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食品与发酵工业  2022, Vol. 48 Issue (15): 207-213    DOI: 10.13995/j.cnki.11-1802/ts.028703
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
碱性电解水对重庆小面面团理化特性的影响
李傲荣1, 邹勇2, 任元元3, 钟耕1*
1(西南大学 食品科学学院,重庆,400715)
2(重庆市粮油质量监督检验站,重庆,400040)
3(四川省食品发酵工业研究设计院有限公司,四川 成都,611130)
Effect of alkaline electrolyzed water on physicochemical properties of Chongqing dough
LI Aorong1, ZOU Yong2, REN Yuanyuan3, ZHONG Geng1*
1(College of Food Science, Southwest University, Chongqing 400715, China)
2(Chongqing Grain and Oil Quality Supervision and Inspection Station, Chongqing 400040, China)
3(Sichuan Food Fermentation Industry Research and Design Institute Co.Ltd., Chengdu 611130, China)
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摘要 该文以钾盐电解的碱性电解水替代食用碱,研究其对重庆小面淀粉糊化特性、面团热机械学特性、流变学特性、蛋白质结构变化的影响,并与纯水及传统食用碱制面比较分析。结果表明,碱性电解水和制面团提升了面团稳定性,降低了蛋白质弱化度,淀粉结构排列更有序,晶体热稳定性提升;面团模量上升,损耗因子下降,面团黏弹性得到改善,面筋网络加强;面团蛋白质组分发生变化,碱性电解水面团麦醇溶蛋白与麦谷蛋白比接近1.0,麦谷蛋白大聚体含量上升,面筋网络黏弹性提升;面团二硫键含量增加,蛋白质二级有序结构上升,面筋网络更加稳定且面团弹性提高。该文研究了碱性电解水对重庆小面专用面粉及面团理化特性的影响,既为面团品质改良剂提供了新的选择性,也对后续小面加工及其蒸煮食用品质评价提供理论参考。
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李傲荣
邹勇
任元元
钟耕
关键词:  碱性电解水  面团理化特性  新型碱性添加剂    
Abstract: Using potassium salts as electrolytes, the effects of alkaline electrolyzed water on the starch gelatinization properties, the thermal mechanical properties, the rheological properties and the protein structural changes of Chongqing dough with that of traditional edible alkali aqueous solution were compared in this paper. The results showed that alkaline electrolyzed water made a lower degree of protein weakening, a more orderly starch structure and an enhanced crystal thermal stability which improved the stability of dough. The results of rheology test showed that the viscoelasticity of dough was improved and the gluten network was strengthened by alkaline electrolyzed water. The protein composition of dough was also changed by alkaline electrolyzed water. The ratio of gliadin to glutenin was close to 1.0 in the dough prepared by alkaline electrolyzed water. Moreover, the content of glutenin macropolymer and the viscoelasticity of the gluten network were increased. In addition, with the increase of disulfide bond content, the secondary order structure of protein increased, the gluten network became more stable and the dough elasticity enhanced. This paper studied the effect of alkaline electrolyzed water on the physical and chemical properties of Chongqing flour and dough, which not only provided a new selectivity for dough quality improvement, but also provided guidance for the subsequent noodle production and cooking food quality evaluation.
Key words:  alkaline electrolyzed water    physical and chemical properties of dough    new alkaline additive
收稿日期:  2021-07-19      修回日期:  2021-08-23           出版日期:  2022-08-15      发布日期:  2022-09-02      期的出版日期:  2022-08-15
基金资助: 重庆市发展与改革委员会优质粮食工程项目(1812001721);四川省科技计划重点研发项目(2020YFN0148)
作者简介:  第一作者:硕士研究生(钟耕教授为通信作者,E-mail:zhongdg@126.com)
引用本文:    
李傲荣,邹勇,任元元,等. 碱性电解水对重庆小面面团理化特性的影响[J]. 食品与发酵工业, 2022, 48(15): 207-213.
LI Aorong,ZOU Yong,REN Yuanyuan,et al. Effect of alkaline electrolyzed water on physicochemical properties of Chongqing dough[J]. Food and Fermentation Industries, 2022, 48(15): 207-213.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.028703  或          http://sf1970.cnif.cn/CN/Y2022/V48/I15/207
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