面粉十二烷基硫酸钠（SDS）可提取蛋白质含量作为饼干面粉质量指标。

Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.

机构信息

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

出版信息

J Agric Food Chem. 2010 Jan 13;58(1):353-60. doi: 10.1021/jf902879c.

DOI:10.1021/jf902879c

PMID:19924888

Abstract

Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.

摘要

实验室研磨的两种小麦品种的面粉分数的面粉特性与其饼干烘焙性能有关。与 cv. 梅尼尔小麦研磨相比，cv. 信天翁小麦研磨的面粉分数的损伤淀粉 (DS) 和阿拉伯木聚糖水平较低，十二烷基硫酸钠可提取蛋白 (SDSEP) 水平较高。在烘焙过程中，cv. 信天翁面粉面团的扩展速度比 cv. 梅尼尔更快，而凝固时间则更慢，因此导致饼干直径更大。DS 水平对 cv. 信天翁（R2=0.68）和 cv. 梅尼尔（R2=0.51）饼干烘焙过程中的扩展速度都有负面影响。SDSEP 水平也会影响饼干质量。使用经过热处理以降低其 SDSEP 水平的面粉，会导致凝固时间缩短（R2=0.90）。由此推断，较大的面筋聚合物大小限制了烘焙过程中面团的扩展时间，除了 DS 水平外，SDSEP 水平也是饼干面粉质量的一个指标。