和面方式对面团理化结构和面条质量的影响

发布时间：2018-02-13 13:38

本文关键词： 和面机类型真空和面和面时间面条质量理化特性蛋白质结构　出处：《中国农业科学院》2015年博士论文　论文类型：学位论文

【摘要】：本研究以不同品质小麦粉为材料,采用不同类型和面机和面,分析比较和面效果及其对面条质量的影响;采用响应面设计,对最优和面机型进行工艺分析和优化;应用TPA、SEM、FTIR-M、NMR、DSC、SE-PHLC等技术,研究不同真空度与和面时间对面条面团的质构、微观结构、水分状态、蛋白质结构的影响,分析面团物理特性与化学结构间的关系。主要结论如下:(1)通过对过程产品和面条质量的系统分析,确定具有角度桨叶状搅拌杆的调速双轴卧式和面机的和面效果最佳。2种高速连续和面机的和面效果优于棒状杆的恒速卧式和面机。立式连续和面机的和面均匀性相对优于卧式连续和面机。(2)一定范围内,提高真空度和加水量可以改善面条质量。优化工艺条件为:真空度0.06 MPa,加水量35.3%,和面时间7.2 min。真空度对生鲜面条感官质量的影响小于加水量;对于冷藏面条,真空度的影响增大,贡献率超过加水量。提高真空度可以减缓面条在冷藏过程中的质量劣变。(3)适宜真空度和面可以提高面团黏弹性,对于济麦22和宁春4号,真空度0.06 MPa时,质地改善效果明显;对于郑麦366,0.08 MPa更为有效。0.06 MPa制作的面团,其内部结构更加连续、致密,表层蛋白质分布均匀一致。过高真空度会导致面团表层面筋质减少,蛋白分布均匀性降低。0.06 MPa和面,可以促进水分结构化、分布更均匀,贮藏过程中水分迁移和结构劣变相对缓慢。而非真空或过高真空度均会导致面团中水分流动性增加。适宜真空度和面可以提高面团中的蛋白质聚合度。济麦22面团在0.06 MPa时大分子聚合体蛋白较多,GMP含量较高、粒度较大,-SH较少;而郑麦366在0.08 MPa时蛋白质聚合度更高。0.06 MPa真空和面导致济麦22面团中β-转角增多和β-折叠减少,而使宁春4号和郑麦366面团中的α-螺旋增多而β-转角减少。真空和面改善面团质量的作用机制可能是通过促进面筋蛋白与水的相互作用,导致二级结构的改变,增加了蛋白质交联和分子量分布,从而表现出不同的面团物理特性。(4)和面时间为8 min时,面团表现出较好的质构特性,以及更加致密、均匀的微观结构,此时水分流动性较低、分布更均匀,且贮藏过程中水分迁移和结构劣变较慢。和面时间过长会导致面团内部结构均匀性降低、面筋延展过度,表层蛋白质减少或局部聚集,以及较高的水分流动性。小麦粉加水和面初始阶段,单体蛋白增多,聚合体蛋白比例减少,GMP含量下降、粒度减小,β-折叠和α-螺旋减少,β-转角和无规则卷曲增多。和面时间由4 min延长至8 min,蛋白质聚合度增加。过度和面会导致GMP含量下降、粒径变小,-SH含量增加,蛋白质分子量变小。和面8 min时,济麦22和郑麦366面团的β-转角结构较多而宁春4号面团的α-螺旋百分比显著较高。搅拌至12 min,郑麦366面团的β-转角减少而α-螺旋结构显著增多。(5)通过改变真空度与和面时间,从两个角度证明,蛋白质质量不同的小麦粉受和面方式的影响存在差异。强筋小麦粉在和面过程中较为稳定,真空度、和面时间等因素对其面团理化结构的影响较小。在保持面团特性稳定方面,面筋筋力的强弱可能比面筋和蛋白质的含量更为重要。(6)水分的结构化、蛋白质聚合度和分子量的增加、分子内二硫键的交联、α-螺旋或β-转角的增多,可能是低水分面团物理特性改善的化学结构基础。
[Abstract]:Based on the quality of wheat flour as the material, and different types of machine and impact analysis, comparison and surface effect and noodle quality; using response surface design, process analysis and optimization of the optimal models and application; TPA, SEM, FTIR-M, NMR, DSC, SE-PHLC technology, research the vacuum and the mixing time of noodle dough texture, microstructure, moisture condition, effect of protein structure, analysis of the relationship between the physical and chemical properties of dough structure. The main conclusions are as follows: (1) through the system to process products and noodle quality analysis, determine the constant speed and horizontal plane machine with horizontal biaxial speed and the surface for the stirring rod angle and the paddle shaped surface effect best.2 high speed and continuous surface machine and surface effect is better than that of rod rod. Vertical continuous and surface and surface uniformity is better than horizontal continuous kneading machine (2) within a certain range, Improve the vacuum degree and the amount of water can improve noodle quality. The optimum conditions for vacuum degree of 0.06 MPa, 35.3% water content, and surface 7.2 min. vacuum on fresh noodle sensory quality is less than the amount of water; for cold noodles, increases the effect of vacuum degree, the contribution rate of over water quality deterioration. Improve the vacuum degree can slow down the noodles in the process of cold storage. (3) suitable for vacuum and surface can improve the dough viscoelasticity, for Jimai 22 and Ningchun 4, vacuum 0.06 MPa, texture improvement effect is obvious; for Zhengmai 366,0.08 MPa more