在调查开始美白面粉面粉氯化,hydrophobicization小麦淀粉颗粒被胶体的观察发现,甚至发现了相同的疏水化后干燥热处理(120°C, 2小时)的小麦面粉和在室温下离开了很长一段时间。分析认为,小麦淀粉颗粒的疏水作用可能是小麦淀粉颗粒表面蛋白质参与的主要原因。
通过改进热蛋糕的弹性结构,生产高质量的castella,,对于水稻/小麦面粉面包,通过减少小麦麦谷蛋白党卫军债券由于其疏水性,水稻/小麦面粉面包干燥热处理小麦面粉或离开站在室温下很长一段时间。研究发现,这影响了面包制作性能的恶化。
小麦的表皮比水稻硬,并且与胚乳紧密结合,因此很难去除。由于这个原因,谷物被碾碎,去掉坚硬的外皮,制成面粉。人类想要白面粉和先进的磨粉技术来去除小麦的外壳,这就产生了相当白的面粉。然而,它不再变白了。这是一个来自古埃及、希腊和罗马时代的故事。古人喜欢吃白面包和白蛋糕。自古以来,如何使面粉白化一直是一个大问题。进一步研究了药物的漂白作用,更具体地说,氯气的漂白(氯化)作用。小麦粉中类胡萝卜素色素叶黄素的降解。面粉氯化漂白效果较好。 For more than 97 years, the effect of chlorine gas on soft wheat flour has been improved in the United States [1]. In addition to bleaching effects, chlorination was also found to improve cake quality. The cake volume was improved, the texture was uniform, the cake was white in color, the cake shape was uniform, and the texture was good [2-6]. Fruit holding in the cake also occurred [7]. The effects of chlorination on wheat flour are diverse, and studies have been conducted on wheat protein [8], starch [9] lipids [10,11], pentosan [12], water absorption [13], and lipophilicity [14]. The effect on all flours was shown by chlorination [15].
大约60年前,热蛋糕诞生的时候,日本的饮食还是一样的,是一种低热量、低热量的日本食物,比如米饭、腌萝卜、腌李子和鱼干。难怪母亲们想看外国电影,想让她们的孩子吃刚在烤箱里烤好的蛋糕。但在日本,烤箱不在厨房里。一个是煎锅。当时,人们发明了一种用这种煎锅快速烤熟并趁热食用的热饼。但是这个热饼的饼适性很差,在口腔里立刻变成了饺子,失去了组织弹性。当时,海外的面粉都是氯化的。该方法的引入对改良日本热饼效果显著。当用氯化面粉烘焙时,煎饼的组织弹性被保留在口腔内(图1)。
图1所示。氯化对热饼(饼)体积和弹性的影响
因此,氯化面粉开始被用于制作热饼。但是,由于在工厂使用氯气的危险和从蛋糕中流出的氯气对人体的危险,日本很快就停止了生产。这种改进的方法在美国仍被广泛使用。我们停止了氯化,但没有其他选择。目前还不清楚为什么氯化面粉会使煎饼具有很强的组织弹性。很明显,小麦粉的氯化处理引起了一些重要的化学变化,并参与了热饼的质地改善,但原因尚不清楚。然而,小麦粉氯化处理的卫生状况不佳,世界各国都强烈要求避免这种改进方法。如果我们在将氯气与面粉混合时不知道这种效果是什么,我们就无法避免这种方法而获得一种更安全的方法。氯化处理法[16]是将一定量的小麦粉(含水量约14%)放入一个在室温下旋转的盒子中,直接向里面吹入氯气的方法。一会儿,面粉变白了,氯味消失了。 After taking a part of the wheat flour and suspending it in water, the pH is measured to measure the treatment level. The tissue elasticity of hot cakes was improved at extremely low treatment levels (approximately chlorine 0.3 g/kg flour).
