Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Food Chem. 2013 Dec 15;141(4):4179-85. doi: 10.1016/j.foodchem.2013.07.017. Epub 2013 Jul 10.
The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.
面团暂态谷朊网络差异对面团烘烤过程中谷朊交联的影响尚未充分阐明。本研究通过改变面团搅拌时间和/或在配方中添加硬脂酰乳酸钠（SSL；基于面粉干物质的 1.0%），并研究了其对面团受热后谷朊聚合的后续影响。采用一级动力学拟合可提取蛋白在含十二烷基硫酸钠介质中的水平。与搅拌 2 分钟相比，搅拌 8 分钟时蛋白质的提取水平更低，谷朊聚合的程度和速率也更低。SSL 的存在使这种影响更加明显。目前的观察结果表明，这是由于在聚合物谷朊网络中添加的麦醇溶蛋白较少，以及 SSL 与谷朊蛋白相互作用所致。最后，烘烤过程中更高程度的谷朊聚合增加了烘焙产品的硬度。
