Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
Samyang Group Food R&D Center, Samyang Genex Corporation, Incheon 22826, Republic of Korea.
Food Res Int. 2017 Sep;99(Pt 1):596-602. doi: 10.1016/j.foodres.2017.06.042. Epub 2017 Jun 20.
Even though the refrigerated dough industry is growing quickly due to the convenience and freshness of refrigerated dough over a prolonged storage period, dough syruping, which is a brownish liquid that leaches out from dough during the storage, is a quality-diminishing factor that needs to be resolved. The objectives of this study were to understand dough syruping and how it is related to structural changes in water-soluble arabinoxylan (WS-AX) and starch in wheat flours during refrigeration as well as to prevent syruping by applying exogenous cell wall polysaccharides. Dough syruping increased to 6.5, 6.9, and 17.2% in weak, strong, and jopoom wheat flours, respectively, after a 35-day storage period. The endoxylanase activity of jopoom wheat flour was substantially greater compared to other commercial flours, but the activity of this flour did not change over the whole cold storage period. The molecular size reduction of WS-AX was inversely related to the degree of dough syruping. The addition of β-glucan, carboxymethylcellulose, and xylan effectively reduced syrup formation in jopoom wheat flour dough.
尽管冷藏面团行业由于冷藏面团在长时间储存期间的便利性和新鲜度而迅速发展，但面团渗出物（一种从面团中渗出的棕色液体）是降低质量的因素，需要加以解决。本研究的目的是了解面团渗出物以及它与冷藏过程中小麦粉中水溶性阿拉伯木聚糖（WS-AX）和淀粉的结构变化之间的关系，并通过添加外源细胞壁多糖来防止渗出物。在 35 天的储存期后，弱筋、强筋和 Jopoom 小麦粉的面团渗出物分别增加到 6.5%、6.9%和 17.2%。与其他商业面粉相比，Jopoom 小麦粉的内切木聚糖酶活性显著更高，但在整个冷藏期间，这种面粉的活性没有变化。WS-AX 的分子量减小与面团渗出物的程度呈反比。添加β-葡聚糖、羧甲基纤维素和木聚糖可有效减少 Jopoom 小麦粉面团中渗出物的形成。