Solars公司对面粉氯化进行了全面研究[17,18]。首先将小麦粉分为水溶性(WS)、面筋(G)、初淀粉(PS)、尾砂(T)四大类,然后按原比例混合制备再造面粉,并据此进行蛋糕烘焙。利用该方法,在进行面粉组分间交换的同时,促进了氯化面粉的研究。我们正在研究哪一类低粉因氯化而改变。结果表明,氯化面粉对蛋糕的影响与PS分级有关。后来,其他研究人员也得到了类似的结果[19-21]。我们使用未经处理的氯化面粉和经过处理的面粉。分馏的每个部分(WS G PS T)和各部分之间的替代,进行热蛋糕烘焙实验重组面粉(如WS, G, T从未经处理的小麦面粉+ PS治疗),氯化面粉的澄清,PS分类显示的效果改善热蛋糕的组织弹性。这是。分馏刚出炉的蛋糕的面粉[22]进行如下(图2)。水被添加到面粉,和混合物搅拌捣碎机然后离心机分离水溶性(WS)分数(水溶性多糖、蛋白质、氨基酸、肽、糖,等等)的面粉, and the precipitate is separated. Suspended in an acetic acid solution (pH 3.5) and dissolved in this was classified as gluten (G). The pH of the insoluble matter is returned to 5.0, and the precipitate is separated into two layers by stirring and centrifuging. The yellow, sticky one in the upper layer is the tailings (T) fraction (meaning water-insoluble proteins, polysaccharides, smaller starch granules, waste such as lipids), and the pure white section in the bottom is the prime starch (PS) fraction. It consisted of larger starch granules. Wheat starch granules consist of larger granules (20 μm on average) and small granules (2 μm on average) with different biosynthetic mechanisms. In this way, the wheat flour was fractionated into 4 fractions and the recovery rate was almost 100% (WS fraction 10%, G fraction 10%, T fraction 40%, PS fraction 40%). A hot cake was produced with good reproducibility by baking according to the stirring time, the liquid/solid ratio, and the pH of the original flour. It was found that the hot cakes had tissue elasticity when only the PS fraction obtained from chlorination flour were replaced [19] (Table 1). Then, what kind of change occurred in wheat starch granule (PS fraction) in chlorination flour and what is related to the tissue elasticity of this hot cake? Whistleret al。[23-25]研究了氯化处理对小麦淀粉的影响。他们报道了一个独特的氧化解聚反应的淀粉分子氯化低水含量。用小麦粉WS组分、G组分、PS组分和T组分组成的复配面粉进行热饼烘焙时,仅用氯化面粉类别代替PS组分,热饼变得有弹性。将蔗糖脂肪酸酯(SFAE=蔗糖脂肪酸酯)放入面糊后,组织弹性消失[19](表1)et al。[26]用尼龙长丝截留气泡的方法研究了卵凝胶巢的形成过程。在捕泡行为方面,粘泡率高的疏水性依次为:棉=麻<丙烯酸>聚氯乙烯<丝<羊毛>尼龙。他们通过观察纤维的亲水性和疏水性的差异来研究气泡的粘附性。换句话说,疏水性的特性通过将气泡(原来气泡表面是疏水的)附着在纤维表面来稳定气泡。我们从这个实验中得到了启示,并进行了后续的实验。采用微生物实验用孔玻片。一滴含水淀粉颗粒悬浮液(使几十个淀粉颗粒落在整个载玻片的中空上)。在显微镜下观察到,由于重力的作用,水滴中的淀粉颗粒在几秒钟内就下沉了。用该方法对氯化小麦粉和未处理小麦粉在水中的淀粉颗粒行为进行了比较。在前者中,当淀粉颗粒在水中相互靠近时,在淀粉颗粒表面的某一位置存在强烈的吸附作用,就像存在一种磁力一样。 This behavior was never seen in the latter. It was found that the starch grains of chlorination wheat flour were close to each other and adsorbed one after another at convenient positions. That is, it seems that some reactive groups were generated on the grain surface. At this time, when the sucrose fatty acid ester aqueous solution was put into this, the property of the cluster disappeared in an instant. From this, it was speculated that this property of aggregation might be due to the formation of hydrophobic groups on the starch granule surface by chlorination (Figure 3). Corresponding to the addition of sucrose fatty acid ester to the cake batter, the elasticity gain of the hot cake disappeared, and it may be directly related to the disappearance of the agglomeration property of starch granules by sucrose fatty acid ester under the microscope. It was inferred that the hydrophobization of PS fraction (starch granules) in chlorination flour was related to the tissue elasticity of hot cakes [27]. Sucrose fatty acid ester (SFAE) is an ester bond of a hydrophilic substance (sucrose) and a hydrophobic substance (fatty acid). It is speculated that chlorination caused some changes in the surface of starch granules to make them hydrophobic, which was responsible for improving the tissue elasticity of the hot cake.
