谷朊粉对糙米粉面团性质影响研究

研究了谷朊粉添加量对糙米粉面团性质的影响,主要包括粉质特性、热机械性质、流变学性质、微观结构等。结果表明:随着谷朊粉添加量增大,面团的吸水率、形成时间、稳定时间、淀粉衰减值和回生程度均在逐渐增长,蛋白弱化度在逐渐降低。糙米粉面团的弹性模量和粘性模量均在增大,且弹性模量大于粘性模量。扫描电镜结果显示:随着谷朊粉添加量增大,面团的网络结构越来越明显,淀粉颗粒镶嵌在蛋白形成的网络结构中,增加了面团的弹性及变形的阻力。

Effect of gluten on the dough properties of brown rice flour

The effect of gluten content on the properties of dough prepared from indica brown rice flour was studied, such as flour properties determined by farinograph, thermo-mechanical properties, rheological properties, microstructure, and so on. The results showed that the water absorption, the formation time, the stability time, starch attenuation value and setback of the dough increased gradually along with the increase of gluten content, while the protein softening degree decreased gradually; in addition, both the elasticity modulus and viscosity modulus of the dough increased with the increase of gluten content, and the elastic modulus was higher than the viscous modulus. Scanning electron microscopy analysis showed that gluten network structure was more and more obvious, and the starch particles were embedded in the continuous protein structure, thus the flexibility and the deformation resistance of dough increased with the increase of gluten content.