Aghagholizadeh Roya, Kadivar Mahdi, Nazari Mohammad, Ahmadi Hassan, Azizi Mohammad Hossein
1Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, 84156 Iran.
2Department of Chemistry, York University, Toronto, ON M3J 1P3 Canada.
J Food Sci Technol. 2019 Feb;56(2):775-782. doi: 10.1007/s13197-018-3537-8. Epub 2018 Dec 11.
Variations in levels and properties of flour constituents have an impact on the quality of its end products and a given application. While the solvent retention capacity test has been used to assess flour quality of pan breads and cookies, to date, this test for determination the suitability of flour for flat breads, where extensibility is the most desirable, has not been evaluated. In this study, three bread wheat cultivars were investigated for their major polymeric constituents, the number of disulfide bonds and SRC test values. The attained results revealed that in the gluten network, WRC and SuRC were affected by the gliadin, whereas SCRC and LaRC by gluten as a whole and glutenin content. These observed relationships are respectively owed to the solubility of gliadin in alcoholic solutions, and the solubility of glutenin in either acid or basic solutions. Also, consumers acceptability of flat-bread was observed at higher ratio of arabinose/xylose, which related to structural characteristics of arabinoxylan.
面粉成分的含量和性质变化会影响其最终产品的质量以及特定的应用。虽然溶剂保留能力测试已被用于评估面包和曲奇的面粉质量，但迄今为止，对于最需要延展性的扁平面包而言，用于确定面粉适用性的该测试尚未得到评估。在本研究中，对三个面包小麦品种的主要聚合物成分、二硫键数量和SRC测试值进行了研究。所得结果表明，在面筋网络中，醇溶蛋白影响水保留能力（WRC）和蔗糖保留能力（SuRC），而总面筋和谷蛋白含量影响碳酸钠保留能力（SCRC）和乳酸保留能力（LaRC）。这些观察到的关系分别归因于醇溶蛋白在酒精溶液中的溶解性以及谷蛋白在酸性或碱性溶液中的溶解性。此外，在阿拉伯糖/木糖比例较高时观察到扁平面包具有较高的消费者接受度，这与阿拉伯木聚糖的结构特征有关。
