摘要
小麦面粉在我国拥有广泛的消费群体,然而,赖氨酸等营养物质在小麦面粉中含量较低。针对此问题,有效的手段就是添加氨基酸互补型的食品特别是大豆粉。本论文以开发大豆小麦混合粉为目标,考察全脂大豆粉、灭酶全脂大豆粉、脱脂大豆粉、灭酶脱脂大豆粉、大豆浓缩蛋白粉和大豆分离蛋白粉的分别添加对大豆小麦混合粉贮藏稳定性的影响,系统研究了大豆小麦混合粉的面团流变学性质的变化,并进一步揭示造成大豆小麦混合粉的面团流变学性质差异的影响机制,在此基础上,以制作面条为例,对大豆小麦混合粉的应用进行探讨。主要研究结果如下:
(1)通过贮藏稳定性实验,确立大豆小麦混合粉的贮藏期。添加全脂大豆粉的大豆小麦混合粉当添加量由5%提高到35%时,其贮藏期分别从50 d缩短到30 d,而对于添加灭酶全脂大豆粉的大豆小麦混合粉,其贮藏期由55 d降为45 d。添加灭酶脱脂大豆粉的大豆小麦混合粉,当添加量为35%时,其贮藏期低于55 d,但降低添加量,贮藏期皆可超过60 d。添加脱脂大豆粉、大豆浓缩蛋白粉或大豆分离蛋白粉的大豆小麦混合粉,当添加量不超过35%时,皆可贮藏60 d以上。
(2)大豆小麦混合粉的颜色亮度值L、颜色红绿值a、颜色黄蓝值b及完全白度值H与大豆小麦混合粉中每个组份的颜色值及每个组份在大豆小麦混合粉中的质量分数有关。当大豆粉和小麦面粉的颜色值L、a、b及H为常数时,大豆小麦混合粉的颜色值仅与每个组份所占的质量分数有关,呈一阶线性关系。
(3)大豆小麦混合粉面团的储能模量G'和耗能模量G"随着大豆粉的添加量增加而降低,但Tanδ则升高。大豆粉的添加不仅能降低大豆小麦混合粉的面团的弹性,亦能导致面团的流动性下降;大豆小麦混合粉的面团的弹性下降速率要快于粘性,且随着粘性所占的比例增大,面团有向“类液体”方向变化的趋势。
(4)添加全脂大豆粉、脱脂大豆粉、大豆浓缩蛋白粉或大豆分离蛋白粉的大豆小麦混合粉面团的硬度、弹性、G'、G"、ε_H、σ_(max)随添加量的增加而呈现不同的变化。当脱脂大豆粉、大豆分离蛋白粉或大豆浓缩蛋白的添加量低于4%,而全脂大豆粉低于3%时,这些参数值皆高于对照样;但当继续提高添加量时,这些参数值却迅速下降;当添加量超过9%之后,下降过程却开始趋于变缓。添加灭酶脱脂大豆粉或灭酶全脂大豆粉的大豆小麦混合粉的硬度、弹性、G'、G"、ε_H、σ_(max),当添加量在0~20%时皆低于对照样。
(5)当脱脂大豆粉、大豆分离蛋白粉或大豆浓缩蛋白粉的添加量不超过4%,全脂大豆粉不超过3%时,促使大豆小麦混合粉面团流变学性质强化的主要原因是脂肪氧化酶氧化脂肪生成氢过氧化物将面团中面筋蛋白质的-SH氧化成-S-S-,从而增强了面筋蛋白的三维结构。
(6)当脱脂大豆粉、大豆浓缩蛋白粉或大豆分离蛋白粉的添加量由4%提高到9%,全脂大豆粉由5%提高到9%时,造成大豆小麦混合粉的面团流变学性质弱化的主要原因是大豆蛋白质对面筋蛋白的稀释作用;而当大豆粉的添加量超过9%时,大豆蛋白质和小麦面筋蛋白相互作用形成的蛋白聚集体破坏面筋网络的形成是导致面团流变学性质弱化的主要原因。
(7)通过面条感官评价实验,确立添加4%的脱脂大豆粉对面条品质改善效果最佳。与对照样相比,其咀嚼性和硬度分别提高了16.1%和15.5%,抗拉断力增强了8.5%,感官评价提高了5.8%,达到91分。
(8)当脱脂大豆粉添入小麦面粉后,在低初始和面水分条件下,大豆蛋白利用自身较高的吸水能力,与面筋蛋白大分子复合物在微小区域争夺水分,使其束缚水含量低于最高值,造成面筋结构难以完全形成,面条内部网状结构的连续性变差,均匀的网络结构被打断,出现一些大小不一的块状物,且在烹煮面条中出现空洞(隙),导致面条烹煮损失率未得以改善。
In our country, wheat flour has a wide range of consumer group. In fact, the content of nutrient lysine is very low in wheat flour. Therefore, a kind of efficient strategy of adding soybean protein powder has been developed to compensate the shortage or lack of nutrients in wheat flour. In this dissertation, using six kinds of soybean powders including whole soybean powder, inactive whole soybean powder, defatted soybean powder, inactive defatted soybean powder, soybean protein concentrate powder or soybean protein isolate powder as one of components to form the soybean-wheat mixed powder, the tests were firstly performed to analyze the storage stability of mixed powder, and dough rheology properties of the six kinds of mixed powders was also investigated, and then the impact mechanism was revealed. Based on the results of the study on dough rheology properties and the storage stability, noodles were used as an example to investigate the application of the mixed powder. The main findings were as follows:
(1) Through the experiment of storage stability, it could establish the safe storage period of soybean-wheat mixed powder. When the percentage of whole soybean powder increased from 5% to 35%, the safe storage period of soybean-wheat mixed powder was shortened from 50 d to 30 d; but for adding inactive whole soybean powder, the storage period decreased from 55 d to 45 d. As for adding inactive defatted soybean powder, when its percentage in the mixed soybean-wheat powder was 35%, the safe storage period was not more than 55 d; but if reducing its percentage, the storage period could be more than 60 d. If adding defatted soybean powder, soybean protein concentrate powder or soybean protein isolate powder into wheat flour, when their percentage did not exceed 35%, they could all be safely stored over 60 d.
