本文關(guān)鍵詞：面粉特性對廣式月餅加工品質(zhì)的影響　出處：《合肥工業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 廣式月餅 蛋白特性 淀粉特性 變化 加工品質(zhì)

【摘要】：月餅是我國傳統(tǒng)焙烤類糕點食品,深受消費者歡迎。面粉是加工月餅制作餅皮的主要原料,對月餅的品質(zhì)產(chǎn)生十分重要影響,但當(dāng)前對面粉特性與月餅品質(zhì)間的相關(guān)性及其作用機理還不是十分清楚。本文基于此現(xiàn)狀,以廣式月餅為研究對象,選用市場上8個品牌中低筋面粉,開展面粉特性及面粉中蛋白和淀粉對廣式月餅品質(zhì)的影響研究。在此基礎(chǔ)上,選用三種品質(zhì)差異較大的面粉深入研究面粉中蛋白和淀粉在月餅過程中的特性變化,并初步探討蛋白質(zhì)和淀粉對廣式月餅品質(zhì)影響的機理。(1)面粉、小麥蛋白和淀粉特性對廣式月餅加工品質(zhì)的影響選用8種面粉為研究對象,測定其面粉、蛋白和淀粉特性對月餅品質(zhì)的影響。結(jié)果表明:面粉的品質(zhì)特性對月餅的品質(zhì)(質(zhì)構(gòu)、感官、色澤特性等)產(chǎn)生影響,適于月餅加工的面粉需要合適的蛋白、淀粉含量。直鏈淀粉含量增加有利于降低月餅的硬度,月餅的感官評分與直鏈、支鏈淀粉含量呈極顯著正相關(guān)。淀粉的糊化特性中的糊化溫度、峰值黏度、最終黏度、回生值與顏色的b*值均呈極顯著正相關(guān)。面粉的蛋白特性對月餅的感官品質(zhì)具有不利影響,除剩余蛋白、SDS-沉降值與感官評分相關(guān)性不顯著以外,其余均與其顯著負(fù)相關(guān);清蛋白、球蛋白、剩余蛋白及谷蛋白大聚體對月餅的質(zhì)構(gòu)特性咀嚼性具有有利影響,對于提高月餅的品質(zhì)有幫助。(2)廣式月餅加工過程中蛋白特性的變化研究選擇焙烤前(面粉、面團、醒發(fā)面團)、焙烤中(5min、10min)、焙烤后(成品)等幾個不同的加工狀態(tài)點,通過探究廣式月餅加工過程中蛋白特性的變化對月餅品質(zhì)的影響,研究發(fā)現(xiàn),在月餅加工過程中,伴隨著二硫鍵數(shù)量的增長,麥醇溶蛋白提取率顯著下降,而麥谷蛋白提取率和麥谷蛋白大聚體含量顯著上升。電泳圖譜結(jié)果表明,蛋白發(fā)生聚集作用,形成大聚合物,高分子量蛋白在濃縮膠中無法分離出來。而電鏡、紅外圖譜圖譜表明,高溫焙烤過程中,蛋白質(zhì)微觀結(jié)構(gòu)發(fā)生破壞,其二級結(jié)構(gòu)中的β-折疊含量增加,α-螺旋、β-轉(zhuǎn)角含量下降。(3)廣式月餅加工過程中淀粉特性的變化研究通過探究廣式月餅加工過程中淀粉特性的變化對月餅品質(zhì)的影響,結(jié)果發(fā)現(xiàn):淀粉在月餅加工過程中,由于含水量的原因,淀粉的糊化程度不夠明顯。但是,經(jīng)過高溫焙烤之后,淀粉的顆粒粒徑、直鏈淀粉含量及鏈長、熱力學(xué)特性、相對結(jié)晶度以及結(jié)構(gòu)等特性發(fā)生顯著變化。淀粉在月餅加工過程,經(jīng)掃描電鏡圖可以看出,淀粉顆粒二次形貌基本上沒有發(fā)生變化,而顆粒粒徑發(fā)生了顯著變化。經(jīng)焙烤過后,淀粉碘藍(lán)值顯著上升,有可能因為支鏈淀粉的脫支,其組成和結(jié)構(gòu)發(fā)生改變,導(dǎo)致直鏈淀粉含量的上升以及鏈長增長;經(jīng)差示熱量掃描儀分析得出,淀粉的糊化焓略有下降;從X-射線衍射圖譜中可以看出,三種粉的淀粉在月餅加工過程中,無論是在面團還是在焙烤階段,峰位置都沒有明顯變化,淀粉的晶體類型沒有發(fā)生變化,但相對結(jié)晶度經(jīng)焙烤之后都不同程度的下降;從FT-IR圖譜可以看出,經(jīng)焙烤之后,淀粉的峰位置有變化,說明淀粉結(jié)構(gòu)和結(jié)晶區(qū)面積發(fā)生了一定的變化。
[Abstract]:The moon cake is a traditional Chinese pastry and baked food, welcomed by consumers. The flour is the main raw material processing for making cakes pastry, have a very important influence on the quality of moon cake, but the correlation and mechanism of flour and the characteristics of the moon cake quality is not ten clear. Based on this status quo, Cantonese style moon cake for the object of study, the market of 8 brands of low gluten flour, to study the effects of cantonese moon cake quality protein and starch properties in wheat flour and flour. On this basis, using three kinds of different flour quality in-depth study of variation characteristics of protein and starch in Wheat flour cakes in the process, mechanism and to investigate the effect of protein and starch on the moon. (1) the quality of flour, wheat protein and starch properties on the processing quality of cantonese moon cake with 8 kinds of flour as the research object, the determination of flour, protein Influence to the moon cake quality and starch properties. The results show that the quality of the quality characteristics of wheat flour on the moon (texture, sensory, color characteristics) impact, suitable for moon cake processed flour suitable protein, starch content. The amylose content increased to reduce the hardness of the moon cake, moon cake and sensory score straight chain, significantly positive correlation with the content of amylopectin. The