双乙酰酒石酸单双甘油酯对全麦面团特性及全麦馒头品质影响

为了改善全麦中麸皮带来的不利影响,本文尝试向全麦粉中添加双乙酰酒石酸单双甘油酯(DATEM,0~1.0%)改变全麦面团特性同时改善全麦食品品质。利用混合实验仪(Mixolab)、质构仪、动态流变仪、扫描电镜、激光共聚焦等研究了DATEM对全麦面团的混合特性、流变特性、拉伸特性和微观结构及其对全麦馒头比容、质构特性的影响。结果发现,DATEM使得全麦面团形成时间、稳定时间与回生值均升高,峰值粘度降低。DATEM添加增加了面团拉伸强度,弹性模量(G")和黏性模量(G"),但降低了面团延伸性。全麦面团微观结构显示,添加DATEM后面团内部断裂减少,结构均匀连续,面筋结构得到明显改善。DATEM使得全麦馒头硬度显著降低(p<0.05),由1546.70 g(对照)降低到680.56 g(DATEM 1.0%),当添加量为0.4%时,全麦馒头的比容比对照增加了1.2倍。

Effects of Diacetyl Tartaric Acid Ester of Monoglycerides on the Properties of Whole Wheat Dough and the Quality of Whole Wheat Steamed Bread

In order to eliminate the negative effects of bran on whole wheat flour, Diacetyl tartaric acid ester of monoglycerides (DATEM) was added to modify the characteristics of whole wheat dough and improve the quality of whole wheat based foods. The effects of DATEM on the mixing characteristics, rheological properties, tensile properties and microstructure of whole wheat dough as well as on the quality of whole wheat steamed bread were investigated by means of Mixolab, texture analyzer, dynamic rheometer, scanning electron microscope and laser confocal. The results showed that the dough development time, stability time and retrogradation value of wheat dough increased, and the peak viscosity decreased. DATEM increased the tensile strength, modulus of elasticity (G") and modulus of viscosity (G"), but decreased the extensibility of dough. The microstructure of whole wheat dough showed that the internal fracture of dough reduced, and the more uniform and continuous microstructure were obtained, meaning the gluten structure was significantly improved. The hardness of whole wheat steamed bread decreased significantly (P < 0.05), from 1546.70 g (control) to 680.56 g (DATEM 1.0%). When DATEM was added at 0.4%, the specific volume of whole wheat steamed bread increased 1.2 times than the control.