本文關(guān)鍵詞： 和面機類型 真空和面 和面時間 面條質(zhì)量 理化特性 蛋白質(zhì)結(jié)構(gòu)　出處：《中國農(nóng)業(yè)科學院》2015年博士論文　論文類型：學位論文

【摘要】：本研究以不同品質(zhì)小麥粉為材料,采用不同類型和面機和面,分析比較和面效果及其對面條質(zhì)量的影響;采用響應面設計,對最優(yōu)和面機型進行工藝分析和優(yōu)化;應用TPA、SEM、FTIR-M、NMR、DSC、SE-PHLC等技術(shù),研究不同真空度與和面時間對面條面團的質(zhì)構(gòu)、微觀結(jié)構(gòu)、水分狀態(tài)、蛋白質(zhì)結(jié)構(gòu)的影響,分析面團物理特性與化學結(jié)構(gòu)間的關(guān)系。主要結(jié)論如下:(1)通過對過程產(chǎn)品和面條質(zhì)量的系統(tǒng)分析,確定具有角度槳葉狀攪拌桿的調(diào)速雙軸臥式和面機的和面效果最佳。2種高速連續(xù)和面機的和面效果優(yōu)于棒狀桿的恒速臥式和面機。立式連續(xù)和面機的和面均勻性相對優(yōu)于臥式連續(xù)和面機。(2)一定范圍內(nèi),提高真空度和加水量可以改善面條質(zhì)量。優(yōu)化工藝條件為:真空度0.06 MPa,加水量35.3%,和面時間7.2 min。真空度對生鮮面條感官質(zhì)量的影響小于加水量;對于冷藏面條,真空度的影響增大,貢獻率超過加水量。提高真空度可以減緩面條在冷藏過程中的質(zhì)量劣變。(3)適宜真空度和面可以提高面團黏彈性,對于濟麥22和寧春4號,真空度0.06 MPa時,質(zhì)地改善效果明顯;對于鄭麥366,0.08 MPa更為有效。0.06 MPa制作的面團,其內(nèi)部結(jié)構(gòu)更加連續(xù)、致密,表層蛋白質(zhì)分布均勻一致。過高真空度會導致面團表層面筋質(zhì)減少,蛋白分布均勻性降低。0.06 MPa和面,可以促進水分結(jié)構(gòu)化、分布更均勻,貯藏過程中水分遷移和結(jié)構(gòu)劣變相對緩慢。而非真空或過高真空度均會導致面團中水分流動性增加。適宜真空度和面可以提高面團中的蛋白質(zhì)聚合度。濟麥22面團在0.06 MPa時大分子聚合體蛋白較多,GMP含量較高、粒度較大,-SH較少;而鄭麥366在0.08 MPa時蛋白質(zhì)聚合度更高。0.06 MPa真空和面導致濟麥22面團中β-轉(zhuǎn)角增多和β-折疊減少,而使寧春4號和鄭麥366面團中的α-螺旋增多而β-轉(zhuǎn)角減少。真空和面改善面團質(zhì)量的作用機制可能是通過促進面筋蛋白與水的相互作用,導致二級結(jié)構(gòu)的改變,增加了蛋白質(zhì)交聯(lián)和分子量分布,從而表現(xiàn)出不同的面團物理特性。(4)和面時間為8 min時,面團表現(xiàn)出較好的質(zhì)構(gòu)特性,以及更加致密、均勻的微觀結(jié)構(gòu),此時水分流動性較低、分布更均勻,且貯藏過程中水分遷移和結(jié)構(gòu)劣變較慢。和面時間過長會導致面團內(nèi)部結(jié)構(gòu)均勻性降低、面筋延展過度,表層蛋白質(zhì)減少或局部聚集,以及較高的水分流動性。小麥粉加水和面初始階段,單體蛋白增多,聚合體蛋白比例減少,GMP含量下降、粒度減小,β-折疊和α-螺旋減少,β-轉(zhuǎn)角和無規(guī)則卷曲增多。和面時間由4 min延長至8 min,蛋白質(zhì)聚合度增加。過度和面會導致GMP含量下降、粒徑變小,-SH含量增加,蛋白質(zhì)分子量變小。和面8 min時,濟麥22和鄭麥366面團的β-轉(zhuǎn)角結(jié)構(gòu)較多而寧春4號面團的α-螺旋百分比顯著較高。攪拌至12 min,鄭麥366面團的β-轉(zhuǎn)角減少而α-螺旋結(jié)構(gòu)顯著增多。(5)通過改變真空度與和面時間,從兩個角度證明,蛋白質(zhì)質(zhì)量不同的小麥粉受和面方式的影響存在差異。強筋小麥粉在和面過程中較為穩(wěn)定,真空度、和面時間等因素對其面團理化結(jié)構(gòu)的影響較小。在保持面團特性穩(wěn)定方面,面筋筋力的強弱可能比面筋和蛋白質(zhì)的含量更為重要。(6)水分的結(jié)構(gòu)化、蛋白質(zhì)聚合度和分子量的增加、分子內(nèi)二硫鍵的交聯(lián)、α-螺旋或β-轉(zhuǎn)角的增多,可能是低水分面團物理特性改善的化學結(jié)構(gòu)基礎。
[Abstract]:Based on the quality of wheat flour as the material, and different types of machine and impact analysis, comparison and surface effect and noodle quality; using response surface design, process analysis and optimization of the optimal models and application; TPA, SEM, FTIR-M, NMR, DSC, SE-PHLC technology, research the vacuum and the mixing time of noodle dough texture, microstructure, moisture condition, effect of protein structure, analysis of the relationship between the physical and chemical properties of dough structure. The main conclusions are as follows: (1) through the system to process products and noodle quality analysis, determine the constant speed and horizontal plane machine with horizontal biaxial speed and the surface for the stirring rod angle and the paddle shaped surface effect best.2 high speed and continuous surface machine and surface effect is better than that of rod rod. Vertical continuous and surface and surface uniformity is better than horizontal continuous kneading machine (2) within a certain range, Improve the vacuum degree and the amount of water can improve noodle quality. The optimum conditions for vacuum degree of 0.06 MPa, 35.3% water content, and surface 7.2 min. vacuum on fresh noodle sensory quality is less than the amount of water; for cold noodles, increases the effect of vacuum degree, the contribution rate of over water quality deterioration. Improve the vacuum degree can slow down the noodles in the