Le Trinh Ngoc Dang, Matsumoto Akane, Kawai Kiyoshi
1 Graduate School of Integrated Sciences for Life, Hiroshima University.
J Appl Glycosci (1999). 2021 Nov 20;68(4):69-76. doi: 10.5458/jag.jag.JAG-2021_0007. eCollection 2021.
Wheat flour-based batter containing 0 to 20 % trehalose was deep-fried, dried and held in various water activity ( ) conditions. The effects of trehalose content and on oil content, water sorption, isothermal mechanical relaxation, and fracture properties were investigated. For comparison, the fracture properties of freeze-dried porous waxy corn starch solids were also investigated. The 10 % trehalose sample had the lowest oil content, water content, and . A force-reduction value (∆) of the samples was evaluated as a typical mechanical relaxation parameter. ∆ gradually increased with increasing and sharply increased above a specific presumed to be associated with the glass to rubber transition. Compared to ∆ values among the glassy samples, 10 and 20 % trehalose samples had higher ∆ values (were more rigid) than 0 and 5 % trehalose samples. From the fracture measurements of the glassy samples, the first fracture force increased linearly and the number of fracture peaks decreased linearly with increasing . At each , 10 % trehalose had the lowest first fracture force and the highest the number of fracture peaks. Freeze-dried porous waxy corn starch solids showed similar fracture properties to deep-fried samples. These findings suggest that around 10 % trehalose content is optimal for producing deep-fried foods with a brittle texture.
将含有0%至20%海藻糖的小麦粉面糊进行油炸、干燥，并置于不同的水分活度条件下。研究了海藻糖含量和水分活度对油脂含量、吸水性、等温机械松弛和断裂性能的影响。为作比较，还研究了冻干多孔糯玉米淀粉固体的断裂性能。含10%海藻糖的样品具有最低的油脂含量、水分含量和水分活度。将样品的力降低值（∆）作为典型的机械松弛参数进行评估。∆随着水分活度的增加而逐渐增大，并且在假定与玻璃态到橡胶态转变相关的特定水分活度以上急剧增大。与玻璃态样品中的∆值相比，含10%和20%海藻糖的样品比含0%和5%海藻糖的样品具有更高的∆值（更坚硬）。从玻璃态样品的断裂测量结果来看，随着水分活度的增加，首次断裂力呈线性增加，断裂峰的数量呈线性减少。在每个水分活度下，含10%海藻糖的样品具有最低的首次断裂力和最高的断裂峰数量。冻干多孔糯玉米淀粉固体表现出与油炸样品相似的断裂性能。这些发现表明，约10%的海藻糖含量对于生产具有脆性质地的油炸食品是最佳的。
