The fundamental study on the properties of the bases prepared from wheat flour

小麦粉基质性能的基础研究

• 批准号: 12680138
• 负责人: ICHIKAWA Tomoko
• 金额: $ 2.11万
• 依托单位: Otsuma Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2000
• 资助国家: 日本
• 起止时间: 2000 至 2001
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12680138/
• 关键词: wheat flour; gluten network; high-pressure liquid chromatography (HPLC); glutenin; gliadin; elasticity; グルテン; グルテンネックワーク; グリアジン

Dough and batter bases from wheat flour with various ingredients are used for a variety of cooking. The properties of these bases are influenced significantly by wheat protein contained such as gluten. In the cases of crepe and 'okonomi' cooking etc. usually the content of wheat flour in the bases is little less than 15〜20% with a large quantity of ingredients added. The mechanism of gluten formation in such cases is not clear at present. So, in this study the effects of each ingredient addition and preparing methods on the properties of crepe basis from wheat flour with sugar, egg, milk and butter were investigated.The results obtained were as follows:Mixing carefully to prepare homogeneous bases contributed to the softness and extensibility of crepe, further allowed a quietly keeping process to abbreviate. The addition of butter was effective on the hardness and extensibility of crepe, and gluten formed in the bases also contributed to those properties by masking fattiness of butter. … More The contents of gluten formed with the addition of water as a half to five times of quantities as wheat flour were compared. The larger quantities of water were added, the smaller were the contents of gluten formed, and decreased sharply with water added as three times of quantities as wheat flour. Gluten-like substances extracted from the bases of every kind were dissolved in 0.5 % SDS 2-mercaptoethanol and filtered. The filtrate used as a polypeptide sample was analyzed by means of high-pressure liquid chromatography (HPLC). As a result four to six kinds of polypeptide with various molecular weights were contained in gluten from bases prepared. In the polypeptide composites the ratio of low molecular weight components with about one unit of amino acid was 30〜50%, the larger with the larger quantities of water added. In gluten with water added as one to two times of quantities, high molecular weight polypeptides with about 230 units of amino acid were contained. Consequently, it was showed that the difference of quantities of water added had the qualitative and quantitative influences on the mechanism of gluten formation in the bases prepared. Less

由小麦粉和各种配料制成的面团和面糊底料可用于各种烹饪。这些基质的特性受到所含小麦蛋白（例如面筋）的显着影响。在制作可丽饼和御好饭等时，底料中小麦粉的含量通常略低于15〜20%，并添加大量配料。目前尚不清楚这种情况下麸质形成的机制。因此，本研究探讨了各成分的添加量和制备方法对小麦粉加糖、鸡蛋、牛奶和黄油制成的可丽饼底料性能的影响。得到的结果如下：仔细混合以制备均匀的底料，有助于可丽饼的柔软性和延展性，进一步缩短了安静的保存过程。黄油的添加对绉纱的硬度和延展性有效，并且底料中形成的面筋也通过掩盖黄油的脂肪而有助于这些特性。 … 更多 添加水后形成的面筋含量是小麦粉的一半到五倍。加水量越大，形成的面筋含量越小，加水量为小麦粉的三倍时，面筋含量急剧下降。将每种基质中提取的麸质物质溶解在0.5％SDS 2-巯基乙醇中并过滤。通过高压液相色谱(HPLC)分析用作多肽样品的滤液。结果，所制备的基础面筋中含有四到六种不同分子量的多肽。多肽复合物中1个氨基酸单位左右的低分子量成分的比例为30〜50%，加水量越多则比例越大。添加1至2倍量水的面筋中，含有约230个氨基酸单位的高分子量多肽。结果表明，加水量的不同对所制备的基质中面筋形成的机理具有定性和定量的影响。较少的