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阿魏酸对全麦面团热机械特性及全麦馒头质构品质的改善作用OA北大核心CSTPCD

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread

中文摘要英文摘要

研究阿魏酸(feuric acid,FA)对全麦面团结构和热机械特性影响,探讨添加FA对全麦馒头的质构特性和气孔分布影响规律.通过将不同比例(0.5%、1.0%、1.5%)FA添加到全麦面粉中制成面团,并利用Mixolab混合试验仪测定FA对全麦面团中面筋蛋白的弱化程度、淀粉的糊化特性以及酶降解速率等特性.同时,通过扫描电子显微镜分析面团的微观结构,并通过研究全麦馒头的质构特性和气孔分布等指标评估全麦馒头的品质变化情况.结果表明,与对照组相比,添加FA显著缩短了全麦面团的形成时间与稳定时间(P<0.05),其中,0.5%FA全麦面团的形成时间和稳定时间较对照组分别缩短21.02%和42.41%,添加FA能够促进面筋蛋白连续、均匀网状结构的形成,显著提高全麦面团的持水能力,有效减缓贮藏期间全麦馒头芯中的水分损失,使全麦馒头比容提高20.26%,从而显著改善全麦馒头微观结构以及弹性、内聚性等质构特性.然而,高添加量的FA(1.0%~1.5%)会导致面筋网络结构的断裂,对全麦面团流变特性和质构品质产生负面影响.该研究为解决传统全麦馒头口感粗糙、质地干硬等关键问题提出了新的解决方案,并为改善全麦面团流变特性与全麦馒头的质构品质提供理论依据.

This study investigated the effects of adding ferulic acid(FA)on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.The weakening degree of gluten proteins,starch gelatinization properties and whole wheat doughs incorporated with different proportions(0.5%,1.0%and 1.5%)of FA were measured using a Mixolab apparatus.The microstructure was examined through scanning electron microscope(SEM).The quality changes of steamed whole wheat bread were evaluated by analyzing its textural properties and pore distribution.The results showed that compared with the control group,the addition of FA significantly shortened dough development time and stability time(P<0.05),which were shortened by 21.02%and 42.41%upon the addition of 0.5%FA,respectively.The addition of 0.5%FA also promoted gluten proteins to form a continuous and uniform network structure,enhanced the water-holding capacity of whole wheat dough,effectively slowed down water loss from the core of steam whole wheat bread,and increased the specific volume of steamed whole wheat bread by 20.26%,thereby markedly improving the texture quality of steamed whole wheat bread in terms of microstructure,elasticity and cohesiveness.However,higher concentrations of FA(1.0%-1.5%)could lead to rupture of the gluten network structure,which negatively affected the rheological properties and texture quality of whole wheat dough.The results of this study will provide a new solution to the key problems of traditional steamed whole wheat bread such as rough taste and hard texture and provide the theoretical basis for improving the rheological properties of whole wheat dough and the texture quality of steamed whole wheat bread.

苏安祥;杨琴;李文;裴斐;马高兴;马宁;胡秋辉

南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏省食用菌保鲜与深加工工程研究中心,江苏 南京 210023

轻工业

阿魏酸全麦面团热机械特性馒头质构特性

ferulic acidwhole wheat doughthermo-mechanical characteristicssteamed breadtexture properties

《食品科学》 2024 (005)

24-30 / 7

江苏省重点研发计划(现代农业)项目(BE2023357);江苏高校优势学科建设工程资助项目(PAPD)

10.7506/spkx1002-6630-20231201-006

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