School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.
Int J Biol Macromol. 2022 Jul 1;212:517-526. doi: 10.1016/j.ijbiomac.2022.05.144. Epub 2022 May 25.
The effects of starch and gluten on the physicochemical properties of frozen dough were studied using reconstituted flour. The profiles of frozen dough were studied by Mixolab, rheometer, scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Results revealed that starch, rather than gluten, played a decisive role in mixing properties. The breakdown and aggregation of the gluten network structure as well as the formation of β-turns and β-sheets in the frozen dough would be aggravated by the freezing of wheat starch. Smaller wheat starch granules (B-Type granules) affected the secondary structure of gluten network more than larger granules (A-Type granules), resulting in greater rheological property changes. The viscoelastic properties and freezable water content of frozen dough were more influenced by the freezing of gluten.
本研究使用再水合面粉来探究淀粉和谷朊粉对冷冻面团理化性质的影响。利用 Mixolab、流变仪、扫描电子显微镜（SEM）、共聚焦激光扫描显微镜（CLSM）、差示扫描量热法（DSC）和傅里叶变换红外光谱（FTIR）来研究冷冻面团的特性。结果表明，在混合特性方面，淀粉而非谷朊粉起着决定性的作用。小麦淀粉的冷冻会加剧面筋网络结构的崩解和聚集，以及β-转角和β-折叠的形成。较小的小麦淀粉颗粒（B 型颗粒）比较大的颗粒（A型颗粒）对面筋网络的二级结构影响更大，导致流变性质发生更大的变化。冷冻面团的黏弹性质和可冻结水分含量更多地受到面筋冷冻的影响。
