食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 174 - 180

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044937

研究报告

磁场辅助醒发对荞麦面团发酵品质的影响

  • 邢红业 ,
  • 李敏 ,
  • 张莹莹 ,
  • 朱莹莹 ,
  • 张华 ,
  • 张艳艳
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  • 1(郑州轻工业大学 食品与生物工程学院,河南 郑州,450001)
    2(面制食品国家地方联合工程研究中心(河南),河南 郑州,450001)
    3(冷链食品加工与安全控制教育部重点实验室,河南 郑州,450001)
第一作者:硕士研究生(张艳艳副教授为通信作者,E-mail:zhangyanyan@zzuli.edu.cn)

收稿日期: 2025-10-25

  修回日期: 2026-01-10

  网络出版日期: 2026-09-21

基金资助

河南省重点研发项目(231111113200);河南省科技研发计划联合基金项目(242103810090)

收起

Effect of magnetic field assisted proofing on the fermentation quality of buckwheat dough

  • XING Hongye ,
  • LI Min ,
  • ZHANG Yingying ,
  • ZHU Yingying ,
  • ZHANG Hua ,
  • ZHANG Yanyan
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  • 1(College of Food and Bioengineering Department, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(National & Local United Engineering Laboratory of Wheat flour food, Zhengzhou 450001, China)
    3(Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China)

Received date: 2025-10-25

  Revised date: 2026-01-10

  Online published: 2026-09-21

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摘要

为了改善荞麦面团的发酵特性,该文利用低场核磁、傅里叶变换红外光谱与质构分析等技术研究了磁场辅助发酵对荞麦面团水分迁移、蛋白分子结构及馒头品质等方面的影响。结果表明:面团发酵体积随磁场强度增大而增大,但过大的磁场强度会导致面团体积下降,磁场强度为1 mT时对面团的发酵能力和流变特性的影响最为显著,此时发酵体积增大了21.1%,面团中自由水含量下降,结合水含量上升;当磁场强度为1 mT时荞麦面团中蛋白的α-螺旋相对含量最高,为36.5%,超过此强度后,其含量下降,而无规卷曲结构则随之增加,为23.5%;馒头的比容由1.6 mL/g增大至1.9 mL/g,比对照组相比增加了18.7%。荞麦馒头的硬度下降46.4%、黏性降低42.3%;咀嚼性降低30.5%。综合以上内容,合适的磁场处理能够优化荞麦面团的水分分布均匀程度,同时改变蛋白质分子结构,进而增强蛋白网络的稳定性、加快水分迁移速度,最终增强荞麦面团的发酵能力,并且改善了荞麦馒头的比容和质构特性。

关键词： 静磁场; 发酵面团; 蛋白结构; 水分分布

本文引用格式

邢红业 , 李敏 , 张莹莹 , 朱莹莹 , 张华 , 张艳艳 . 磁场辅助醒发对荞麦面团发酵品质的影响[J]. 食品与发酵工业, 2026 , 52(17) : 174 -180 . DOI: 10.13995/j.cnki.11-1802/ts.044937

Abstract

To enhance the fermentation performance of buckwheat dough, this study systematically investigated the impacts of magnetic field-assisted fermentation on water migration and protein molecular structure in buckwheat dough by employing low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy, and texture profile analysis.The results demonstrated that with increasing magnetic field strength, the fermentation volume of the dough first increased;however, when the strength exceeded a certain threshold, further increases led to a reduction.Among all tested intensities, 1 mT exhibited the most pronounced effects on the fermentation capacity and rheological properties of buckwheat dough.At this intensity, the fermentation volume of buckwheat dough increased by 21.1%, concurrent with a decrease in free water content and an increase in bound water content.Simultaneously, the α-helix content of the dough protein attained a maximum of 36.5%.When the intensity exceeded this value, the α-helix content decreased, whereas the random coil content increased to 23.5%.The specific volume of the resulting buckwheat steamed bread ranged from 1.6 to 1.9 mL/g, representing an 18.7% increase compared to the control group.Additionally, the hardness of buckwheat steamed bread decreased by 46.4%, 42.3%, and 30.5%, respectively.In conclusion, appropriate magnetic field treatment optimizes the uniformity of water distribution in buckwheat dough, regulates the protein molecular structure, strengthens the stability of the protein network, and facilitates water migration-ultimately enhancing the fermentation capacity of buckwheat dough as well as the specific volume and textural properties of buckwheat steamed bread.

Key words： magnetic field; dough fermentation; protein structure; moisture distribution

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