A parametric and microstructural study of the formation of gluten network in mixed flour-water batter
A parametric and microstructural study of the formation of gluten network in mixed flour-water batter
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DOI：
10.1016/j.jcs.2007.10.006
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发表时间：
2008-09-01
影响因子：
3.8
通讯作者：
Redl, Andreas
中科院分区：
文献类型：
--
作者：
Auger, Frederic;Morel, Marie-Helene;Redl, Andreas
面筋网络的形成是一个非常快速的过程，因此面筋网络形成的机理至今仍不清楚，研究起来也很困难。为了更好地表征这种动态事件，我们通过增加面团含水量来减缓其动力学。在混合期间，用行星式混合器以可变的混合速度和面粉/水比率进行，记录扭矩。研究了Orvantis、Caphorn和Isengrain三个小麦品种的普通面粉，在低粉水比下，混合曲线在扭矩增加到最大面团阻力峰之前有一个滞后期。滞后期持续时间增加面团含水量，而增加搅拌速度减少时间为最佳面团发展。对于研究的三种面粉，最佳面团发展的时间被发现是相关的瞬时功率传递到面团在滞后阶段，而不是特定的机械能需要得到最大的扭矩。除了这个共同的控制参数的影响，面粉表现出广泛的变化，在响应于一个给定的瞬时功率输送，面团的发展时间变化的一个因素为6。Orvantis总是比Caphorn或Isengrain.Optical显微镜观察面糊，使用蛋白质染色，表明面筋网络的发展是由两个连续的现象。第一个涉及的微观面筋块的形成，和第二个由面筋链的发展开始，在滞后phase.The结束观察到的三种面粉的非常不同的行为进行了讨论，在面糊结构和面筋蛋白的胶体性质。(C)2007爱思唯尔有限公司保留所有权利。
The mechanism of gluten network development is still unclear and remains difficult to study since gluten network formation in bread dough is a rather quick process. In order to better characterize this dynamic event, we slowed down its kinetics by increasing the dough water content. During mixing, performed with a planetary mixer at variable mixing speeds and flour/water ratios, the torque was recorded. Common flours from wheat cultivars Orvantis, Caphorn and Isengrain, similar in composition and Farinograph parameters, were studied.At low flour/water ratios, mixing curves showed a lag phase preceding the increase of torque to the maximum dough resistance peak. Lag phase duration increased with dough water content, whereas increasing the mixing speed decreased time for optimal dough development. For the three flours studied, the time for optimal dough development was found to be related to the instantaneous power delivered to the dough during the lag phase and not to the specific mechanical energy required to get the maximum torque. Besides the effect of this common control parameter, flours exhibited wide variations in response to a given instantaneous power delivery, with dough development times varying by a factor of 6. Orvantis was always faster to develop than Caphorn or Isengrain.Optical microscopy observations of batters, using a protein stain, showed that gluten network development resulted from two successive phenomena. The first one involved the formation of microscopic gluten lumps, and the second one consisted of the development of gluten strands starting, at the end of the lag phase.The very different behaviours observed for the three flours are discussed in relation to the batter structure and to the colloidal properties of Gluten proteins. (C) 2007 Elsevier Ltd. All rights reserved.