面团搅拌过程中蛋白质的变化

Studies on Changes of Protein During Dough Mixing

以3种不同品质性状的小麦为原料(分为3类,即3个等级),研究了小麦粉面团在搅拌过程中清球蛋白、麦醇溶蛋白、SDS可溶性麦谷蛋白及GMP含量的变化。结果表明,面团在搅拌过程中,清球蛋白、麦醇溶蛋白、SDS可溶性麦谷蛋白及GMP的含量发生了比较有规律的变化,且不同小麦中这种变化幅度也不同。

To study the disciplinarian of change in dough proteins during dough mixing,three wheat cultivars divided into three grades covering a wide range of quality parameters were used in this research. Changes in the content of albumin and globulin,gliadin,SDS-soluble glutenin and GMP during dough mixing were studied. The results indicated that: protein especially content of GMP and SDS-soluble glutenin changed regularly during dough mixing.