摘要
本实验以8种不同蛋白质量分数小麦面粉为研究对象,通过测定其理化特性、糊化特性、混合特性、流变特性及3D打印特性,研究小麦面粉不同品质特性与3D打印特性的关系。结果显示,蛋白质量分数对小麦面粉的3D打印特性有显著影响,蛋白质量分数在9%~10%时(ZY原味小麦粉、BN 4199小麦粉和XL中式面点粉)打印效果较好,制品整体形状规则、表面平整、纹路清晰,与模型的符合程度较高。面团的损耗模量(G″)影响其挤出行为,而储能模量(G′)影响其支撑三维结构的能力,ZY原味小麦粉面团的损耗角正切值(tanδ)较大,有利于面团挤出成型;XL中式面点粉G′较大,有利于面团打印后保持自身的形状。在选用的8种小麦面粉中,XL中式面点粉的蛋白质量分数为9.33%,与设计的30 mm×30 mm×10 mm模型相比,其打印体积误差仅为0.26%。打印制品蒸制熟化后在X轴和Y轴方向上长度略有增加,但Z轴方向上长度略有减小,且发生一定程度的褐变。综上,小麦面粉作为3D打印材料是可行的,这有利于拓展3D打印技术在食品领域的应用。
In this work,the physicochemical,gelatinization,mixing and rheological properties of eight wheat flours with different protein contents were determined and their relationship with 3D printing properties was studied.The results showed that the protein content had a significant influence on the 3D printing characteristics of wheat flour.Wheat flours with protein contents between 9%and 10%(original wheat flour ZY,wheat flour BN 4199 and Chinese pastry flour XL)had better 3D printing performance,and the resultant products had a regular shape,a smooth surface,and clear lines,which was in good agreement with the model.The loss modulus(G″)of dough affected its extrusion behavior,while the storage modulus(G′)affected the ability to support the three-dimensional structure of dough.The tangent of loss angle(tanδ)of dough produced from original wheat flour ZY was larger than that of dough produced from the other wheat flours,which was beneficial for extrusion molding.The G′of Chinese pastry flour XL was greater than that of the other wheat flours,which was beneficial for maintaining the shape of the printed dough.The printing volume of Chinese pastry flour XL,with a protein content of 9.33%,showed an error of only 0.26%compared with the designed model(30 mm×30 mm×10 mm).After steaming,the length of the x-axis and y-axis of the printed product slightly increased while the z-axis slightly decreased.In addition,browning occurred.In summary,we concluded that wheat flour is suitable for use as a 3D printing material,which will be conducive to expanding the application of 3D printing technology in the food field.
作者
周浩宇
张鹏辉
卢森
聂远洋
李波
ZHOU Haoyu;ZHANG Penghui;LU Sen;NIE Yuanyang;LI Bo(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control,Xinxiang 453003,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第15期61-68,共8页
Food Science
基金
河南省科技攻关项目(212102110347,202102110135)。
关键词
小麦面粉
蛋白质量分数
3D打印
流变特性
打印特性
wheat flour
protein content
three dimensional printing
rheological properties
printing properties