gelatinization temperature, gelatinization properties of starch in the peak viscosity, final viscosity, setback and color b* values were significantly positively correlated. Have an adverse effect on sensory quality of moon cake protein characteristics of wheat flour, in addition to the remaining SDS- protein, no significant settlement value and the rest were sensory score correlation, and a significant negative correlation; albumin, globulin, residual protein and glutenin macropolymer of moon cake texture chewiness has beneficial effect, to help improve the quality of moon cake (2. Protein) characteristics of cantonese moon cake in the process of change of choice before baking (flour, dough, dough proofing), baking (5min, 10min), baking (product) processing state of several different points through the protein to explore the characteristics of cantonese moon cake in the process of change, the quality of moon cake the study found that, in the moon cake processing process, with the number of two disulfide bonds increased, the extraction rate of gliadin and glutenin decreased significantly, and the extraction rate of Glutenin macropolymer increased significantly. Electrophoresis results showed that protein aggregation and formation of high polymer, high molecular weight protein in concentrated gum can not be separated out. And electron microscope show that the infrared map, high temperature baking process, microstructure of protein secondary structure damage, increase the content of p-sheet, alpha helix, decreased the content of beta angle. (3) the Cantonese style moon cake processing Effect of changes of starch properties by changing starch to explore the characteristics of cantonese moon cake in the process of moon cake quality results showed that starch cakes in the processing process, due to moisture, starch gelatinization degree is not obvious. However, after high temperature baking, starch particle size, amylose content and the chain length, thermodynamic properties, crystallinity and structure characteristics changed significantly. In the process of starch cake, by scanning electron microscopy can be seen, no changes in starch granule two morphology basically, while the particle size changed significantly. After baking, starch iodine blue value increased significantly, may because of amylopectin debranching, its composition and structure changed, leading to the increase of amylose content and chain length growth; by DSC analysis, gelatinization enthalpy of starch was slightly lower Drop; from X- ray diffraction patterns can be seen in the three kinds of powder and starch in the moon cake in the process, whether in the dough or in the baking stage, the peak position did not change significantly, the crystal type of starch has not changed, but the crystallinity decreased after baking in different degrees; from FT-IR map see, after baking, starch peak position change, indicating the occurrence of certain changes in the area of starch structure and crystallization.

【學(xué)位授予單位】：合肥工業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS213.23

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本文編號：1423253