Baek Nayeon, Moon Yujin, Kim Jeongeon, Kweon Meera
Department of Nutrition Education, Pusan National University, Busan 46241, Republic of Korea.
Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea.
Foods. 2023 Oct 20;12(20):3843. doi: 10.3390/foods12203843.
The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies.
对无过敏原和低过敏原食品需求的不断增加，促使人们对低过敏小麦品种——O型无麸质小麦在饼干生产中的潜在用途展开研究。本研究着重评估O型无麸质面粉的面筋组成，并将其与不同面筋强度的面粉相比，以比较其在饼干制作中的适用性。进行了多项分析，包括面筋组成、溶剂保留能力（SRC）、热性能和糊化特性、面团搅拌特性以及饼干制作性能。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）分析O型无麸质面粉的面筋组成，证实其不含ω-醇溶蛋白，且低分子量谷蛋白和γ-醇溶蛋白含量降低。O型无麸质面粉的SRC值介于面筋强度较弱和中等的面粉之间。虽然热性能和糊化特性在蔗糖溶液中显示出显著差异，但在不同面粉类型之间并无差异，表明淀粉结构相似，而混合图谱显示出受蔗糖溶液和面粉类型影响的明显差异，突出了面筋质量和组成的重要性。用O型无麸质面粉制作的饼干与用面筋较弱的面粉制作的饼干具有相似性，后者以良好的饼干特性著称。本研究强调了面粉面筋组成对饼干制作性能的重大影响，并主张在开发适合过敏人群的饼干时采用O型无麸质面粉。