process of cold storage. (3) suitable for vacuum and surface can improve the dough viscoelasticity, for Jimai 22 and Ningchun 4, vacuum 0.06 MPa, texture improvement effect is obvious; for Zhengmai 366,0.08 MPa more effective.0.06 MPa made of dough, its internal structure is more continuous. Dense, uniform surface protein distribution. The high vacuum will cause the dough surface gluten protein decreased, the distribution uniformity of MPa and.0.06 decreased, can promote water structure, distribution is more uniform, and the moisture migration during storage Structural deterioration is relatively slow. Instead of vacuum or high vacuum will cause the dough in the water flow increased. Suitable vacuum and surface can improve the dough protein in the degree of polymerization. Jimai 22 dough at 0.06 MPa high molecular polymer protein, higher GMP content, larger size, less -SH and Zheng mai; 366 in the 0.08 MPa protein higher degrees of polymerization.0.06 and MPa vacuum surface lead p-turns increased and beta Jimai 22 fold dough reduced, while that of Ningchun 4 and Zhengmai 366 dough in the alpha helix and beta angle decrease. Increasing vacuum and surface quality by improving the dough mechanism through the interaction of promoting gluten and water, resulting in two level structure change, increased protein crosslinking and molecular weight distribution, thus showing different physical properties. The dough (4) and the time is 8 min, the dough showed better texture characteristics, and more With dense and homogeneous microstructure, the water mobility is relatively low, the distribution is more uniform, and the storage in the process of water migration and structural deterioration is slow. And too long will lead to the internal structure of dough uniformity decreases, gluten protein is reduced or extended over the surface of local accumulation, and higher water flow of wheat. Flour and water surface in the initial stage, the monomeric protein increased, polymeric protein decreased, GMP content decreased, particle size decreases, betafolding and alpha helix beta angle decreased, and coil increased. And time increased from 4 min to 8 min, the increase of the degree of polymerization and excessive protein surface will lead to the GMP. Content decreased, the particle size becomes smaller, the increase of -SH content, the protein molecular weight is small. And 8 min, Jimai 22 and Zhengmai 366 dough p-turns structure more dough Ningchun 4 alpha helix percentage was significantly higher. Stir until 12 min, Zhengmai 366. The beta angle decreases and the alpha helix structure increased significantly. (5) by changing the vacuum degree and time, that from two angles, there are different effects of wheat flour protein quality and the differences in surface. Strong gluten wheat is relatively stable, and in the process of vacuum surface, and less effect time and other factors on the physical and chemical structure of dough. In keeping stable dough properties, gluten gluten strength may be more important than the gluten content and protein. (6) water structure, polymerization degree and molecular weight of protein increased, intramolecular two disulfide cross-linking, increased alpha helix or p-turns, may be chemical structure basis to improve the physical properties of low water dough.

【學位授予單位】：中國農(nóng)業(yè)科學院
【學位級別】：博士
【學位授予年份】：2015
【分類號】：TS213.2

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