School of Agriculture and Food, University of Melbourne, Parkville 3010, Australia.
FBFD Pty Ltd, Sydney 2151, Australia.
Food Chem. 2020 Jun 30;316:126357. doi: 10.1016/j.foodchem.2020.126357. Epub 2020 Feb 4.
Molecular interactions in dough are poorly defined but affect final product usage. By monitoring changes in torque as dough is formed, we identified 80-85 °C as a gateway stage determining dough collapse during the mixing/heating process. We propose that this phenomenon is a diagnostic signature linked to integral features of dough complexes formed by some wheat varieties but not others. We found the dough at 80-85 °C was stabilized by increasing the starting bowl temperature (before a standard linear increase in temperature) of the mixing process and demonstrated the significance of specific macromolecular interactions that are formed early in the mixing process. Enzymes including papain, alpha-amylase, glucose oxidase and phytase stabilized dough structure to facilitate transition through the gateway temperatures between 80 and 85 °C. Our results show that if the dough initially formed a protein-starch complex that was too large, instability and collapse of the structure can occur later.
面团中的分子相互作用定义不明确，但会影响最终产品的用途。通过监测面团形成过程中扭矩的变化，我们确定 80-85°C 是一个关键阶段，决定了面团在混合/加热过程中的崩溃。我们提出，这种现象是一种与某些小麦品种形成的面团复合物的整体特征相关的诊断特征，但与其他品种无关。我们发现，通过提高混合过程的起始碗温（在标准线性升温之前）可以稳定 80-85°C 的面团，并且证明了在混合过程早期形成的特定大分子相互作用的重要性。包括木瓜蛋白酶、α-淀粉酶、葡萄糖氧化酶和植酸酶在内的酶稳定了面团结构，以促进在 80 到 85°C 之间的关键温度下的过渡。我们的结果表明，如果最初形成的面团蛋白质-淀粉复合物过大，结构的不稳定性和崩溃可能会在稍后发生。
