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Effect of the chemical and physical properties of wheat starch granules on the rheological properties of wheat flour dough.

机译：小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。

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摘要

The effects of the chemical and physical properties of wheat starch granules on the rheological properties of wheat flour dough were investigated. First, the drying methods used to obtain starch fractions (air, freeze, and commercially dried) were investigated to determine if the methods influenced the rheological properties of the starch fractions. Analysis of the reconstituted doughs (starch, gluten, and water solubles) indicated that the commercial starch fractions affected more mixing curve parameters than the other two starch fractions, and chemical analysis determined that the commercially obtained sample contained higher amounts of damaged starch and protein.;Next, commercially available wheat starch fractions were studied for the relationship of differences to the rheological properties of the starch fractions in a wheat dough system. Analysis of reconstituted doughs and chemical and physical analysis of the starch fractions indicated the percentage of damaged starch, the amount of protein, and the percentages of A and B-type starch granules appeared to relate to many mixing curve parameters.;Additionally, the rate of moisture absorption and the effect of starch protein of a large and small starch granule fractions used in reconstituted doughs were studied. The rate of moisture absorption revealed that the small granule starch fraction absorbed more water and over a longer period of time compared to the large granule fraction. Reconstitutions of starch (and protein extracted starch) and gluten revealed that the protein content of the starch fraction does not influence the rheological properties of the reconstituted doughs.;Also, starch granule fractions were added to a base flour before mixing and to a flour dough after the dough had developed (at peak) and allowed to rest to determine if the starch influenced the mixing properties of a dough. The results indicated that the starch added to the flour prior to mixing had the greatest impact on influencing the mixing characteristics of a dough.;Finally, the differences in the rheological properties of starch granule fractions are likely influenced by the damaged starch content of the starch fractions.
机译：研究了小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。首先，研究了用于获得淀粉级分的干燥方法（风干，冷冻和商业干燥），以确定该方法是否影响淀粉级分的流变性。对重构面团（淀粉，面筋和水溶性食品）的分析表明，商业淀粉馏分比其他两种淀粉馏分对混合曲线参数的影响更大，化学分析确定，商业获得的样品含有更高含量的受损淀粉和蛋白质。下一步，研究了市售小麦淀粉级分的差异与小麦面团系统中淀粉级分流变特性的关系。重构面团的分析以及淀粉级分的化学和物理分析表明，受损淀粉的百分比，蛋白质的量以及A和B型淀粉颗粒的百分比似乎与许多混合曲线参数有关。研究了用于再生面团的大，小淀粉颗粒级分的吸湿性和淀粉蛋白的影响。吸湿率表明，与大颗粒级分相比，小颗粒级分吸收的水分更多，且吸收时间更长。淀粉（和蛋白质提取的淀粉）和面筋的重构表明，淀粉馏分中的蛋白质含量不会影响重构面团的流变特性。此外，将淀粉颗粒馏分添加至基础面粉中，然后进行混合，再添加至面粉面团中在面团已经发展（处于高峰）并静置以确定淀粉是否影响面团的混合性能之后。结果表明，混合前添加到面粉中的淀粉对面团的混合特性的影响最大。最后，淀粉颗粒流变特性的差异可能受淀粉中淀粉含量受损的影响分数。

著录项

  • 作者

    Casey, Bridget Nicole.;

  • 作者单位

    University of Minnesota.;

  • 授予单位 University of Minnesota.;
  • 学科 Food science.
  • 学位 Ph.D.
  • 年度 1998
  • 页码 143 p.
  • 总页数 143
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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