Effect of various hydrocolloids on the physical and fermentation properties of dough
Effect of various hydrocolloids on the physical and fermentation properties of dough
复制标题
不同亲水胶体对面团物理及发酵特性的影响
DOI：
10.1016/j.foodchem.2018.07.192
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发表时间：
2019-01-15
期刊：
影响因子：
8.8
通讯作者：
Li, Jinlong
中科院分区：
文献类型：
--
作者：
Li, Jinxin;Zhu, Yunping;Li, Jinlong
将16种不同浓度的水胶体（12种碳水化合物来源的水胶体和4种蛋白质来源的水胶体）添加到面团中，研究其流变学、糊化和发酵特性。我们发现，0.2 - 1%的瓜尔豆胶（GG）和刺槐豆胶（LBG）导致更强的面团。而添加0.2 - 1%果胶和魔芋葡甘聚糖（KGM）的面团较弱。化学相互作用研究表明，果胶和魔芋葡甘聚糖诱导的化学键含量最高。在发酵研究中，发现果胶、GG和木耳胶（AG）具有积极的作用，导致面团孔隙空间和气体保持的稳定性更高。所有蛋白质水胶体对面团品质都有负面影响。总的来说，具有线性链和较高粘度的基于多糖的水胶体对增强面筋网络具有显著效果。水胶体和面筋蛋白之间的相互作用对面团特性也至关重要，因为异常强烈的相互作用导致面筋网络的解聚和不稳定。
Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several concentrations were added to dough and their rheological, pasting and fermentation properties were studied. We found that 0.2-1% guar gum (GG) and locust bean gum (LBG) resulted in more strengthened doughs. But 0.2-1% pectin and konjac glucomannan (KGM) yielded weaker dough. The chemical interactions study suggested that pectin and KGM induced highest content of chemical bonds. In the fermentation studies, it was found that pectin, GG and agaric gum (AG) had positive effects, resulting in higher stability of dough pore space and gas retention. All protein hydrocolloids exhibited a negative effect on dough quality. Overall, polysaccharide based hydrocolloids with linear chain and higher viscosity have a remarkable effect on the enhancing gluten network. The interaction between hydrocolloids and gluten proteins was also crucial for dough properties, as exceptionally strong interactions caused disaggregation and instability of gluten network.