Water Sorption in Pre-heat-treated Wheat Flour Dough
Water Sorption in Pre-heat-treated Wheat Flour Dough
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预热小麦面粉面团的吸水性
DOI：
10.11301/jsfe2000.7.163
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发表时间：
2006
期刊：
影响因子：
--
通讯作者：
Hisahiko Watanabe
中科院分区：
文献类型：
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作者：
Y. Yahata;M. Fukuoka;T. Sakiyama;Hisahiko Watanabe
当淀粉类食物如米粒或面条被煮沸几分钟时，食物体就持水能力而言可以被解释为成为一个多相系统，因为食物体中发生了不均匀的淀粉糊化，而糊化似乎控制着持水能力。为了描述这种多相系统中的水分运移，提出了相对含水率模型（需水量模型）。为了实际使用这一模型，需要关于持水能力的资料。为了测量温度和含水量对持水性的影响，将包装在圆柱形框架中的预热处理的小麦粉面团浸入25 ℃的水中，观察含水量的时间过程。出乎意料的是，样品中的水含量持续上升七天，即使通过NMR成像监测的样品中的水含量显示出平坦的分布。由于相对含水量模型中使用的标准含水量不一定是最大含水量（上限含水量），因此我们将第一阶段持水量定义为NMR成像剖面变得平坦后含水量上升速率改变时的含水量。以这种方式收集的第一阶段持水量被有利地用于模拟温度梯度热处理的小麦粉面团中的水分分布的变化。关键词;持水性;淀粉;糊化;吸水率;面团
When starchy food such as rice grains or noodle strands are boiled for a few minutes, the food body can be interpreted as becoming a multiphase system in terms of water-holding capacity because uneven starch gelatinization takes place in the food body and gelatinization seems to govern waterholding capacity. In order to describe water migration in such a multiphase system, Relative Water Content Model (Water Demand Model) is proposed. For the practical use of this model, information on water-holding capacity is required. In an attempt to measure the effect of temperature and water content on water-holding capacity, pre-heat-treated wheat flour dough packed in a cylindrical frame was immersed in water at 25•Ž and the time course of water content was observed. Unexpectedly, water content in the sample continued to rise for seven days even though the water content in the sample monitored by NMR imaging showed a flat profile. Since the standard water content to be used in Relative Water Content Model is not necessarily the maximum water content (ceiling water content), we defined first stage water-holding capacity as the water content when the rise of water content changed its rate after NMR imaging profile became flat. The first stage water-holding capacity collected in this way was favorably used to simulate the change of water content profile in a wheat flour dough slab that was temperature-gradient heat-treated. Key words; water-holding capacity, starch, gelatinization, water absorption, wheat flour dough