Phase separation of wheat flour dough studied by ultracentrifugation and stress relaxation. I. Influence of water content.
Phase separation of wheat flour dough studied by ultracentrifugation and stress relaxation. I. Influence of water content.
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通过超速离心和应力松弛研究小麦面粉面团的相分离。
DOI：
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发表时间：
1996
期刊：
影响因子：
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通讯作者：
A. Eliasson
中科院分区：
文献类型：
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作者：
H. Larsson;A. Eliasson
淀粉和面筋分离成两个水相是小麦粉面团开发的一个重要方面。事实上，淀粉可以很容易地从面团中洗出，留下面筋凝胶，这很好地说明了面团的相分离。为了研究这种相分离，使面团经受100，000 X g的高离心力。在水分含量为38 ~ 50%的范围内，对六个小麦品种的淀粉和面筋进行了研究。在高含水量下，观察到面团分离成液体、凝胶、面筋和淀粉相。当含水量降低时，在试管底部发现未分离的面团。在低水含量下，未观察到分离。面团含水量对应力松弛模量的影响是相当大的含水量没有发生分离。对于面团制备的水含量增加，分离发生，模量的影响较小。这被解释为面筋发育完成的区域。分离性能因小麦品种而异。三个品种具有相同的相对量的分离相产生大致相同的应力松弛模量。
Separation of starch and gluten into two aqueous phases is an important aspect of wheat flour dough development. The fact that starch can easily be washed from dough, leaving behind a gluten gel, illustrates the phase separation of dough very well. To study this phase separation, dough was subjected to high centrifugal forces of 100,000 X g. The tendency of starch and gluten to separate into two phases is reported for six wheat cultivars at water contents ranging from 38 to 50%. At high water contents, a separation of the dough into liquid, gel, gluten, and starch phases was observed. When the water content was reduced, unseparated dough was found at the bottom of the test-tube. At low water contents no separation was observed. The influence of dough water content on the stress-relaxation modulus was considerable at water contents where no separation took place. For doughs prepared with increasing water contents, where separation occurred, the modulus was less affected. This was interpreted as being the region where gluten development was complete. Separation properties varied for cultivars of wheat. Three cultivars with the same relative amounts of separated phases produced roughly the same stress-relaxation modulus.