College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Food Res Int. 2024 Nov;195:114957. doi: 10.1016/j.foodres.2024.114957. Epub 2024 Aug 22.
To reveal the effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers (QFDW) during freeze-thawed (F/T) cycles, the components and physicochemical properties of wheat flours with five different particle sizes were determined and compared, along with the changes in texture and sensory properties, water status, and microstructure of QFDW during F/T cycles. Results showed that as particle size decreased, the damaged starch content and B-type starch content increased, the water absorption increased, and the gluten strength decreased. Furthermore, F/T cycles negatively impacted the quality of QFDW, evidenced by decreased texture properties and sensory evaluation score, water redistribution, higher freezable water content, and disruption of gluten network. Notably, QFDW made from larger particle size wheat flours required the shortest duration when traversing the maximum ice crystal formation zone. The QFDW made from larger particle size wheat flours formed a more stable starch-gluten matrix, which resisted the damage caused by ice recrystallization, demonstrating better water binding capacity and F/T resistance. The results may provide theoretical guidance for the study of QFDW quality and the moderate processing of wheat flour in actual production.
为揭示小麦粉粒度对面制品品质劣化的影响，本研究以速冻水饺皮（QFDW）为对象，测定并比较了 5 种不同粒度小麦粉的成分和理化特性，分析了 F/T 循环过程中 QFDW 的质构和感官特性、水分状态和微观结构的变化。结果表明，随着粒度的减小，破损淀粉和 B 型淀粉含量增加，吸水率增加，面筋强度降低。此外，F/T 循环对 QFDW 的品质产生了负面影响，表现在质构特性和感官评价得分降低、水分再分布、可冻结水含量增加以及面筋网络破坏。值得注意的是，QFDW 由较大粒度的小麦粉制成时，穿过最大冰晶形成区所需的时间最短。较大粒度小麦粉制成的 QFDW 形成了更稳定的淀粉-面筋基质，能够抵抗冰晶重结晶造成的损伤，表现出更好的持水能力和 F/T 抗性。该研究结果可为 QFDW 品质研究和实际生产中面粉适度加工提供理论指导。
