糯麦粉及转谷氨酰胺酶(TGase)在冷冻糯性糕团中的应用

以糯米粉和含10%(以粉质量计)糯麦粉的糯米-糯麦组合粉为研究对象，在研究不同添加量(0、0.5%、1%，以粉质量计)转谷氨酰胺酶(TGase)对其糊化特性影响的基础上，探讨TGase对这2种不同体系制得的糯性糕团样品所产生的影响，并对含TGase的糕团样品的冻藏特性进行研究。结果表明：与糯米粉相比，添加10%糯麦粉会使得组合粉的峰值黏度、低谷黏度和最终黏度相对降低。而经TGase处理后，组合粉的峰值黏度和最终黏度分别增加了15.19%和15.23%。在糯米粉中混入糯麦粉可降低糯性糕团的硬度，延缓样品老化。而添加TGase，可明显降低糯米粉和糯米-糯麦组合粉制作的糕团的塌陷度。此外，在用糯麦-糯米组合粉制作的糯性糕团中添加1% TGase，可使冻藏6周的糯性糕团仍保持90%的表面完好率。因此，通过糯麦粉和TGase的应用可制得抗老化的、弹性大且冻藏稳定性好的糯性糕团产品。

Effect of Waxy Wheat Flour and Transglutaminase(TGase) on the Quality and Frozen Stability of Waxy Flour Dough

Waxy rice flour and composite flour consisting of 10% (m/m, based on the total weight of flour) waxy wheat flour
and 90% waxy rice flour were used in this study to investigate the effect of TGase (at levels of 0, 0.5% and 1%, m/m, based
on the total weight of flour) on the pasting properties of both systems. For waxy flour dough made from these two kinds
of flour, the quality improvement and frozen stability of the products after TGase treatment were also evaluated. Results
showed that the addition of 10% waxy wheat flour to waxy rice flour decreased the viscosity of paste, while after TGase
treatment, the peak viscosity and final viscosity of composite flour increased by 15.19% and 15.23%, respectively. The
mixture of waxy wheat flour with waxy rice flour could induce a decrease in the hardness of waxy flour dough and delayed
staling of the resulting product. TGase addition reduced the collapse degree to 0 and 0.01 cm for the waxy flour dough made
from waxy rice flour and composite flour, respectively. Waxy composite flour dough containing 10% waxy wheat flour and
1% TGase could keep a surface integrity up to 90% after storage at －18 ℃ for six weeks. In conclusion, waxy wheat flour
and TGase have the potential to improve the quality and frozen stability of waxy flour dough.