变性淀粉及谷朊粉对面团特性的影响研究

研究淀粉及变性淀粉、谷朊粉对面团特性的影响。结果显示：在面粉中，按4％的比例添加马铃薯变性淀粉，对面团的稳定时间、弱化度及抗张强度等均有显著的影响（P〈0．01）；添加6％木薯变性淀粉，面团抗张力增加26、6％；添加3％的谷朊粉，面团形成时间及稳定时间均有较大增加。木薯原淀粉及其变性淀粉等对面团的特性影响不大。     

INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT FLOUR DOUGH

The influence of the properties of the starch granule surface on the rheological behaviour of wheat flour doughs was studied in dynamic oscillation measurements (frequency sweep and strain sweep) and in stress relaxation measurements. A flour with a high protein content (15%) was diluted with wheat starch to obtain a protein content of 10%. The granule surface of the substituted starch was modified in three different ways: by heat treatment, by adsorption of a wheat protein fraction and by adsorption of lecithin to the granule surface. The effects of these modified starches were compared with the results obtained for nonmodified starch and protein or lecithin (in liposomes) added to the flour. Owing to the low concentration of the added protein and lecithin, no effect was observed when they were added to the bulk of flour. However, as a starch-surface modification the same components influenced the rheological parameters studied. Also the heattreated starch had an effect on the rheological behaviour. The study established the importance of the properties of the starch-granule surface in wheat flour dough.     

百合化学成分及其淀粉粒结构与一般特性

对百合基本成分、淀粉粒的表面与晶体结构以及其淀粉的一般特性进行了系统研究，结果显示：百合含有丰富的淀粉、蛋白质与果胶，脂肪含量低；百合淀粉粒具有多种形态，粒径范围宽（10μm-105μm），平均粒径为35μm。百合淀粉粒具有典型的晶体结构特征，晶型为B-型；百合淀粉溶解度和膨润力较马铃薯淀粉与玉米淀粉大；百合淀粉的抗冻稳定性较马铃薯淀粉与玉米淀粉差。     

干法制备高交联小麦淀粉磷酸酯的工艺优化

以三聚磷酸钠为磷酸化试剂，在干法反应条件下对小麦原淀粉进行磷酸酯化反应（玉米淀粉作对照），测定制得的样品的交联度，并进行正交实验和方差分析，最终得到干法制备具有较高交联度的磷酸化淀粉的最佳实验条件。     

OPTIMIZATION OF MANUFACTURE OF ALMOND PASTE COOKIES USING RESPONSE SURFACE METHODOLOGY

The response surface methodology (RSM) was used in the optimization of a modified recipe of almond paste cookies to pinpoint the best combination of the most important factors, in order to obtain an enhanced product with quality characteristics similar to the typical one. In this modified recipe, bamboo fiber and fructose were added as humectant and anticrystallizing agents to extend the shelf life of the cookies. Five quantitative controllable factors were selected for the experimental design: weight of bamboo fiber, fructose/saccharose ratio (F/S) and weight of egg white as ingredients, and baking time and temperature as process parameters. To assess the product quality, texture, moisture content and color were considered as dependent variables. The three second-order polynomial models obtained by RSM and the subsequent optimization step indicated that a formulation with 28.95 g of fiber, 252.5 g of egg white, an F/S equal to 0.1, baking time and temperature of 21.5 min and 185.5C, respectively, represents the best recipe to manufacture a new product with quality attributes very similar to the typical one and, in addition, with an extended shelf life.

PRACTICAL APPLICATIONS

The importance of this work arises from the possibility to obtain new formulations by the enhancement of original recipes of products with a very limited shelf life using a statistical and designed approach. The achieved results led to a higher quality of these products over time, without changing the most important characteristics related to consumer acceptance.     

