陕西科技大学学报（自然科学版）2006，Vol.24Issue(2)：34-37,4.
小麦面筋蛋白组成和面团流变学性质的关系
THE CORRELATION BETWEEN GLUTEN PROTEIN COMPOSITION AND RHEOLOGICAL PROPERTIES OF WHEAT DOUGH
摘要
Abstract
This research investigated the relationship of mixing time and rheological properties on three different wheat flour systems: bread-flour, multiple wheat flour and cake flour selected according to their baking performance. The results showed the dough of strong and moderately strong wheat cultivars required a longer mixing time (4～5 min) than weak cultivars (2～3 min). Doughs from strong cultivars exhibited higher storage modulus (G') and lower tanδ values at all frequencies compared to moderately strong and weak cultivars in small strain rheological measurements. The relaxation behaviour was measured for gluten and its subtractions, i.e. gliadin, soluble glutenin and gel protein's relaxation properties. The result showed gel protein and glutenin had higher (G') storage modulus and longer relaxation time compared with that of gliadin, which indicated gel and glutenin having larger molecular weight (MW) than that of gliadin.关键词
面筋蛋白/面团/流变学性质Key words
gluten protein composition/rheological properties/wheat dough分类
轻工纺织引用本文复制引用
刘国琴,李琳,陈洁,陆启玉,李伟丽..小麦面筋蛋白组成和面团流变学性质的关系[J].陕西科技大学学报（自然科学版）,2006,24(2):34-37,4.基金项目
国家自然科学基金重点项目(204360200) （204360200）
