Fractionation and reconstitution of wheat flour - effect on dough rheology and baking
Fractionation and reconstitution of wheat flour - effect on dough rheology and baking
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DOI：
10.1007/s00217-002-0645-4
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发表时间：
2003-03-01
影响因子：
3.3
通讯作者：
Koehler, P
中科院分区：
文献类型：
--
作者：
Grassberger, A;Schieberle, P;Koehler, P
提出了一种小麦面粉分级和重组的方法，使研究面粉分级对烘焙性能和面团流变性的贡献成为可能。采用了微尺度流变法和以10g面粉为基准的微尺度烘焙试验。对两个烘烤性能不同的小麦品种进行了研究。分级包括用二氯甲烷脱脂，形成面团，用蒸馏水在15摄氏度的谷氨酰胺中洗涤面团来分离面筋，收集水悬浮液，通过离心法将面团分离成可溶部分和两个淀粉部分(上层和下层)。面粉的重组得到了重复性较好的结果。重组面粉的烘焙体积降低了0.95倍，面团和面筋蛋白具有比天然面粉更高的阻力。将重组面粉与还原型谷胱甘肽(0-150nmolg(-1))混合，可降低面团阻力，但无法建立面团阻力的自然值。重组粉(8-16g，100g(-1)面粉)总蛋白质含量的增加与烘焙体积成正比。增加可溶部分的量会导致面团的延伸性更强，面团更弱。醇溶蛋白对面团有弱化作用，麦谷蛋白对面团有强化作用。添加氧化后的高分子量麦谷蛋白亚基可以提高面团的延伸性和抗拉力，而添加氧化后的低分子量麦谷蛋白亚基只会增加面团的抗拉力。微尺度烘焙试验表明，HMW亚基显著增加了面包体积，而LMW亚基的添加效果则相反。两个小麦品种间组分的互换表明，面筋对烘焙性能的影响最大，其次是淀粉和可溶性组分。
A method for the fractionation and reconstitution of wheat flour, which makes it possible to investigate the contribution of flour fractions to baking performance and dough rheology, is presented. Micro-scale rheological methods and a micro-scale baking test on the basis of 10 g flour were used. Two wheat cultivars with different baking performances were studied. Fractionation involved defatting of flour by dichloromethane, formation of a dough, isolation of gluten by washing the dough with distilled water in a glutomatic at 15 degreesC, collection of the aqueous suspension and separation into a soluble fraction and two starch fractions (upper and lower layer) by centrifugation. Reconstitution of flour gave reproducible results. The baking volumes of the reconstituted flours decreased by a factor of 0.95, and the respective doughs and glutens had higher resistances than the native flours. Mixing of reconstituted flour in the presence of reduced glutathione (0-150 nmol g(-1)) decreased the dough resistance but the native values could not be established. An increase of the total protein content of the reconstituted flour (8-16 g 100 g(-1) flour) was proportional to the baking volume. Increasing amounts of the soluble fraction led to more extensible, weaker doughs. Gliadin and glutenin had a weakening and a strengthening effect on the dough, respectively. The addition of reoxidised high molecular weight (HMW) subunits of glutenin caused an increase in dough extensibility and resistance, whereas with reoxidised low molecular weight (LMW) subunits of glutenin, only the dough resistance was increased. Micro-scale baking tests showed that HMW subunits increased the loaf volume strongly, while the opposite effect was observed for the addition of LMW subunits. Interchange of fractions between the two wheat cultivars showed that gluten was most important for the baking performance, followed by the starch and the soluble fractions.