Particle effect size of whole wheat flour on whole wheat bread quality based on magnetic resonance imaging technique

被引：0

作者：

Li, Juan ^{[1
]}

Wang, Ren ^{[1
]}

Wang, Li ^{[1
]}

Huang, Bailin ^{[2
]}

Cao, Hongting ^{[2
]}

Chen, Zhengxing ^{[1
]}

机构：

[1] School of Food Science and Technology, Jiangnan University, Wuxi

[2] Shanghai Niumag Electronics Technology Co., Ltd.

来源：

Jiangsu Daxue Xuebao (Ziran Kexue Ban)/Journal of Jiangsu University (Natural Science Edition) | 2012年 / 33卷 / 06期

关键词：

Arabinoxylans (AX); Gluten; Magnetic resonance imaging (MRI); Particle size; Water migration; Whole wheat bread;

D O I：

10.3969/j.issn.1671-7775.2012.06.007

中图分类号：

学科分类号：

摘要：

To illuminate the key reasons of water migration and competitive water absorption between arabinoxylans gels and gluten network matrix leading to poor quality of baking whole wheat bread, water distribution and migration of whole wheat dough with different particle size and adding amount of wheat bran were determined by nuclear magnetic resonance (NMR) techniques. The porosity of whole wheat bread with different particle size was analyzed by magnetic resonance imaging (MRI). The results of T2 relaxation time show that with the decreasing of whole wheat flour particle size, part of the water migrats from gluten network to AX gels in dough system. The water absorption by AX gels inhibites the formation of the gluten network. The whole wheat bread with particle size of 96.99 μm has optimal porosity with even gas-cell distribution and good baking quality.

引用

页码：654 / 658

页数：4

共 11 条

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