小麦醇溶蛋白对馒头比容及结构的影响

摘要

在小麦特一粉中分别添加谷朊粉(Gluten)、扬麦15醇溶蛋白(Y15-gli)、扬麦16醇溶蛋白(Y16-gli)、醇溶蛋白分离组分11(Gli-11)和15 (Gli-15),研究了这5种添加成分对馒头比容及结构等品质的影响.结果表明:Gluten和Gli-15能够显著增加馒头的比容,Y16-gli和Gli-11显著降低馒头的比容,而Y15-gli对馒头比容无显著影响;5种添加成分能够使馒头的径向方向增加,而高度方向变化不大,从而使馒头的高径比显著下降;添加谷朊粉、醇溶蛋白及醇溶蛋白组分能够使馒头表皮结构细密,改变馒头内瓤的气孔结构及气孔之间的物质厚度及薄膜状态.%Five kinds of ingredients (Gluten,Y15-gli and Y16-gli prepared from wheat flour,while Gli-11 and Gli-15 prepared from gliadin)were added into the wheat flour,respectively.The effects of these five kinds of ingredients on the specific volume,structure and other qualities of Chinese steamed bread (CSB) were investigated in this work.The results showed that gluten and Gli-15 could significantly improve the specific volume of CSB,but Y16-gli and Gli-11 had the opposite effect,while Y15-gli had no significant on the specific volume of CSB.The five additional components could significantly reduce the height to diameter ratio of CSB,which ascribing to the increase of the radial direction and little change of height direction of the steamed bread.Furthermore,the addition of gluten,gliadin and gliadin components made the epidermis structure of CSB become fine,and the stomatal structure,the film state,and the thickness of CSB changed.