图2。小麦粉醋酸分离
图3。氯代淀粉颗粒在水中的团簇形成(A)及添加蔗糖脂肪酸酯后的变化(B)
表1。重新合成的未氯化小麦粉的焙烤结果仅取代氯化小麦粉的主要淀粉部分
Cl2率 (克/公斤) |
体积 (cm3.) |
黏性 |
有弹性 |
0.0 |
331 |
4.0 |
0.0 |
0.4 |
345 |
3.5 (3.5)b |
1.0 (1.5) |
0.8 |
360 |
2.0 (4.0) |
2.5 (1.0) |
1.2 |
355 |
0.5 (4.0) |
3.5 (1.5) |
1.6 |
355 |
0.5 (4.0) |
3.5 (1.5) |
2.0 |
328 |
0.0 (3.0) |
4.0 (3.0) |
b括号内的数字表示添加蔗糖脂肪酸酯时的值。
根据小麦粉的重组实验,推断氯化小麦粉对热饼组织弹性的获得是由PS组分的变化引起的,PS组分在弱小麦粉中约占40%。PS段淀粉颗粒的疏水性是由氯化反应引起的,需要对其疏水性进行量化,因此对其亲脂性进行了研究。这是一个实验,将氯化小麦粉中的淀粉颗粒和非氯化小麦粉中的淀粉颗粒放在试管中,用油(任何液体都可以)在水中剧烈搅拌。氯化产物具有较强的亲脂性。
在水中,油比水轻,浮在水层之上,但当淀粉颗粒粘附在油上时,由于淀粉颗粒的重量,油在水中下沉(图4)。随着氯化水平的增加,沉淀量相应增加。和疏水化的数量可以量化(28 - 30)(图5),在显微镜下观察,这个氯化面粉的淀粉颗粒被吸附到油[28],但淀粉颗粒紧密堵塞表面的油滴的饺子。此外,可以观察到淀粉颗粒被紧密地包裹在其中(图6)。
图4。(A)氯化淀粉(2.0 g Cl2(B)水中含油的非氯化淀粉。O-oil S =淀粉
图5。氯化处理对小麦淀粉吸附油脂的影响
图6。氯化淀粉颗粒附着在油滴上的显微照片
在未经处理的淀粉颗粒中没有观察到这种性质。除小麦淀粉颗粒外,其他淀粉颗粒包括马铃薯、大麦、水稻、玉米和枯落物淀粉。发现任何淀粉颗粒,如颗粒,经氯化处理后,每个粉[31]变得亲脂。此外,当淀粉颗粒经过各种溶剂和酶处理后,进行亲脂性消失试验时,发现淀粉颗粒经蛋白酶如胃蛋白酶处理后消失,并在淀粉颗粒表面的蛋白质发生氯化反应。推测其疏水性为[28](表2)。各种淀粉颗粒[31]的疏水性也相同。直接氯化成粉末的20种氨基酸和观察纸色谱法显示景点不同的射频氨基酸酪氨酸和赖氨酸等(图7)。这是推断,氯原子进入氨基酸酪氨酸和赖氨酸等,和Rf值导致疏水性。氯原子进入的位置也从市售一碘酪氨酸和二碘酪氨酸的氯化反应中推断出来。另外,还证实了将极易溶于水的BSA(牛血清白蛋白)等蛋白质干燥后,即使再加水[32]也不能溶解的事实。关于小麦淀粉颗粒表面是否有蛋白质存在,人们一直争论不休。用考马斯亮蓝、伊红Y、酰胺黑10B等蛋白质染料对小麦淀粉颗粒进行染色。 No stain is observed under the microscope on the surface of the starch granules that are lightly stained with each dye. The fluorescent dye Fluorescamine [33] was reacted with the surface of wheat starch granules. If protein is present, it reacts with Fluorescamine and fluoresces. As a result, they all fluoresced neatly and glowed green (Figure 8). Unstained ones did not fluoresce [34]. The starch granule surface proteins in PS fraction from chlorinated wheat flour were extracted and compared with those from unchlorinated wheat flour, and an increase in the amount of protein attached was observed [35]. Just as the lipophilicity of PS fraction in chlorination-treated wheat flour disappeared by protease treatment, lipophilicity also disappeared in the dry heat-treated wheat flour and the PS fraction in wheat flour treated at room temperature for a long time as described below. The PS fraction in the wheat flour that had been left to stand at room temperature for a long time was also considered to have been hydrophobized due to changes in starch granule surface proteins [36]. The protein on the surface of wheat starch granules was quantified by the dye binding method. The protein contained in starch granules was stained with amido black 10B [37], solubilized in a weak alkaline solution, and the amount of amido black 10B was measured by OD630 to measure the amount of bound protein [38,39]. Furthermore, wheat