Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis
Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis
复制标题
DOI：
10.1007/s11947-015-1497-9
复制
发表时间：
2015-06-01
影响因子：
5.6
通讯作者：
Sagara, Yasuyuki
中科院分区：
文献类型：
--
作者：
Maeda, Tatsuro;Kokawa, Mito;Sagara, Yasuyuki
面团中的面筋基质是在混合过程中形成的，其微观结构对最终产品的质量有很大影响。本研究将骨组织形态计量学领域中的图像分析方法应用于面团的荧光图像，发展了一种新的面筋基质定量方法。通过使用酸性洋红和蓝色荧光滤光片的一种新的荧光可视化方法，可以获得面筋基质和所结合的淀粉的清晰图像。面筋、淀粉和其他成分之间的高对比度图像可以准确地在面筋和背景之间进行二值化。在四个搅拌阶段制作面包面团，观察面筋的发育情况。从面筋面积中提取了三个参数：面筋厚度、面筋总长度和面筋平均长度。在最终(最佳)混合阶段，面筋厚度和面筋平均长度出现最小值，面筋总长度出现最大值。这表明，在最后的混合阶段，面筋变得细小并高度分枝。此外，在过度混合阶段还观察到了薄膜状结构，这表明面筋结构已经破裂。将这种定量方法进一步应用于不同面筋含量的面粉，将使人们能够全面了解面团中面筋的形成。
The gluten matrix in bread dough develops through the mixing process, and its microstructure is known to greatly affect the quality of the end product. In this study, a novel method to quantify the gluten matrix was developed by applying image analysis methods used in the area of bone histomorphometry to fluorescence images of dough. Acquisition of clear images of the gluten matrix and the incorporated starch has been made possible by a novel fluorescence visualization method using acid magenta and the blue fluorescent filter. The images with high contrast between gluten, starch, and other constituents allowed accurate binarization between gluten and background. Bread dough at four mixing stages was made to observe gluten development. Three parameters were extracted from the gluten area: gluten thickness, total length of gluten per area, and average length of gluten. At the final (optimum) mixing stage, gluten thickness and average length of gluten showed minimum values, while the total length of gluten showed the maximum value. This showed that at the final mixing stage, gluten strands become thin and highly branched. In addition, thin membrane-like structures were observed at the over-mixing stage, indicating the breakdown of gluten structure. Further application of this quantification method to flours with different gluten content would enable comprehensive understanding of the gluten formation in dough.