木薯淀粉对特二粉面筋聚集特性及面团微观结构的影响

Effect of Cassava Starch on Gluten Aggregation Characteristics and Dough Microstructure of Second-Grade Wheat Flour

文章探究了木薯淀粉对小麦特二粉面筋聚集及结构特性的影响,为完善与补充面筋聚集特性的理论提供数据支持,也为木薯淀粉的高值化利用提供数据参考。以木薯淀粉和特二粉为原料,采用面筋聚集仪和显微镜等检测面筋聚集特性及面团显微结构等指标。结果表明,随着木薯淀粉添加量的增加,木薯淀粉可调节峰值扭矩的大小,峰值扭矩下降的比例大于木薯淀粉添加的比例;可显著延长面筋聚集的峰值时间;添加木薯淀粉可改变面筋聚集能量的分布比例,稳定能量增加而聚集能量减少;微观结构发现木薯淀粉会使面筋蛋白分布均匀化,延缓了面筋网络结构形成,增加了面筋网络韧性,减少了淀粉颗粒的破碎,对淀粉颗粒起到一定保护作用。添加木薯淀粉降低了面筋聚集强度,延长了面筋的聚集时间,延缓了面筋网络结构的形成,使面筋显微结构更加稳定。

The effect of cassava starch on the gluten aggregation characteristics and Dough Microstructure of second-grade wheat flour was explored.the results of this study provide data support for perfecting and supplementing the theory of gluten aggregation characteristics,and also for the high-value utilization of cassava starch.Using cassava starch and wheat flour as raw material,gluten aggregator,microscope and other instruments were used to detect gluten aggregation characteristics and dough microstructure and other indicators.The results showed that with the increase of cassava starch addition,cassava starch could adjust the brabender equivalents maximum,and the proportion of brabender equivalents maximum reduction was greater than that of cassava starch addition;It can significantly prolong the peak maximum time of gluten aggregation;Adding cassava starch could change the distribution ratio of gluten aggregation energy,the stable energy increased and the aggregation energy decreased;It was found that cassava starch could homogenize the distribution of gluten proteins and delay the formation of gluten network structure,increased the toughness of the gluten network,reduced the breakage of starch particles and had a certain protective effect on starch particles.The addition of cassava starch reduced the gluten aggregation strength,prolonged the gluten aggregation time,delayed the formation of gluten network structure,and made the microstructure of gluten more stable.