starch granules were stained with starch dye, Remazol brilliant blue, and the higher-order structure inside the granules was observed by SEM (scanning electron microscope) [40]. The internal structure of wheat starch grains could be observed without gelatinization (Figure 9). At that time, a British research group was studying the hardness of wheat grains. The hardness of wheat grains on wheat milling was an important issue. They were investigating the relationship between starch granule surface proteins and wheat grain firmness [41-49]. As a result, it led to the discovery of friabilin. The presence of protein on the surface of wheat starch granules became less questionable.
图7。A,酪氨酸(1)和氯化酪氨酸(2),一碘酪氨酸(3)和氯化一碘酪氨酸(4),二碘酪氨酸(5)和氯化二碘酪氨酸(6)的纸色谱图;B、赖氨酸(1)和氯化赖氨酸(2)
图8。荧光胺处理小麦原生淀粉的荧光显微照片
图9。扫描电镜观察小麦淀粉用雷马唑亮蓝(RBB)染色,十二烷基硫酸钠和2-巯基乙醇(SDS-ME)溶液提取5次。A、提取淀粉,赤道槽稍空;分裂双壳半淀粉;C,淀粉内部;D为颗粒两半滑移面。酒吧= 10μm。
表2。经各种酶和某些溶剂处理后的氯代原生淀粉的油结合能力
|
Oil-binding能力 |
治疗 |
百分比 |
毫升 每克b |
没有一个 |
One hundred. |
1.4 |
胃蛋白酶 |
50毫克 |
0 |
0.0 |
5毫克 |
7 |
0.1 |
0.5毫克 |
20. |
0.3 |
Heat-denatured胃蛋白酶,c50毫克 |
79 |
1.1 |
胰蛋白酶,50毫克 |
0 |
0.0 |
α胰凝乳蛋白酶,50毫克 |
29 |
0.4 |
α淀粉酶、5毫克 |
20. |
0.3 |
β淀粉酶,8.25毫克 |
20. |
0.3 |
Chloroform-methanol |
150 |
2.1 |
水饱和正丁醇 |
One hundred. |
1.4 |
钠dodecylsulfate |
130 |
1.8 |
7%的盐酸在室温下 |
0 |
0.0 |
用氯化法获得饼性的方法不是一种卫生方法。我寻找一种比氯化更安全的方法。到目前为止,有报道称一种干法热处理方法是面粉粉饼替代氯化法[50-55]。如果干热处理小麦粉具有与氯化小麦粉相同的改善效果,则应通过干热处理并疏水面粉中PS组分来提高热饼的组织弹性。小麦粉在开放式烤箱中进行干燥热处理,温度为120°C,温度为0、1、2、3、5小时,或110-140°C,温度为2小时。从加压后蛋糕隆起的恢复情况来检测热饼的组织弹性(表3)。毕竟,热饼[56]的改善效果得到认可。
表3。加热时间的影响
条件 |
具体的体积b(ml / g) |
厚度后 释放c(毫米) |
有弹性d (%) |
原始 |
在紧迫的 |
0小时(9.9)e |
2.03 |
1.55 |
37.8 |
76.2 |
0.5 (6.3 |
1.97 |
1.57 |
40.8 |
79.9 |
1.0 - 3.6 |
1.96 |
1.61 |
41.3 |
82.4 |
2.0 - 0.0 |
1.95 |
1.69 |
48.5 |
86.7 |
3.0 - 0.0 |
1.91 |
1.71 |
50.5 |
89.6 |
4.0 - 0.0 |
1.89 |
1.83 |
56.0 |
96.9 |
5.0 - 0.0 |
1.73 |
1.68 |
57.0 |
97.4 |
一个在120°C。
bSD±0.014。
cSD±0.5。
dSD±1.1。
e热处理面粉的水分百分比。实验重复了两次。
此外,小麦粉的干热处理为120℃8小时,110℃8小时,100℃8小时,90℃144小时(6天),80℃144小时。干燥热处理小麦粉样品是通过在70℃(10天)和在60℃(22.5天)下分别改变240小时和540小时的处理条件制备的(共54个样品)。研究了热饼的组织弹性和疏水性。证实了在高温下短时间内和低温下长时间内获得了相似的组织弹性,并获得了疏水性[57]。在小麦粉乙酸分馏法中,将传统的韦林搅拌器搅拌方法改为自动研钵搅拌方法。从小麦粉中获得PS组分时,搅拌比Waring搅拌器要弱。干燥热处理和分馏的小麦面粉离开站在室温下很长一段时间,不可分割的T分数由于疏水化的PS分数四分数(WS G PS T分数)证实了这个方法。PS分级恢复下降与热饼[58]的组织弹性有显著相关。对经干燥热处理的小麦粉进行了PS分离,并观察了其亲脂性。因此,与氯化小麦粉一样,干热处理后的面粉PS馏分中淀粉颗粒表面也表现出较强的亲脂性[59-63]。 