碱性电解水对重庆小面面团理化特性的影响

Effect of alkaline electrolyzed water on physicochemical properties of Chongqing dough

该文以钾盐电解的碱性电解水替代食用碱,研究其对重庆小面淀粉糊化特性、面团热机械学特性、流变学特性、蛋白质结构变化的影响,并与纯水及传统食用碱制面比较分析。结果表明,碱性电解水和制面团提升了面团稳定性,降低了蛋白质弱化度,淀粉结构排列更有序,晶体热稳定性提升;面团模量上升,损耗因子下降,面团黏弹性得到改善,面筋网络加强;面团蛋白质组分发生变化,碱性电解水面团麦醇溶蛋白与麦谷蛋白比接近1.0,麦谷蛋白大聚体含量上升,面筋网络黏弹性提升;面团二硫键含量增加,蛋白质二级有序结构上升,面筋网络更加稳定且面团弹性提高。该文研究了碱性电解水对重庆小面专用面粉及面团理化特性的影响,既为面团品质改良剂提供了新的选择性,也对后续小面加工及其蒸煮食用品质评价提供理论参考。

Using potassium salts as electrolytes,the effects of alkaline electrolyzed water on the starch gelatinization properties,the thermal mechanical properties,the rheological properties and the protein structural changes of Chongqing dough with that of traditional edible alkali aqueous solution were compared in this paper.The results showed that alkaline electrolyzed water made a lower degree of protein weakening,a more orderly starch structure and an enhanced crystal thermal stability which improved the stability of dough.The results of rheology test showed that the viscoelasticity of dough was improved and the gluten network was strengthened by alkaline electrolyzed water.The protein composition of dough was also changed by alkaline electrolyzed water.The ratio of gliadin to glutenin was close to 1.0 in the dough prepared by alkaline electrolyzed water.Moreover,the content of glutenin macropolymer and the viscoelasticity of the gluten network were increased.In addition,with the increase of disulfide bond content,the secondary order structure of protein increased,the gluten network became more stable and the dough elasticity enhanced.This paper studied the effect of alkaline electrolyzed water on the physical and chemical properties of Chongqing flour and dough,which not only provided a new selectivity for dough quality improvement,but also provided guidance for the subsequent noodle production and cooking food quality evaluation.