Mironeasa Silvia, Codină Georgiana Gabriela
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Foods. 2019 Nov 30;8(12):626. doi: 10.3390/foods8120626.
The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus and loss modulus increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products.
通过Mixolab仪器、动态流变学和落射荧光显微镜（EFLM）等流变学方法，研究了用小麦粉和不同含量番茄籽粉（TSF）制备的面团样品的流变学和微观结构方面。Mixolab结果表明，用TSF替代小麦粉会增加面团在初始加热-冷却循环期间的形成时间、稳定性和粘度，并降低α淀粉酶活性。动态流变学数据显示，储能模量和损耗模量随TSF添加量的增加而增加。样品的蠕变-回复试验表明，在小麦粉中加入TSF的所有样品，在去除应力后，面团的弹性回复率都很高。使用EFLM观察，所有样品看起来都是均匀的，呈现出致密的面团基质结构。Mixolab在混合过程中测量的参数与动态流变学数据一致，并与EFLM结构图像相符。这些结果对烘焙产品生产商很有用，有助于开发可加入番茄籽粉的新产品，特别是对于适合制作面包且湿面筋含量高的优质小麦粉。添加TSF可能会对面团体系产生强化作用，并提高烘焙产品的营养价值。
