Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough

被引：0
作者：
Li X. [1 ]
Lü Y. [1 ]
Huang Y. [1 ]
机构：
[1] School of Food Science and Technology, Henan University of Technology, Zhengzhou
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 03期
关键词：
Glutenin macropolymer; Hot-water dough; Mesoscopic characteristics; Starch gelatinization; Viscosity properties;
D O I：
10.7506/spkx1002-6630-20200207-055
中图分类号：
学科分类号：
摘要：
In this paper, the content and particle size distribution of glutenin macropolymer (GMP), protein secondary structure, and starch gelatinization properties in doughs made with hot water at different temperatures (55, 65, 75, 85 and 95℃) were investigated by the Kjeldahl method, particle size analysis, Fourier transform infrared spectroscopy and a rapid visco analyzer.The results showed that the content of GMP in hot-water dough increased significantly with the increase of water temperature (P < 0.05), and GMP was transformed from small to medium and large particle sizes; the α-helix and β-sheet structures were partially converted into β-turn and random coil structures.The degree of starch gelatinization in hot-water dough gradually increased with the increase in water temperature, while the peak viscosity, minimum viscosity, breakdown value, final viscosity, setback value and time to peak viscosity decreased, more steeply above 75℃. © 2021, China Food Publishing Company. All right reserved.
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页码：98 / 103
页数：5
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