摘要
醒面过程是非发酵面团加工过程中的一个重要工序,本实验在非发酵面团醒面过程中施加低频超声场,通过旋转流变仪、低场核磁共振仪、傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)仪、扫描电子显微镜(scanning electron microscope,SEM)等仪器研究超声波对醒面过程中面团流变学特性、水分分布、蛋白二级结构和微观结构的影响。结果表明:超声波提高了面团的弹性模量和黏性模量;超声组面团水分分布由吸附水向结合水移动,结合水含量呈现先增加后趋于稳定的趋势,而吸附水含量变化趋势与之相反;超声波辅助醒面25 min时,与对照组样品相比,超声组面团的结合水含量提高了44.0%,吸附水含量下降了11.0%;FTIR分析和SEM观察结果显示超声波辅助醒面能改变面团的二级结构和微观结构,从而改善面团的品质。本研究为超声波辅助醒面改善非发酵面团的品质提供理论依据。
The resting process is an important step during the processing of non-fermented dough.In this paper,the effects of ultrasonic-assisted resting on the rheological properties,water distribution,protein secondary structure and microstructure of dough was studied by a rotational rheometer,low-field nuclear magnetic resonance,Fourier transform infrared spectroscopy(FTIR)and scanning electron microscopy(SEM).The results showed that ultrasonic-assisted resting could improve the elastic modulus and viscous modulus of dough.The water distribution state moved from adsorbed to bound water;the content of bound water increased to reach a plateau,whereas the opposite trend was observed for the content of adsorbed water.The content of bound water in the ultrasonic-treated dough was increased by 44.0%and the content of adsorbed water was decreased by 11.0%compared with the control sample after resting for 25 min.The results of FTIR and SEM analysis showed that ultrasonic-assisted resting could improve the quality of dough by changing the secondary structure of proteins and microstructure of dough.These results provide a theoretical basis for improving the quality of dough by ultrasonic-assisted resting.
作者
张艳艳
李银丽
吴萌萌
李佳乐
李可
张华
ZHANG Yanyan;LI Yinli;WU Mengmeng;LI Jiale;LI Ke;ZHANG Hua(Collaborative Innovation Center for Food Production and Safety,Henan Key Laboratory of Cold Chain Food Qualify and Safety Control,School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第21期72-77,共6页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD37B06-05)
河南省重大科技专项(141100110400)。
关键词
超声波
醒面
流变学特性
水分分布
微观结构
ultrasonic
dough resting
rheological properties
moisture distribution
microstructure