Pycia Karolina, Kaszuba Joanna, Posadzka Zuzanna, Juszczak Lesław
Department of Food Technology and Human Nutrition, Institute of Food Technology, College of Natural Science, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland.
Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.
Polymers (Basel). 2023 Apr 13;15(8):1870. doi: 10.3390/polym15081870.
The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flour (WF) and triticale flour (TF) were also tested. For the tested flours and mixtures with gluten, the falling number, gluten content, as well as the parameters of gelatinization and retrogradation characteristics using differential scanning calorimetry (DSC) and characteristics of pasting using a viscosity analyzer (RVA) were determined. In addition, viscosity curves were plotted, and viscoelastic properties of the obtained gels were also assessed. It was observed that there were no statistically significant differences between the TF and TG samples in terms of falling number. The average value of this parameter in TG samples was 317 s. It was found that the replacement of TF with vital gluten reduced the gelatinization enthalpy and increased the retrogradation enthalpy, as well as the degree of retrogradation. The highest viscosity was characterized by the WF paste (1784 mPa·s) and the lowest by the TG5% mixture (1536 mPa·s). Replacing TF with gluten resulted in a very visible decrease in the apparent viscosity of the systems. In addition, the gels based on the tested flours and TG systems had the character of weak gels (tan δ = G″/G' > 0.1), while the values of the parameters G' and G″ decreased as the share of gluten in the systems increased.
本研究的目的是评估向小黑麦粉中添加活性小麦面筋对其热性能和流变性能的影响。在测试体系（TG）中，用1%、2%、3%、4%和5%的活性小麦面筋替代来自Belcanto谷物的小黑麦粉。还对小麦粉（WF）和小黑麦粉（TF）进行了测试。对于测试的面粉和含面筋的混合物，测定了降落数值、面筋含量，以及使用差示扫描量热法（DSC）的糊化和回生特性参数，以及使用粘度分析仪（RVA）的糊化特性。此外，绘制了粘度曲线，并评估了所得凝胶的粘弹性特性。观察到在降落数值方面，TF和TG样品之间没有统计学上的显著差异。TG样品中该参数的平均值为317秒。发现用活性面筋替代TF降低了糊化焓，增加了回生焓以及回生程度。WF糊的粘度最高（1784 mPa·s），TG5%混合物的粘度最低（1536 mPa·s）。用面筋替代TF导致体系的表观粘度明显降低。此外，基于测试面粉和TG体系的凝胶具有弱凝胶的特性（tan δ = G″/G' > 0.1），而参数G'和G″的值随着体系中面筋比例的增加而降低。
