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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Addition of carboxy methyl cellulose (CMC) in wheat flour: Influence on mixograph parameters during dough development
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Addition of carboxy methyl cellulose (CMC) in wheat flour: Influence on mixograph parameters during dough development

机译：在小麦粉中添加羧甲基纤维素（CMC）：面团发育过程中的混合燃烧室参数的影响

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Carboxy methyl cellulose (CMC) is often used to stabilize moisture in fresh dough or to improve texture in frozen dough. The influence of the amount of CMC added in dough has been often studied but there are no results neither on the molecular size nor the chemical modification. The aim of this work was to study the addition of 0.1, 0.3 and 0.5% of incorporation of 3 unmodified-CMC (MW = 90 000, 250 000 and 700 000 g/mol) and 0.5% of a 90 kD-CMC functionalized with cysteine (SH numbers/g = 117.637 and 1626 祄ol/g). The effect of CMC addition on wheat flour (Thro) has been investigated on 10gcixograph. MLV, MPV, MRV, MTxV and MTxI parameters increase and MpTI decrease whenever the amount and the size of unmodified CMC increase. This means an increaseof the dough consistency and the dough speed development. The increase of SH quantity linked on modified CMC, exhibit a raise of MLV, MPV, MRV and WS, and a decrease of MPTi if compared to flour. The use of unmodified CMC in the dough led to an increaseof MTxV but the modification of CMC with cysteine did not show any change of this parameter. For MTxI any of the added CMC (either modified or unmodified) led to a increase of this parameter, but the influence of modified CMC decreased with the quantityof cysteine. This latter result is perhaps due to a decrease of CMC mobility in the dough with the increase of SH amount. Nevertheless, after the peak development, SH presence decreases the dough consistency. This could be due to a destruction of the protein network by reduction of S-S bounds in the presence of SH function. These preliminary tests show that size, amount and nature of the CMC used has an influence on dough development. Next work will compare the influence of CMC modification on structure of dough gluten network.
机译：羧甲基纤维素（CMC）通常用于稳定新鲜面团中的水分或改善冷冻面团的质地。已经研究了在面团中添加的CMC的量的影响，但没有结果既不导致分子大小也没有化学改性。这项工作的目的是研究添加0.1,0.3和0.5％的3个未修饰-CMC（MW = 90 000,250 000和700000g / mol）的0.5％，占90kD-CMC的0.5％官能化半胱氨酸（Sh Number / G = 117.637和1626÷OL / g）。在10GCixogrom上研究了CMC添加对小麦粉（Thro）的影响。每当未修饰的CMC增加的量和大小增加，MLV，MPV，MRV，MTXV和MTXI参数增加和MPTI降低。这意味着面团一致性和面团速度发展增加。与面粉相比，改性CMC上链接的SH量的增加表现出MLV，MPV，MRV和WS的增加，以及MPTI的降低。在面团中使用未修饰的CMC导致MTXV的增加，但MCC与半胱氨酸的改性没有显示出该参数的任何变化。对于MTXI，任何添加的CMC（修改或未修饰）导致该参数的增加，但是改性CMC的影响随半胱氨酸的量减少。后者结果可能是由于面团中的CMC移动性随着SH量的增加而降低。然而，在峰发育后，SH存在降低了面团一致性。这可能是由于在SH功能存在下通过降低S-S界来破坏蛋白质网络。这些初步测试表明，所用的CMC的大小，数量和性质对面团发育产生影响。下一项工作将比较CMC改性对面团麸质网络结构的影响。

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