Carrillo-Navas H, Guadarrama-Lezama A Y, Vernon-Carter E J, García-Díaz S, Reyes I, Alvarez-Ramírez J
Facultad de Química, Universidad Autónoma del Estado de México, 50120 Toluca, Mexico ; Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico.
Facultad de Química, Universidad Autónoma del Estado de México, 50120 Toluca, Mexico.
J Food Sci Technol. 2016 Nov;53(11):3996-4006. doi: 10.1007/s13197-016-2399-1. Epub 2016 Dec 1.
This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.
这项研究考虑了具有类似水胶体特性的糊化小麦粉部分，通过改善保水性和流变特性来增强面团网络的强度。将糊化（90°C）的小麦粉部分以不同水平（5%、10%和20% w/w）添加到面团配方中。研究了糊化面粉（GF）部分对面团流变学和热性能的影响。添加GF导致面团粘弹性适度增加，并降低了冷冻和熔化焓。另一方面，添加GF对面包质地特性的影响不显著，这表明糊化部分起到了粘合剂的作用，增强了结构中水分的截留。扫描电子显微镜图像显示，使用GF制备的面包的面包屑微观结构（如气孔、多孔等）更加不均匀。热重分析获得的干燥动力学表明，随着GF的添加，水分扩散率降低，这表明面包具有致密的微观结构。
