过热蒸汽处理面筋蛋白对面团流变学特性及面包品质的影响

Effect of superheated steam treatment of gluten on dough rheological properties and bread quality

为了研究过热蒸汽(superheated steam treatment,SS)对面筋蛋白的改性效果,使用不同温度(140、170、200℃)的SS对面筋蛋白进行不同时间(1、3、5、7、10 min)的处理,并将面筋蛋白以2%添加到小麦粉中,研究其对面团热机械学特性和发酵流变学特性的影响,进而将其对面包的比容、色泽、质构特性和感官指标的影响进行了比较分析。研究表明:当SS处理温度为140、170℃时,面团的稳定时间随处理时间的延长而增加;当处理温度为200℃时,面团的稳定时间先增加后减少;在140℃的处理条件下,面团的最大发酵高度随着处理时间的延长而增大;在170、200℃的处理条件下,面团的最大发酵高度先增大后减小。添加一定条件(140℃/(1~10 min)、170℃/(1~10 min)、200℃/(1~5 min))SS处理的面筋蛋白会使面包体积、内聚性和回复性呈增大趋势,硬度和咀嚼性呈降低趋势,感官品质得到改善。综上所述,适当SS处理的面筋蛋白添加到小麦粉中可以增强面筋强度,改善面包烘焙品质。

Wheat gluten is favorable in physical properties,water holding capacity,viscoelasticity and foamability.Besides,it plays a decisive role in the strength,ductility and air holding capacity of dough.Therefore,wheat gluten can be widely used in food,feed,chemistry and paper making industry.However,the large amounts of hydrophobic amino acids,low degree of dissociation and poor dispersion ability of wheat gluten limit its solubility,thus restricting its applications in practical production.In recent years,researches into the efficient and safe methods for the modification of gluten,thus improving the additional value,has become a hot topic at home and abroad.At present,physical,enzymatic,chemical and genetic modification methods have been used,among which physical modification is more favorable in producing fewer toxic chemicals,shorter processing time and fewer effects on nutrition qualities and has been widely recognized and applied in the modification of food protein.Superheated steam is a physical modification method with high thermal efficiency and the advantages of energy saving,environmental protection and convenience in industrial application.In recent years,applications of superheated steam in grain industry have been widely studied.In order to study the modification effect of superheated steam on gluten protein,superheated steam treatment of gluten at different temperatures(140 ℃,170 ℃ and 200 ℃) and different times(1 min,3 min,5 min,7 and 10 min) were used in this paper.After then,gluten was added into wheat flour with the dosage 2% to study the effects of superheated steam on dough thermal mechanical properties and fermentation rheological properties.Besides,the specific volume,chroma,texture properties and sensory indexes of breads were compared and analyzed.The results are as follows:at the treatment temperatures of 140 ℃ and 170 ℃,the dough stability time increased with the increase of treatment time.When the temperature was 200 ℃,the dough stability time increased firstly and then decreased.At 140 ℃,the maximum fermentation height of dough increased with the increase of processing time.At 170 ℃ to 200 ℃,the maximum fermentation height of dough firstly increased and then decreased.The volume,cohesion and resilience of bread treated with superheated steam under certain conditions increased,hardness and chewiness decreased,and sensory quality was improved.In conclusion,adding gluten protein into wheat flour with proper superheated steam treatments could enhance gluten strength and improve bread baking quality.