不同面筋蛋白组分对面包品质的影响

doi:10.3969/j.issn.1673-1689.2023.02.006

首页 > 过刊浏览>2023年第42卷第2期 >40-44. DOI:10.3969/j.issn.1673-1689.2023.02.006

不同面筋蛋白组分对面包品质的影响
DOI:
                        10.3969/j.issn.1673-1689.2023.02.006
                    
CSTR:
                        
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:TS 213.2
基金项目:

Effects of Different Gluten Components on Bread Quality

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

为探究麦谷蛋白、麦醇溶蛋白以及两者的不同配比对面包品质的影响，将谷朊粉、提取的麦谷蛋白、麦醇溶蛋白分别添加到面包中，以面包比容为评价指标，研究其对面包品质的影响。结果表明，三者均能提高面包比容，且在质量分数1.5%（占面粉基）的添加量下，麦谷蛋白与谷朊粉的改善效果相当。再将麦谷蛋白与麦醇溶蛋白重新配比添加到面包中，当麦谷蛋白/麦醇溶蛋白为3∶1时，在质量分数1.1%（占面粉基）的添加量下，与空白组相比，面包比容提高了11.4%，面包硬度降低。贮藏 5 d后，面包硬度增量低于空白组13.1%，延缓了面包的老化，且效果优于质量分数1.5%（占面粉基）谷朊粉添加量的效果。

Abstract:

In order to explore the effect of glutenin, gliadin and their different proportions on the quality of bread, gluten, the extracted glutenin and gliadin from wheat gluten were respectively added into bread, and the qulity of bread was evaluated based on the specific volume of various breads. The results showed that all of them could increase bread specific volume. The improvement effect of glutenin and gliadin was comparable when they were added at a mass fraction of 1.5% (calculated on the amount of flour). The glutenin and gliadin were then added into the bread at a new ratio. The specific volume increased by 11.4% and the hardness of bread decreased, compared with that of the blank group, when the ratio of glutenin/gliadin was 3:1 and they were added at a mass fraction of 1.1% (calculated on the amount of flour). After 5-day storage, the hardness increment of bread was 13.1% which was lower than that of the blank group, indicating an inhibition on bread aging. This anti-staling effect was more effective than that of bread with gluten added at a mass fraction of 1.5% (calculated on the amount of flour).

参考文献

相似文献

引证文献

引用本文

杨天一,徐学明*,金亚美,杨天.不同面筋蛋白组分对面包品质的影响[J].食品与生物技术学报,2023,42(2):40-44.

YANG Tianyi, XU Xueming*, JIN Yamei, YANG Tian. Effects of Different Gluten Components on Bread Quality[J]. Journal of Food Science and Biotechnology,2023,42(2):40-44.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2023-03-07
出版日期:

文章二维码

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

相关视频

文章指标

历史

文章二维码

微信公众号二维码

手机版网站二维码