小麦淀粉与谷朊粉生产

指出了小麦淀粉与谷朊粉生产的重要性；简要叙述了小麦淀粉与谷朊粉生产的历史、典型工艺及最新动态。着重介绍了韦斯伐里亚公司的三相卧螺工艺，并对新旧工艺进行对比，指出了小麦淀粉与谷朊粉生产中的关键问题，并进行了探讨。     

耐盐性糯小麦淀粉树脂的合成与结构分析

以糯小麦淀粉为原料,丙烯酸、丙烯酰胺、丙烯酸甲酯为单体,过硫酸铵为引发剂,N,N’-亚甲基双丙烯酰胺为交联剂,采用接枝共聚法制备耐盐性高吸水性树脂.研究了在氮气保护的情况下,丙烯酸中和度、丙烯酰胺用量、丙烯酸甲酯用量、反应温度,引发剂用量和交联剂用量对高吸水性树脂吸盐水性能的影响.得到的较优工艺条件为:丙烯酸中和度/pH5.8,丙烯酰胺14g,丙烯酸甲酯1mL,反应温度75℃,引发剂4％过硫酸铵溶液5mL,交联剂2％N,N’-亚甲基双丙烯酰胺溶液0.5mL.此条件下制备的高吸水性树脂吸盐水倍率达到62.1g·g-1.     

蜡质马铃薯淀粉的性质及应用

蜡质马铃薯淀粉具有比普通马铃薯和蜡质玉米淀粉更为优良特性。具有糊化温度低、膨胀容易,糊化时吸水、保水力大,糊液的粘度很高、透明度非常好,平均粒径大、粒径大小分布范围广等独特性质,蜡质马铃薯淀粉在食品工业具有广泛应用前景。     

红薯微孔淀粉的制备及性质研究

以红薯淀粉为原料，探讨α-淀粉酶用量、反应温度、反应pH值和反应时间等因素对其微孔化反应的影响，并对微孔淀粉的吸水率、吸油率和X射线衍射以及扫描电子显微镜结构表征进行了研究。     

小麦淀粉磷酸酯取代度的测定

本实验采用总磷减去游离磷的方法求出结合磷,并对总磷及游离磷的测定条件进行摸索,从而得出一个新的方法,可以简捷快速、可靠的测定淀粉磷酸酯的取代度,为指导实验室研究工作及保证生产中产品质量稳定提供依据。     

小麦淀粉研究概况

根据国内外研究资料介绍了关于小麦淀粉的分离提取工艺、研究分析方法、颗粒结构及组成、小麦淀粉的遗传及其与小麦品质关系等方面的研究概况。     

交联氧化复合变性甘薯淀粉在粉丝生产中的应用

本文讨论了用氧化剂处理甘薯淀粉,使其增白。在轻度氧化处理的基础上进一步用交联剂处理,提高淀粉凝胶的强度,即抗剪切、抗水、热能力。交联氧化复合变性甘薯淀粉与蚕豆淀粉配合使用制成的粉丝,与全蚕豆粉丝相比,品质没有显著差异。生产过程简单,易于控制。     

淀粉基脂肪模拟物的性质及代脂研究

以玉米淀粉为原料，在不同条件下对其进行酸水解制取脂肪模拟物。并对得到的不同DE值（糖液中的还原糖含量占干物质百分率）的玉米淀粉基脂肪模拟物进行性质研究。扫描电镜观察结果表明，样品具有2μm-6μm的粒径；x-粉末衍射图表明，样品保留了A型特征峰。以其中一种脂肪模拟物为代表，作为脂肪替代品加到奶油中进行代脂研究，结果表明所制得的玉米淀粉水解产物可作为脂肪模拟物用于奶油中。     

SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR

ABSTRACT

The quality of muffins made with different amounts (0, 15, 30, 45 and 60%) of waxy whole wheat flour (WWWF) blended with conventional whole wheat flour were characterized. High amounts of WWWF blends produced darker but acceptable crust color. WWWF formulations had a softer crumb on day 0 and day 4, but greater firmness after 16 days storage. Samples did not differ in springiness on day 0, but a slight decrease occurred in all samples, and WWWF samples were slightly less springy after 16 days. Proton (¹H) NMR showed two distinct relaxation times, indicative of water migration from the crumb of the muffin to the crust. Sensory evaluation showed high overall likability, except for muffins made with 60% WWWF. The 60% muffins had lower volume than all other formulations. Results show that 15–30% WWWF produces a softer, moister muffin, but this advantage is lost after 8–16 days storage.

PRACTICAL APPLICATIONS

This study shows that 15–30% waxy whole wheat flour blended with conventional whole wheat flour produces softer and moisture whole wheat muffins, with good consumer acceptability. Muffins with WWWF remained softer for 4–8 days, but were firmer than control after 16 days storage. Waxy whole wheat flour also adds additional fiber, so its inclusion in blends with conventional whole wheat may help in the development of higher fiber products with a softer and moister crumb.