摘要
从速溶蓬灰对面粉的作用机理入手,分析蓬灰的主要成分,以及通过面团流变学、巯基含量的测定、淀粉糊化曲线、电泳分析观察亚基的变化,以研究蓬灰对拉面面团的延伸性的影响。结果表明:蓬灰中含有化学还原物质Na2S,含量为16.05%;碳酸盐均为可溶性的,含量为37.73%;又由Na和K的含量分别为26.2%和0.022%,得出主要是Na2CO3;NaCl的含量为1.15%;面筋巯基含量随着蓬灰量的增加而增加,速溶蓬灰使RVA黏度曲线发生变化。最后电泳结果显示,蓬灰的还原作用使面筋蛋白的小分子质量亚基带有所增加。
The major components of instant soluble Peng gray were analyzed and its effect on dough extensibility was also studied by determining rheological properties,sulfhydryl groups,disulfide groups and electrophoretic analysis.The results showed that Peng gray was composed of 16.05% reducing agent Na2S,37.73% soluble carbonate,26.2% Na and 0.022% K.The soluble carbonate was mainly composed of Na2CO3 as well as 1.15% NaCl.The sulfhydryl groups in dough were increased as the addition of Peng gray.Meanwhile,the addition of Peng gray also resulted in RVA profile change of wheat starch.Finally,the electrophoresis result indicated that the reducing capability of Peng gray could result in the increase of low-molecular weight subunits in dough.Therefore,this study will provide a scientific basis for improving the productivity and quality of pulled noodles.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第17期89-94,共6页
Food Science
关键词
速溶蓬灰
延伸性
巯基
亚基
instant soluble Peng gray
extensibility
sulfhydryl
subunits
