摘要
为证明阿拉伯木聚糖凝胶与小麦面筋蛋白之间的竞争性吸水和水分迁移现象是导致全麦面包烘焙品质差的主要机理原因,本研究通过核磁共振及成像技术,分别对不同粒径全麦粉的面团和不同麸皮添加量的小麦粉面团体系进行T2弛豫时间测定;对不同粒径的全麦面包切片进行图像分析并计算孔隙度.对T2弛豫时间测定结果分析表明:随着全麦粉粒径的减小,面团体系中的部分水分从小麦面筋蛋白迁移至阿拉伯木聚糖凝胶组分中,抑制了小麦面筋蛋白网状结构的吸水形成;当全麦粉颗粒粒度为96.99μm时,全麦面包气孔的孔隙度和均匀程度最佳,且面包芯质地细腻,烘焙品质较好.
To illuminate the key reasons of water migration and competitive water absorption between arabinoxylans gels and gluten network matrix leading to poor quality of baking whole wheat bread,water distribution and migration of whole wheat dough with different particle size and adding amount of wheat bran were determined by nuclear magnetic resonance（NMR） techniques.The porosity of whole wheat bread with different particle size was analyzed by magnetic resonance imaging（MRI）.The results of T2 relaxation time show that with the decreasing of whole wheat flour particle size,part of the water migrats from gluten network to AX gels in dough system.The water absorption by AX gels inhibites the formation of the gluten network.The whole wheat bread with particle size of 96.99 μm has optimal porosity with even gas-cell distribution and good baking quality.
出处
《江苏大学学报（自然科学版）》
EI
CAS
北大核心
2012年第6期654-658,共5页
Journal of Jiangsu University：Natural Science Edition
基金
国家自然科学基金资助项目(60072016)
