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

面团和面糊是由含有不同配料的小麦面粉制成的，用于各种烹饪。这些碱基的性质受面筋等小麦蛋白的影响很大。在薄饼和‘okonomi’烹饪等情况下，通常小麦粉在基质中的含量略低于15%~20%，并加入大量配料。在这种情况下面筋形成的机制目前还不清楚。因此，本研究研究了添加糖、蛋、奶和黄油的小麦面粉中各配料的添加和制备方法对饼基性能的影响。结果表明：将面粉与糖、蛋、牛奶和黄油混合制成均匀的基质，有利于改善饼基的柔软性和延伸性，从而缩短静置保存过程。黄油的加入对酥饼的硬度和延伸性有一定的影响，而基质中形成的面筋也通过掩盖黄油的脂肪而改善了酥油的这些特性。…此外，还比较了加水量为小麦粉的一半到五倍时形成的面筋含量。加水量越大，面筋含量越小，加水量为面粉的3倍时，面筋含量急剧下降。从每种碱基中提取的类面筋物质用0.5%的十二烷基硫酸钠和2-巯基乙醇溶解并过滤。以滤液作为多肽样品，采用高压液相色谱(HPLC)对其进行分析。结果表明，制备的碱基面筋蛋白中含有4~6种不同相对分子质量的多肽。在多肽复合体中，低分子量组分与约一个单位氨基酸的比例在30~50%之间，且随加水量的增加而增大。在加水1~2倍的面筋蛋白中，含有约230个氨基酸单位的高分子量多肽。结果表明，加水量的不同对面筋形成机理有定性和定量的影响。较少

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