面粉特性对广式月饼加工品质的影响

发布时间：2018-01-14 10:43

本文关键词：面粉特性对广式月饼加工品质的影响　出处：《合肥工业大学》2017年硕士论文　论文类型：学位论文

【摘要】：月饼是我国传统焙烤类糕点食品,深受消费者欢迎。面粉是加工月饼制作饼皮的主要原料,对月饼的品质产生十分重要影响,但当前对面粉特性与月饼品质间的相关性及其作用机理还不是十分清楚。本文基于此现状,以广式月饼为研究对象,选用市场上8个品牌中低筋面粉,开展面粉特性及面粉中蛋白和淀粉对广式月饼品质的影响研究。在此基础上,选用三种品质差异较大的面粉深入研究面粉中蛋白和淀粉在月饼过程中的特性变化,并初步探讨蛋白质和淀粉对广式月饼品质影响的机理。(1)面粉、小麦蛋白和淀粉特性对广式月饼加工品质的影响选用8种面粉为研究对象,测定其面粉、蛋白和淀粉特性对月饼品质的影响。结果表明:面粉的品质特性对月饼的品质(质构、感官、色泽特性等)产生影响,适于月饼加工的面粉需要合适的蛋白、淀粉含量。直链淀粉含量增加有利于降低月饼的硬度,月饼的感官评分与直链、支链淀粉含量呈极显著正相关。淀粉的糊化特性中的糊化温度、峰值黏度、最终黏度、回生值与颜色的b*值均呈极显著正相关。面粉的蛋白特性对月饼的感官品质具有不利影响,除剩余蛋白、SDS-沉降值与感官评分相关性不显著以外,其余均与其显著负相关;清蛋白、球蛋白、剩余蛋白及谷蛋白大聚体对月饼的质构特性咀嚼性具有有利影响,对于提高月饼的品质有帮助。(2)广式月饼加工过程中蛋白特性的变化研究选择焙烤前(面粉、面团、醒发面团)、焙烤中(5min、10min)、焙烤后(成品)等几个不同的加工状态点,通过探究广式月饼加工过程中蛋白特性的变化对月饼品质的影响,研究发现,在月饼加工过程中,伴随着二硫键数量的增长,麦醇溶蛋白提取率显著下降,而麦谷蛋白提取率和麦谷蛋白大聚体含量显著上升。电泳图谱结果表明,蛋白发生聚集作用,形成大聚合物,高分子量蛋白在浓缩胶中无法分离出来。而电镜、红外图谱图谱表明,高温焙烤过程中,蛋白质微观结构发生破坏,其二级结构中的β-折叠含量增加,α-螺旋、β-转角含量下降。(3)广式月饼加工过程中淀粉特性的变化研究通过探究广式月饼加工过程中淀粉特性的变化对月饼品质的影响,结果发现:淀粉在月饼加工过程中,由于含水量的原因,淀粉的糊化程度不够明显。但是,经过高温焙烤之后,淀粉的颗粒粒径、直链淀粉含量及链长、热力学特性、相对结晶度以及结构等特性发生显著变化。淀粉在月饼加工过程,经扫描电镜图可以看出,淀粉颗粒二次形貌基本上没有发生变化,而颗粒粒径发生了显著变化。经焙烤过后,淀粉碘蓝值显著上升,有可能因为支链淀粉的脱支,其组成和结构发生改变,导致直链淀粉含量的上升以及链长增长;经差示热量扫描仪分析得出,淀粉的糊化焓略有下降;从X-射线衍射图谱中可以看出,三种粉的淀粉在月饼加工过程中,无论是在面团还是在焙烤阶段,峰位置都没有明显变化,淀粉的晶体类型没有发生变化,但相对结晶度经焙烤之后都不同程度的下降;从FT-IR图谱可以看出,经焙烤之后,淀粉的峰位置有变化,说明淀粉结构和结晶区面积发生了一定的变化。
[Abstract]:The moon cake is a traditional Chinese pastry and baked food, welcomed by consumers. The flour is the main raw material processing for making cakes pastry, have a very important influence on the quality of moon cake, but the correlation and mechanism of flour and the characteristics of the moon cake quality is not ten clear. Based on this status quo, Cantonese style moon cake for the object of study, the market of 8 brands of low gluten flour, to study the effects of cantonese moon cake quality protein and starch properties in wheat flour and flour. On this basis, using three kinds of different flour quality in-depth study of variation characteristics of protein and starch in Wheat flour cakes in the process, mechanism and to investigate the effect of protein and starch on the moon. (1) the quality of flour, wheat protein and starch properties on the processing quality of cantonese moon cake with 8 kinds of flour as the research object, the determination of flour, protein Influence to the moon cake quality and starch properties. The results show that the quality of the quality characteristics of wheat flour on the moon (texture, sensory, color characteristics) impact, suitable for moon cake processed flour suitable protein, starch content. The amylose content increased to reduce the hardness of the moon cake, moon cake and sensory score straight chain, significantly positive correlation with the content of amylopectin. The gelatinization temperature, gelatinization properties of starch in the peak viscosity, final viscosity, setback and color b* values were significantly positively correlated. Have an adverse effect on sensory quality of moon cake protein characteristics of wheat flour, in addition to the remaining SDS- protein, no significant settlement value and the rest were sensory score correlation, and a significant negative correlation; albumin, globulin, residual protein and glutenin macropolymer of moon cake texture chewiness has beneficial effect, to help improve the quality of moon cake (2. Protein) characteristics of cantonese moon cake in the process of change of choice before baking (flour, dough, dough proofing), baking (5min, 10min), baking (product) processing state of several different points through the protein to explore the characteristics of cantonese moon cake in the process of change, the quality of moon cake the study found that, in the moon cake processing process, with the number of two disulfide bonds increased, the extraction rate of gliadin and glutenin decreased significantly, and the extraction rate of Glutenin macropolymer increased significantly. Electrophoresis results showed that protein aggregation and formation of high polymer, high molecular weight protein in concentrated gum can not be separated out. And electron microscope show that the infrared map, high temperature baking process, microstructure of protein secondary structure damage, increase the content of p-sheet, alpha helix, decreased the content of beta angle. (3) the Cantonese style moon cake processing Effect of changes of starch properties by changing starch to explore the characteristics of cantonese moon cake in the process of moon cake quality results showed that starch cakes in the processing process, due to moisture, starch gelatinization degree is not obvious. However, after high temperature baking, starch particle size, amylose content and the chain length, thermodynamic properties, crystallinity and structure characteristics changed significantly. In the process of starch cake, by scanning electron microscopy can be seen, no changes in starch granule two morphology basically, while the particle size changed significantly. After baking, starch iodine blue value increased significantly, may because of amylopectin debranching, its composition and structure changed, leading to the increase of amylose content and chain length growth; by DSC analysis, gelatinization enthalpy of starch was slightly lower Drop; from X- ray diffraction patterns can be seen in the three kinds of powder and starch in the moon cake in the process, whether in the dough or in the baking stage, the peak position did not change significantly, the crystal type of starch has not changed, but the crystallinity decreased after baking in different degrees; from FT-IR map see, after baking, starch peak position change, indicating the occurrence of certain changes in the area of starch structure and crystallization.

【学位授予单位】：合肥工业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS213.23

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