Lipophilicity was also found in chlorination and dry heat treatment experiments using microbial polysaccharide curdlan particles [64]. The dry heat-treated wheat flour were fractionated with acetic acid, synthetic flours were prepared using them, and hot cake baking test was carried out by a replacement experiment. As a result, it was confirmed that tissue elasticity was obtained by dry heat treatment in PS and T fractions, and the same effect as chlorination was confirmed [65]. Thus, it was found that the starch granule surface in PS fraction was made hydrophobic by controlling the treatment time and temperature of wheat flour, and the properties were greatly changed. The interaction between the PS and T fractions, which account for 70 to 80% of the dry heat-treated wheat flour, contributed to the formation of a firm structure in the hot cake structure, so it could not be collapsed even with a slight pressurization. After that, it was confirmed that the T fraction was also lipophilic [66]. Why don't you lower the temperature further and extend the time? This idea uses the temperature coefficient (the reaction rate becomes 1/2 to 1/3 times as the reaction time decreases by 10°C). If it is lowered to 120°C → 110 → 100°C →→→ room temperature, it should become hydrophobic even at room temperature by extending the time. From the previous experiments, it was found that the PS fraction of wheat flour was hydrophobized even at room temperature when left for a long time. Wheat flour left at room temperature (15 to 20°C, 12 months) was subjected to acetic acid fractionation one after another to collect WS, G, PS and T fractions, which extended the standing time and increased the elasticity of the hot cake. As it gradually became stronger, the interaction between the PS and T fractions due to hydrophobicity became stronger and it became difficult to separate them. There was a strong correlation between the magnitude of the interaction between the PS and T fractions and the tissue elasticity of the hot cake [67]. At first glance, it looks like nochange flour also changes from hydrophilic to hydrophobic in it. Proteins in wheat flour played an important role in the interaction between PS and T fractions [36]. Hydrophobization of the surface of chlorinated wheat starch granules is the hydrophobicization of starch granule surface proteins. Chlorine was introduced into amino acids such as tyrosine and lysine to show hydrophobicity. The same hydrophobization was shown in dry heat treatment, but chlorine was not involved in the hydrophobization. Hydrophilic groups of protein macromolecules that had been exposed to the surface by dry heat treatment were buried inside, and hydrophobic groups that had been buried so far were exposed to the surface, which occurred on the surface of starch granules, and the PS fraction was hydrophobized [68-72].