effective.0.06 MPa made of dough, its internal structure is more continuous. Dense, uniform surface protein distribution. The high vacuum will cause the dough surface gluten protein decreased, the distribution uniformity of MPa and.0.06 decreased, can promote water structure, distribution is more uniform, and the moisture migration during storage Structural deterioration is relatively slow. Instead of vacuum or high vacuum will cause the dough in the water flow increased. Suitable vacuum and surface can improve the dough protein in the degree of polymerization. Jimai 22 dough at 0.06 MPa high molecular polymer protein, higher GMP content, larger size, less -SH and Zheng mai; 366 in the 0.08 MPa protein higher degrees of polymerization.0.06 and MPa vacuum surface lead p-turns increased and beta Jimai 22 fold dough reduced, while that of Ningchun 4 and Zhengmai 366 dough in the alpha helix and beta angle decrease. Increasing vacuum and surface quality by improving the dough mechanism through the interaction of promoting gluten and water, resulting in two level structure change, increased protein crosslinking and molecular weight distribution, thus showing different physical properties. The dough (4) and the time is 8 min, the dough showed better texture characteristics, and more With dense and homogeneous microstructure, the water mobility is relatively low, the distribution is more uniform, and the storage in the process of water migration and structural deterioration is slow. And too long will lead to the internal structure of dough uniformity decreases, gluten protein is reduced or extended over the surface of local accumulation, and higher water flow of wheat. Flour and water surface in the initial stage, the monomeric protein increased, polymeric protein decreased, GMP content decreased, particle size decreases, betafolding and alpha helix beta angle decreased, and coil increased. And time increased from 4 min to 8 min, the increase of the degree of polymerization and excessive protein surface will lead to the GMP. Content decreased, the particle size becomes smaller, the increase of -SH content, the protein molecular weight is small. And 8 min, Jimai 22 and Zhengmai 366 dough p-turns structure more dough Ningchun 4 alpha helix percentage was significantly higher. Stir until 12 min, Zhengmai 366. The beta angle decreases and the alpha helix structure increased significantly. (5) by changing the vacuum degree and time, that from two angles, there are different effects of wheat flour protein quality and the differences in surface. Strong gluten wheat is relatively stable, and in the process of vacuum surface, and less effect time and other factors on the physical and chemical structure of dough. In keeping stable dough properties, gluten gluten strength may be more important than the gluten content and protein. (6) water structure, polymerization degree and molecular weight of protein increased, intramolecular two disulfide cross-linking, increased alpha helix or p-turns, may be chemical structure basis to improve the physical properties of low water dough.

【学位授予单位】：中国农业科学院
【学位级别】：博士
【学位授予年份】：2015
【分类号】：TS213.2

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