通过在小麦面粉中添加8种盐溶蛋白组分制作馒头,探讨各组分对馒头的比容、硬度、高径比及馒头内瓤显微结构的影响,以期为小麦盐溶蛋白的深度开发和利用提供有效的材料和技术支撑.采用韦恩分类的方法从郑麦379小麦粉中分离、纯化出8种盐溶蛋白组分再添加到特一粉中,用酵母一次发酵法制作馒头,用GB/T 21118-2007检测比容,用游标卡尺检测高径比,用自制硬度仪检测硬度,用尼康显微镜观察馒头的显微结构.添加的8种组分中有3种能够显著减小馒头的比容,有2种能够显著增加馒头的比容;有6种能够显著增加馒头的高径比;8种组分均可显著增加馒头的硬度.馒头的比容及硬度不仅与气孔大小和气孔数量有关,还与其面筋骨架的强度有关,可通过添加不同的盐溶蛋白组分来调节馒头的高径比.%The protein fractions extracted from wheat can be classified into albumin,globulin,gliadin and glutenin according to different solubility in various solvent.In order to provide effective materials and technical supports for the deep development and utilization of wheat globulin,in this study,the effects of eight components of globulin on the specific volume,hardness,height to diameter ratio and the microstructure of Chinese steamed bread (CSB) were investigated.Venn classification was used to separate and purify eight kinds of globulin protein components from the Zhengmai 379 wheat variety,and then eight components were added to the flour.CSB was made by yeast one-time fermentation method.The specific volume was evaluated using the national standard method GB/T 21118-2007.The height-diameter ratio was examined by a vernier caliper.The hardness of CSB was tested by a homemade hardness tester.The microstructures of CSB were observed by a microscope (Nikon E200MV,Japan).The results showed that three of the eight components were able to significantly reduce the specific volume of the CSB,and two components could notably increase the specific volume of the CSB.There were six components that could significantly increase height to diameter ratio of the CSB.All of the eight components could prominently increase the hardness of the CSB.The specific volume and hardness of CSB were not only related to the stomata size and number,but also to the strength of the gluten skeleton.Our results revealed that change in height and diameter ratio of the CSB could be adjusted by adding different globulin protein components.
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