Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles
Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles
复制标题
小麦淀粉粒度分布对馒头和生白面品质的影响
DOI：
10.1094/cchem-01-14-0015-r
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发表时间：
2014-11-01
期刊：
影响因子：
2.4
通讯作者：
Zhang, Yan
中科院分区：
文献类型：
--
作者：
Guo, Qi;He, Zhonghu;Zhang, Yan
摘要淀粉是决定馒头、生白面等小麦制品加工品质的重要成分。以小麦品种中麦175为原料，采用手工洗涤的方法将面粉分级为淀粉、面筋蛋白和水溶物。通过反复沉淀法成功地将淀粉组分分离成大颗粒(直径10μm)和小颗粒(直径10μm)。利用恒定的面筋和水溶物，通过改变大小淀粉颗粒的重量比，将面粉组分重组到面粉中的原始水平。随着重组粉中小颗粒比例的增加，粉质吸水率增加，直链淀粉含量、糊化峰值粘度、谷值和最终粘度降低。淀粉粒大小分布显著影响CSB和RWN的加工品质。添加35%小淀粉颗粒的重组面粉制得的CSB具有较好的面团结构评分(12.0)。C.。
ABSTRACT Starch is a crucial component determining the processing quality of wheat-based products such as Chinese steamed bread (CSB) and raw white noodles (RWN). Flour from wheat cultivar Zhongmai 175 was used for fractionation into starch, gluten, and water solubles by hand washing. The starch fraction was successfully separated into large (>10 μm diameter) and small starch granules (<10 μm diameter) by repeated sedimentation. Flour fractions were reconstituted to original levels in the flour by using constant gluten and water solubles and varying the weight ratio of large and small starch granules. As the proportion of small granules increased in the reconstituted flours, farinograph water absorption increased, and amylose content, pasting peak viscosity, trough, and final viscosity decreased. Starch granule size distribution significantly affected processing quality of CSB and RWN. Superior crumb structure score (12.0) was observed in CSB made from reconstituted flour with 35% small starch granules. C...