羧甲基化和乳化沙蒿胶对小麦粉的增筋作用

Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour

沙蒿胶可经羧甲基化和油基乳化提高水溶性和乳化性,其适用于小麦粉加工的增筋效果有待研究。本研究通过沙蒿胶的羧甲基化和乳化改性,分析其在小麦粉面团形成以及含油面团制作中的增筋效果。结果表明,羧基化改性可使沙蒿胶在小麦粉中的最佳添加量从1.0%降至0.4%,有效提高小麦粉的湿面筋量、面筋指数、吸水率、形成时间和稳定时间,降低弱化度,但在含油脂小麦粉中未表现出增筋性能的提升。与之对比,经小麦胚芽油或棕榈硬脂两种油相乳化处理的沙蒿胶则更适用于含油脂面团的调制,1.0%沙蒿胶和5%油脂以乳化方式添加,可降低液态和固态油脂在面团形成中的差异,并有效改善面团质构特性。本研究表明,羧甲基化可降低沙蒿胶应用于小麦粉增筋的使用剂量,而沙蒿胶乳化则适用于水油面团的增筋。

Artemisia sphaerocephala Krasch gum(ASKG)can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property,while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely unknown.In this study,we investigated the gluten-increasing effect of ASKG in the formation of wheat flour dough and the production of greasy dough through its carboxymethylation and emulsification modification.The results showed that the carboxymethylation could reduce the optimum addition amount of ASKG from 1.0%to 0.4%in wheat flour.Carboxymethyl ASKG(C-ASKG)increased the wet gluten content,gluten index,water absorption,dough development time,dough stability time,and reduced the weakening degree.However,C-ASKG did not show better reinforcement in greasy dough than ASKG.In comparison,ASKG emulsified(E-ASKG)by wheat germ oil and palm stearin fat was shown to be more suitable for greasy dough modulation.The addition of 1.0%of ASKG and 5%of oil or fat in flour by emulsification manner reduced the difference between the oil and fat during the formation of gluten and improve the evaluation indexes of dough texture.This study demonstrated that carboxymethylation could reduce the dosage of ASKG used in wheat flour as a gluten enhancer,while emulsive ASKG was suitable for the gluten reinforcement of water-oiled dough.