依据面筋蛋白质构变化划分馒头面团调制阶段研究

TS201.1%TS201.2; 为了研究依据面筋蛋白变化划分馒头面团调制阶段,特一粉为原料,用小型和面机调制馒头面团.研究和面搅拌过程面团的面筋含量和面筋指数、二硫键和游离巯基含量、氢键和疏水作用力,以及面团的蠕动-恢复情况和硬度变化.结果表明:面团面筋含量及面筋指数、二硫键含量、氢键和面团硬度呈先上升后下降的规律,而游离巯基、疏水作用力和面团蠕动-恢复量呈先下降后上升趋势.根据面团变化规律,可将馒头面团调制过程分为4个阶段:物料混合面粉吸水阶段、面筋形成阶段、面筋扩展阶段和面筋打断阶段.该研究结果可为面食的加工做参考....

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Published in农业工程学报 Vol. 34; no. z1; pp. 238 - 242
Main Authors 刘长虹, 杜云豪, 王录通, 张煌, 王远辉
Format Journal Article
LanguageChinese
Published 河南工业大学粮油食品学院/小麦和玉米深加工国家工程实验室,郑州,450001%河南牧业经济学院食品工程学院,郑州,450044 01.11.2018
Subjects
食品加工
调制
馒头面团
性能
面筋
物理性质
Online AccessGet full text
ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2018.z.035

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Abstract TS201.1%TS201.2; 为了研究依据面筋蛋白变化划分馒头面团调制阶段,特一粉为原料,用小型和面机调制馒头面团.研究和面搅拌过程面团的面筋含量和面筋指数、二硫键和游离巯基含量、氢键和疏水作用力,以及面团的蠕动-恢复情况和硬度变化.结果表明:面团面筋含量及面筋指数、二硫键含量、氢键和面团硬度呈先上升后下降的规律,而游离巯基、疏水作用力和面团蠕动-恢复量呈先下降后上升趋势.根据面团变化规律,可将馒头面团调制过程分为4个阶段:物料混合面粉吸水阶段、面筋形成阶段、面筋扩展阶段和面筋打断阶段.该研究结果可为面食的加工做参考.
AbstractList TS201.1%TS201.2; 为了研究依据面筋蛋白变化划分馒头面团调制阶段,特一粉为原料,用小型和面机调制馒头面团.研究和面搅拌过程面团的面筋含量和面筋指数、二硫键和游离巯基含量、氢键和疏水作用力,以及面团的蠕动-恢复情况和硬度变化.结果表明:面团面筋含量及面筋指数、二硫键含量、氢键和面团硬度呈先上升后下降的规律,而游离巯基、疏水作用力和面团蠕动-恢复量呈先下降后上升趋势.根据面团变化规律,可将馒头面团调制过程分为4个阶段:物料混合面粉吸水阶段、面筋形成阶段、面筋扩展阶段和面筋打断阶段.该研究结果可为面食的加工做参考.
Author 杜云豪
王远辉
刘长虹
王录通
张煌
AuthorAffiliation 河南工业大学粮油食品学院/小麦和玉米深加工国家工程实验室,郑州,450001%河南牧业经济学院食品工程学院,郑州,450044
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Author_FL Du Yunhao
Wang Yuanhui
Liu Changhong
Wang Lutong
Zhang Huang
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调制
馒头面团
性能
面筋
物理性质
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StartPage 238
Title 依据面筋蛋白质构变化划分馒头面团调制阶段研究
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