结果表明,氯化处理、干热处理或在室温下存放较长时间的小麦粉中PS组分均发生了疏水作用。疏水作用与蛋糕糊中的气泡和热蛋糕的质地弹性有何关系,是否与热蛋糕的改善有关尚不清楚。通过碳酸氢钠分解和机械搅拌,蛋糕糊中形成气泡,但气泡膜是通过蛋白质变性形成的,且气泡膜是疏水的。当处理后的面粉中PS组分变成疏水性时,淀粉颗粒会吸附在气泡表面。矿石浮选方法也是一个类似的应用实例。即使在这里,气泡是通过搅拌产生的,但如果没有稳定的东西,气泡会立即消失。在浮选过程中使用戊醇作为发泡剂。金属通常是疏水的。众所周知,方铅矿或黄铜矿的粉末会附着在泡沫表面,泡沫寿命长。利用这一点,每一个矿粉都可以进行选矿。 An experiment was conducted to confirm whether air bubbles were stabilized when the surface of wheat starch granules was hydrophobized. A confirmation experiment was conducted to confirm whether or not the bubbles were stabilized. Water, 500 mg of chlorinated wheat starch granules, and 2% isoamyl alcohol were placed in a test tube and stirred vigorously with a vertical shaker for 30 minutes. Isoamyl alcohol was used as the foaming agent. When the stirring was stopped, the bubbles disappeared in only a few tens of seconds, but this was photographed every few seconds. From the photograph, it was found that the starch granules of chlorination wheat flour tended to stabilize air bubbles [30]. Dry-heat-treated wheat starch granules (120°C, 1, 2, 5 hours) 500 mg were similarly tested. The foam stability was compared between starch granules from wheat flour that had not been dry heat treated at all and starch granules of wheat flour that had been dry heat treated at 120°C for 1, 2, 5 hours. Starch granules of dry-heat treated wheat flour stabilized the foam [73]. Even in the hot cake structure, the bubbles in the cake batter are stabilized by hydrophobizing the starch granules of the processed wheat flour, which contributes to the tissue elasticity of the hot cake. I thought it was done.
