酶法改性谷朊粉对低筋面粉面团及面包加工品质的影响

Effect of Wheat Gluten by Enzymatic Modification on Low-gluten Flour Dough and the Bread-processing Quality

研究酶法改性谷朊粉对低筋面粉面团及面包加工品质的影响。利用复合蛋白酶水解制备改性谷朊粉,通过扫描电镜观察其超微结构,拉伸仪分别测定未添加谷朊粉、添加未改性谷朊粉、添加改性谷朊粉的面粉面团载荷变形的承受能力,并对制作的面包进行品质评价。结果显示,改性后谷朊粉结构松散,组织边缘不规则,成片状,添加到面粉中能够增加面粉的筋度,在筋度上较改性前有所减小,粉质拉伸特性均未明显降低,具有良好的加工特性。改性谷朊粉用于面包烘焙,能使面包内部蜂窝均匀、质地细腻、香软可口,有助于改善面包的口感。所以改性谷朊粉加大了谷朊粉开发与利用的空间,试验对改性谷朊粉开发的产品而言有重要的借鉴价值。

Study the impact of wheat gluten with enzymatic modification on low-gluten flour dough and the bread-processing quality. The modified wheat gluten was preparated by using the protemax protease to hydrolyze, then its ultrastructure was observed by scanning electron microscopy, carrying capacity of loading deformation of the flour dough treated with no gluten, unmodified wheat gluten and modified gluten were measured by tensile tester, finally an organoleptic evaluation was performed. The results showed that the structure of modified wheat gluten was loosely, the organization showed irregular and flaky. The modified wheat gluten could help to increase the gluten degree after added to flour, which had decreased than the previous. The properties of silty tensile was not significantly reduced, and the flour was entrusted with good processing characteristics. The modified wheat gluten could help to improve the internal cellular uniform and delicate texture of bread. The bread added modified wheat gluten was more fragrant and delicious. So the modified gluten helped to increased the space of development and utilization of the gluten, this study had an important reference value for products development with the modified wheat gluten.