(2) The brightness value L, red-green value a, yellow-blue value b and Hunter whiteness value of the mixed new soybean-wheat powders was related to the colors and mass of each individual powder in the mixed powder. When the color values of L, a, b and H of each individual powder were constant, the color value of the mixed powder was only related to the mass percent of each individual powder, shown a good linear relationship.
(3) It was found that G' and G" of the mixed powder decreased along with the increase of the percentage of soybean powder added into the mixed soybean-wheat powder, but Tanδincreased. Adding soybean powder could not only reduce the elasticity of the mixed soybean-wheat mixed dough, but also lead to the decrease of its liquidity (or viscosity). The descent speed of the elasticity was faster than its viscosity, and with the increase of the proportion of viscous liquid, it trended to form "class liquid".
(4) It was found that hardness, flexibility,ε_H,σ_(max), G' and G", as for defatted soybean powder, inactivated defatted soybean powder, whole soybean powder, or inactivated whole soybean powder, had different variations with the increase of the adding percentage. When defatted soybean powder, soybean protein isolate or soybean protein concentrate powder was added less than 4%, or whole soybean powder less than 3%, the values of these parameters were higher than the control (only wheat dough). However, these parameters fell rapidly when the adding percentage was more than 9%, and then slowly fell down. The hardness, flexibility,ε_H,σ_(max), G' and G" properties of the soybean-wheat mixed powder added inactive defatted soybean powder or inactive whole soybean powder were less than the control when the adding percentage was in the range of 0~20%.
(5) Adding defatted soybean powder, soybean protein isolate powder, soybean protein concentrate powder or whole soybean powder into wheat flour (the percentage of defatted soybean powder, soybean protein isolate powder, soybean protein concentrate powder was not more than 4%, while whole soybean powder was not exceeded 3%), the reasons for the improved rheological properties were mainly that hydrogen peroxide oxidation which was produced from fat under the action of lipoxygenase oxidized–SH bond of gluten protein to form -S-S- bond, which leaded to the strengthened three-dimensional structure of gluten protein.
(6) When the percentage increasing from 4% to 9% for defatted soybean powder, soybean protein concentrate powder or soybean protein isolate powder, and increasing from 5% to 9% for whole soybean powder, the reason for the weakened dough rheological properties of the mixed soybean-wheat powder was mainly attributed to the dilution of soybean protein for gluten protein; when the adding percentage of soybean powder was more than 9%, however, the protein aggregation which was from the interactions between soybean protein and wheat gluten protein resulting in the breakdown of gluten network mainly contributed to the weakened dough rheological properties.
(7) Through the experiments of the sensory evaluation of noodles, it was found that defatted soybean powder was the best soybean powder as one of the components added into wheat flour, and its optimal percentage accounted for the mixed soybean-wheat powder was established 4%. Compared with the control, its chewing and hardness properties increased by 16.1% and 15.5%, respectively, its tensile breaking strength increased by 8.5%, and its sensory evaluation increased by 5.8%, which reached 91.
(8) It was found that if adding defatted soybean powder into wheat flour, when the initial moisture of the mixed soybean-wheat powder was relatively low, soybean protein with high water absorption capacity competed the moisture with gluten protein macromolecular complex in the small regional competition, and then the bound water failed to arrival at the maximal content, leading to the uncompleted and discontinuous gluten structure and the appearance of massive objects at various sizes in cooked noodles, which finally resulted in the loss of noodles without any improvement.
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