发芽糯玉米粉对面包面团结构和特性的影响

本文研究了添加0%、10%、20%和30%（发芽糯玉米粉的含量）的发芽糯玉米粉到面包面粉中后，面团的淀粉颗粒结构、流变性、老化性和持水性的变化。结果表明：面团的结构和性质与添加发芽糯玉米粉的量有关，发芽糯玉米粉的添加引起面团结构的明显变化。其中B型淀粉含量增加，A型淀粉表面的凹陷越来越多。流变性和老化性变化在20%以上添加量时变化最明显，面团持水力、面团形成时间、稳定性和粉质指数随着发芽糯玉米粉的添加量的增加而降低，软化度和公差指数呈上升趋势。延伸度、拉伸阻力和能量值是呈总体下降趋势。老化性显著高于小麦面团，持水能力要比全部小麦粉的低。这些研究表明发芽糯玉米粉添加比例能够显著影响面团的结构和特性。

Effects of Texture and Properties on Bread Dough with Addition of Germinated Glutinous Corn Flour

In this research, the effects of texture and properties on bread dough with addition of different amount(0%, 10%, 20%, or 30% w/w) of germination glutinous corn flour(GGCF) were observed. The morphology of the dough was investigated using scanning electron microscopy (SEM) and the rheological properties were determined using farinograph and extensograph techniques. Other properties such as retrogradation activity and water holding capacity were also examined. The dough structure and properties were inversely related to the GGC flour content. As the amount of GGC flour was increased, the starch granules were smaller and the gluten protein forming the continuous phase was composed of thick filaments of low interfacial area. The rate of water absorption, development time, stability, and farinogragh were decreased and softening degree and tolerance index were increased. Extensograph characteristics of the wheat flour-GGC blends showed decrease in area, extensibility, resistance and max resistance with increase in the level of GGC at the same heat preservation time.The retrogradation enthalpy was significantly higher than the wheat dough (P < 0.05), and the water binding capacity (WBC) was lower than the wheat dough (P < 0.05). The results indicated the proportion of GGC had significant effects on dough texture and rheological properties.