin and starch granules in dough during mixing [J].LWT-Food Science and Technology, 2021, 148:111624.
-
[21]
先兆君.超声辅助冷冻对预制调理红糖馒头面团品质的影响及作用机制研究[D].合肥:合肥工业大学, 2021.
-
[22]
吴胜斌.挂面面片水分均匀度定量表征及其对挂面品质的影响研究[D].镇江:江苏大学, 2019.
-
[23]
袁婷婷, 张栩, 向小青, 等.冷冻面团品质劣变及改良研究进展[J].农业工程学报, 2021, 37(8):296-306.
-
[24]
MUGE H E, HAYT E M.Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life [J].Journal of Food Science and Technology, 2018, 55(1):1-9.
-
[25]
YAMAUCHI H, NISHIO Z, TAKATA K, et al.The quality of extra strong flour used in bread production with frozen dough[J].Food Science and Technology Research, 2001, 7:135-140.
-
[26]
刘玫.重组抗冻蛋白对冷冻面团品质劣变的干预及其机制研究[D].无锡:江南大学, 2018.
-
[27]
LI M F, LIU C, ZHENG X L, et al.Interaction between A-type/B-type starch granules and gluten in dough during mixing[J].Food Chemistry, 2021, 358:129870.
-
[1]
-
点击查看大图
计量
- PDF下载量: 16
- 文章访问数: 1127
- 引证文献数: 0
下载:
