食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 126 - 131

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033024

研究报告

面团发酵和面包焙烤过程中小麦淀粉理化和结构特性变化

  • 陈金凤 ,
  • 李敏 ,
  • 崔彦利 ,
  • 张盛贵
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃农业大学 理学院,甘肃 兰州,730070)
    3(省部共建干旱生境作物学国家重点实验室,甘肃 兰州,730070)
博士研究生,讲师(张盛贵教授为通信作者,E-mail:zhangshenggui@gsau.edu.cn)

收稿日期: 2022-07-19

  修回日期: 2022-09-08

  网络出版日期: 2023-08-30

基金资助

甘肃省科技计划-中央引导地方科技发展资金专项(ZCYD-2020-3)

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Changes in physicochemical and structural characteristics of wheat starch during dough fermentation and bread baking

  • CHEN Jinfeng ,
  • LI Min ,
  • CUI Yanli ,
  • ZHANG Shenggui
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    3(State Key Laboratory of AridLand Crop Science, Lanzhou 730070, China)

Received date: 2022-07-19

  Revised date: 2022-09-08

  Online published: 2023-08-30

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摘要

为探究面包加工发酵和焙烤过程中小麦淀粉理化和结构特性的变化,该研究选用甘肃省清水县兰天45高筋小麦粉加工面包,提取面团发酵和面包焙烤环节不同时段的小麦淀粉并对其理化和结构特性进行测定与表征。结果表明,面团发酵不同时段淀粉的颗粒形貌和结晶类型保持不变,淀粉分子的相对结晶度、有序度及双螺旋度分别从39.77%、1.19和1.14升高到47.85%、1.28和1.23。在面包焙烤环节的不同时段,随着焙烤时间的延长淀粉颗粒逐渐崩塌,颗粒之间相互黏连逐渐形成片状结构,淀粉平均体积径D[4,3]值由16.49 μm显著增大至22.63 μm,淀粉分子相对结晶度由47.85%降低到25.28%,淀粉的热稳定性升高。红外光谱表明发酵和焙烤过程均不改变淀粉分子的官能团。该研究表明小麦淀粉的理化和结构特性在面团发酵和面包焙烤的不同时段会发生显著变化,进而影响面包的最终品质。

关键词： 小麦淀粉; 面团发酵; 面包焙烤; 理化特性; 结构特性

本文引用格式

陈金凤 , 李敏 , 崔彦利 , 张盛贵 . 面团发酵和面包焙烤过程中小麦淀粉理化和结构特性变化[J]. 食品与发酵工业, 2023 , 49(14) : 126 -131 . DOI: 10.13995/j.cnki.11-1802/ts.033024

Abstract

In order to explore the changes in physicochemical and structural characteristics of wheat starch during the fermentation and baking of bread processing, the high gluten wheat flour Lantian 45 from Qingshui County, Gansu Province was used for bread making in this study. Wheat starch was extracted at different stages of dough fermentation and bread baking, and its physicochemical and structural characteristics were determined and characterized. The results showed that the particle morphology and crystal type of starch remained unchanged at different stages of dough fermentation. The relative crystallinity, degree of order, and double helicity of starch molecules increased from 39.77%, 1.19, 1.14 to 47.85%, 1.28, 1.23, respectively. During the different stages of bread baking, with the extension of baking time, the starch granules gradually collapsed, and the adhesion between the granules gradually formed a sheet structure. The average volume diameter D[4,3] value of starch increased significantly from 16.49 to 22.63 μm, the relative crystallinity of starch molecules decreased from 47.85% to 25.28%, and the thermal stability of starch increased. Fourier transform infrared spectroscopy showed that the functional groups of starch molecules were not changed during fermentation and baking. This study indicated that the physicochemical and structural characteristics of wheat starch changed significantly at different stages of dough fermentation and bread baking, which in turn affected the final quality of bread.

Key words： wheat starch; dough fermentation; bread baking; physicochemical characteristics; structural characteristics

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