College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
National Wheat Processing Technology R&D Specialized Center, Zhengzhou, China.
J Sci Food Agric. 2025 Jan 15;105(1):433-443. doi: 10.1002/jsfa.13840. Epub 2024 Aug 23.
Fried dough sticks, widely enjoyed in southeast Asia, are made by frying a mixture of wheat flour and water at high-temperature. With the move towards industrial production, there is an increasing demand for healthier versions. Understanding the key properties of fried dough sticks and how the ingredients interact is crucial for meeting these health-focused consumer preferences.
In this study, the connections between the dough's rheological and thermal properties, alongside the interactions between gluten proteins and the oil content in fried dough sticks, were examined and analyzed at varying gliadin to glutenin mass ratios (Gli/Glu). The results indicated that a general decrease in the viscoelastic properties of the dough was associated with an increase in the Gli/Glu ratio. Furthermore, a heightened concentration of gliadin was observed to augment the mass loss of gluten proteins, thereby engendering a spatially sparse network structure. Additionally, this excessive presence of gliadin precipitated the thermal instability within the dough, necessitating an augmented chemical force to preserve the stability of the gluten network structure.
At the Gli/Glu ratio of 5:5, the gluten protein exhibited enhanced thermal stability and minimal mass loss. At this specific ratio, the gluten network was characterized by a comparatively high prevalence of extended gluten films and short-chain structures, which resulted in the production of fried dough sticks possessing minimal structural oil content. The study provided a theoretical basis for identifying the Gli/Glu ratio as an effective approach to modulate the oil content in fried dough sticks. © 2024 Society of Chemical Industry.
油条在东南亚地区广受欢迎，它是由小麦面粉和水混合，经高温油炸制成的。随着工业化生产的发展，人们对更健康的油条版本的需求越来越大。了解油条的关键特性以及各成分之间的相互作用，对于满足这些注重健康的消费者的偏好至关重要。
在这项研究中，考察并分析了不同谷朊粉与醇溶蛋白质量比（Gli/Glu）下面团流变学和热学特性以及面筋蛋白与油条中油含量之间的相互作用。结果表明，面团的黏弹性普遍降低与 Gli/Glu 比值的增加有关。此外，观察到谷朊粉浓度的增加会增加面筋蛋白的质量损失，从而形成空间稀疏的网络结构。此外，谷朊粉的过度存在导致面团的热不稳定性，需要增强化学力来维持面筋网络结构的稳定性。
在 Gli/Glu 比值为 5:5 时，面筋蛋白表现出增强的热稳定性和最小的质量损失。在这个特定的比值下，面筋网络的特点是具有相对较高比例的扩展面筋膜和短链结构，这导致生产出的油条具有最小的结构油含量。该研究为确定 Gli/Glu 比值作为调节油条中油含量的有效方法提供了理论依据。 © 2024 化学工业协会。