Castella的制作方法是充分形成鸡蛋泡沫,加入面粉,在220°C的烤箱中烘烤。如果在烤箱中放入足够多的鸡蛋泡,再放入220°C的烤箱,加热后气泡会立即消失,变成橡胶状。如果在加热前加入面粉,就会形成城堡结构。面粉本质上是疏水的,可以稳定鸡蛋的泡沫。从古时候开始,牛栏用小麦粉在碾磨后立即在室温下陈化(常温已久)。原因尚不清楚,但大家都知道,好的城堡是不可能不老化的。中村et al。报道了小麦粉在卡斯特菌生产过程中长期不为人知的老化原因是由于PS组分的疏水性。在室温(15 ~ 25℃,2、4、6、8、10、12个月)下烘烤,观察castella比体积的增加。同时,研究了PS组分的疏水作用与T组分间相互作用增加的相关性。在常温下放置较长时间的小麦粉PS部分发生疏水作用,使castella面糊趋于稳定[74](图10)。对小麦粉PS组分进行短时间干热处理(120℃、10、20、30、60、120 min)疏水,而不是在室温下长时间疏水,也增加了castella的比体积。在所有情况下,每个处理过的小麦粉PS组分在鸡蛋气泡中的稳定性都是通过疏水性来稳定的[75]。
图10。小麦粉贮存对其体积的影响3.)、Kasutera饼含水量,以及Kasutera饼在室温180 min后的变化
小麦淀粉颗粒的疏水性已通过其与油脂的结合特性定性定量地测定,而SFAE(蔗糖脂肪酸酯)用于更准确的测定。将水溶性(HLB= 13) SFAE与疏水淀粉颗粒表面结合后,用水清洗去除多余的SFAE,然后用Soxhlet法用乙醚去除淀粉颗粒中的SFAE。采用苯酚-硫酸法测定SFAE中蔗糖含量。疏水性可以用SFAE进行量化,到目前为止,SFAE与亲脂性结果的相关性很高[76](表4)。
表4。干加热(120℃)小麦淀粉颗粒对SFAE的吸附和油脂结合
加热时间 (分钟) |
SFAE(蔗糖 SFAE / g淀粉) |
Oil-blinding 能力(石油mL / g) |
0 |
159 (40.5) |
0.31 (0.12) |
10 |
359 b (14.3) |
0.93 b (0.03) |
20. |
508 c (49.1) |
1.53摄氏度(0.15) |
40 |
545 c (26.8) |
1.79 d (0.07) |
60 |
661 d (46.8) |
1.90 d (0.03) |
120 |
712 d (20.5) |
1.96 d (0.01) |
注:数值表示三次重复的平均值,括号中为标准差。
根据Bonferroni的多量程检验,列中不同字母后面的平均值差异显著,p<0.05。
米/小麦粉面包是用米粉(85%)和麦麸(15%)制成的。据了解,随着米粉的老化,烘焙品质(面包高度、比体积)会下降。米粉经室温(15°C, 9个月,35°C, 14天)或干热处理(120°C, 2小时),以增加米粉的亲脂性[77]和制面包性能。我们证实了这种减少的相关性。米粉中淀粉颗粒表面蛋白的变化是造成面包性能下降的主要原因。用弱碱性水溶液去除蛋白质后,老米粉失去亲脂性,恢复了做面包的性能[78](图11)。Morton方法[79]揭示,旧米粉在淀粉颗粒表面的疏水性是由于大米淀粉颗粒表面蛋白SH基团的表面暴露所致。据推测,暴露的大米蛋白的SH基团降低了混合小麦谷蛋白的SS键,降低了其抗拉强度,从而降低了米粉面包的制面包性能[78]。在老化的大米淀粉颗粒表面加入SFAE后,疏水基团消失,烘焙品质恢复[80]。
图11。老化的大米蛋白中谷蛋白被SH降低,失去抗拉强度
当研究小麦氯化反应开始使小麦粉变白时,我们发现小麦淀粉颗粒从胶态观察中被疏水。将小麦粉经120℃干热处理(2小时),在室温下放置较长时间,也能达到同样的效果。据推测,质量高的原因
小麦面粉老化引起的Castella可能是小麦淀粉颗粒的疏水作用,且小麦淀粉颗粒表面蛋白质的参与程度显著。一个人忘记了用珍贵的小麦粉,把它放在室温下很长时间,想把它扔掉,但有一个古老的故事说,当他在一个生病的孩子身上烤饼干时,他做了一个很棒的饼干。这也可能是面粉的疏水作用。此外,对米粉/小麦粉面包的研究表明,即使是旧米粉也对淀粉颗粒表面蛋白质具有疏水性。组织的稳定性(提高热饼肌体的弹性),泡沫的稳定性(生产优质的牛蒡),大米的疏水性是由于小麦粉的干热处理或在室温下长时间放置导致的疏水性。研究发现,谷蛋白对米粉面包制面包性能的影响是造成小麦谷蛋白SS键降低的主要原因。粮食加工应在常温条件下长期保存,应重视干法热处理的疏水处理,这是对食品加工的一种呼吁。
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