Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough
Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough
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DOI：
10.1016/j.jcs.2013.09.006
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发表时间：
2013-11-01
影响因子：
3.8
通讯作者：
Gehring, Kathleen
中科院分区：
文献类型：
--
作者：
Li, Juan;Hou, Gary G.;Gehring, Kathleen
本研究的目的是利用内生聚糖酶、活性小麦面筋（VWG）和阿拉伯胶改善全麦咸饼干（WWSC）的烘焙品质。SRC结果显示，阿拉伯胶显著降低了软白全麦面粉（SWWW）的water-SRC和蔗糖-SRC （r = 0.94, P < 0.05）。肺泡测量结果表明，VWG增加了全麦面团的韧性和延伸性。流变仪的G‘和G’ '模量随着内聚糖酶、VWG和阿拉伯胶添加水平的增加而增加。低场核磁共振（LF-NMR）在WWD中检测到3个CPMG质子族（T-21、T-22和T-23）。随着各添加剂水平的增加，T-21峰面积比（紧密结合水）降低，T-22峰面积比（不紧密结合水）增加。LF-NMR结果表明，这些添加剂的加入增加了T-21群体到T-22群体的水迁移率，有利于面筋形成连续的网络。内木聚糖酶、VWG和阿拉伯胶的添加均能提高WWSC的堆高和比体积，但其断裂强度不同。正交试验设计结果表明，在SWWW面粉中添加0.035%的内聚糖酶、1.5%的VWG和1.5%的阿拉伯树胶，可以得到质量改善最大的WWSC。(C) 2013 Elsevier Ltd.版权所有。
The aim of this study was to improve the baking quality of whole-wheat saltine cracker (WWSC) using endoxylanases, vital wheat gluten (VWG), and gum Arabic. SRC results showed both water-SRC and sucrose-SRC of soft white whole-wheat flour (SWWW) were significantly reduced by gum Arabic (r = 0.94, P < 0.05). Alveograph results indicated that the tenacity and extensibility of the whole-wheat dough (WWD) were increased by VWG. Rheometer G' and G '' moduli increased with higher addition levels of endoxylanases, VWG, and gum Arabic. Low-field nuclear magnetic resonance (LF-NMR) detected three CPMG proton populations (T-21, T-22, and T-23) in WWD. T-21 peak area ratio (tightly bound water) reduced and T-22 peak area ratio (less tightly bound water) increased with the levels of each additive. LF-NMR results revealed increased water mobility from T-21 population to T-22 population with addition of these additives, which was beneficial for gluten to form a continuous network. Both stack height and specific volume of WWSC were improved by the use of endoxylanases, VWG, and gum Arabic, but the breaking strength varied. The results of Orthogonal experimental design showed that the most-improved quality WWSC could be produced by combining 0.035% endoxylanases, 1.5% VWG, and 1.5% gum Arabic into SWWW flour. (C) 2013 Elsevier Ltd. All rights reserved.