几种油脂添加量对发酵面团相互作用的影响

Effects of Additive Amount of Several Lipid on Interaction of Fermented Dough

将一定比例(4%、6%、8%、10%、12%)的菜籽油、花生油、棕榈油和奶油添加到小麦粉中,测定油脂添加量对面团的持水性、二硫键含量、化学作用力、表面疏水性、蛋白二级结构及面团微观结构等内部机制的影响。结果表明,油脂的添加可显著影响持水性的变化,提升β-折叠和α-螺旋的比例,促进巯基转化使其相对含量下降,增强二硫键的稳定性,通过调整次级键间的比例增强发酵面团内部组分间的交联作用,形成紧密有序的面筋蛋白基质,结合油脂和淀粉等大分子颗粒构建稳定的微观结构,以维持网络立体结构的稳定性。然而,油脂质量分数超过10%时,面团内部结构的形成受到破坏,面制品特性和品质开始降低。综合考虑,建议菜籽油、花生油和棕榈油的最适质量分数为8%,奶油的最适质量分数为8%~10%,此条件下发酵面团品质的改善效果最好。

A certain proportion(4%,6%,8%,10%,and 12%)of rapeseed oil,peanut oil,palm oil and cream were added to wheat flour to determine the effects of oil content on the water retention,disulfide bond content,chemical forces,surface hydrophobicity,protein secondary structure and dough microstructure.The results indicated that the addition of oil significantly affected the change of water holding capacity,promoted the proportion ofβ-fold andα-helix,promoted the transformation of mercapto group to decrease its relative content,improved the stability of the disulfide bond,by adjusting the ratio between the secondary bond to enhance crosslinking between the components of fermented dough,formed tight and orderly gluten protein substrates,the stable microstructure was constructed by combining with macromolecular particles such as oil and starch to maintain the stability of the three-dimensional structure of the network.However,when the amount of oil exceeds 10%,the formation of the internal structure of the dough was damaged,and the characteristics and quality of flour product began to decline.In conclusion,8%of rapeseed oil,peanut oil and palm oil and 8%~10%of cream were recommended as the optimal addition level.Under this condition,the quality of fermented dough was optimized.