粗戊聚糖对特二粉面筋聚集特性及显微结构的影响

Effect of Crude Pentosan on Gluten Aggregation Characteristics and Microstructure of Second-Grade Wheat Flour

为探究粗戊聚糖对小麦粉面筋聚集特性的影响,以特二粉为试验材料,通过添加不同浓度的粗戊聚糖溶液,研究粗戊聚糖对特二粉面筋聚集特性以及面筋显微结构的影响。结果表明,随着粗戊聚糖溶液浓度的增加,面筋聚集特性的峰值时间逐渐缩短,呈负相关,而峰值扭矩逐渐升高,呈正相关。粗戊聚糖能改变面筋聚集过程中的能量分布,稳定能量显著降低(P<0.05),稳定能量与粗戊聚糖溶液浓度呈负相关,聚集能量呈波动上升的趋势。粗戊聚糖的添加不利于面筋网络结构的形成。综上,添加粗戊聚糖能够加快面筋形成,缩短面筋聚集时间,改变能量分布,降低面筋网络结构稳定性。

In order to explore the effect of crude pentosan on the gluten aggregation characteristics of wheat flour,second-grade wheat flour was employed as the experimental material.Various concentrations of crude pentosan solutions were incorporated to investigate the effect of crude pentosan on the gluten aggregation characteristics and microstructure of second-grade wheat flour.The findings indicated that with an increase in the concentration of crude pentosan solution,there was a gradual decrease in the peak maximum time(PMT)of gluten aggregation characteristics,demonstrating a negative correlation.Conversely,the Brabender equivalents maximum(BEM)gradually increased and showed a positive correlation.Crude pentosan could significantly change the energy distribution during the gluten aggregation process,with a significant decrease in stable energy(P<0.05)and an increase in aggregation energy.Moreover,the stable energy was negatively correlated with the concentration of crude pentosan solution.Consequently,the inclusion of crude pentosan was not favorable for the development of a gluten network structure.In general,the inclusion of crude pentosan expedited the process of gluten formation,decreased the time required for gluten aggregation,altered energy distribution,and diminished the stability of the gluten network structure.