【作者】 张宏； 林向阳； 杨培强；

【Author】 ZHANG Hong~1 LIN Xiangyang~1 YANG Peiqiang~2 1 College of Biological Science and Engineering,Fuzhou University,350108,Fuzhou,China 2 Shanghai Niumag Electronic Technology Co,Ltd,200333,Shanghai,China

【机构】 福州大学生物科学与工程学院； 上海纽迈电子科技有限公司；

【摘要】 本文利用核磁共振技术研究不同添加剂对面包面团形成的影响及面包储藏过程的影响。在核磁共振试验中,采用多成分模型分析质子弛豫曲线。实验中添加砂糖、奶油、奶粉、木薯预糊化淀粉、大豆蛋白粉、大豆纤维等六种物质对面团品质特性有不同的影响影响。添加砂糖、奶油、奶粉和木薯预糊化淀粉能改善面团的流动性,并且随着添加量的增大而成正相关性;而添加大豆蛋白粉和木薯预糊化淀粉能提高面团的结合水能力,有利于面筋的形成;少量添加大豆纤维有利于面团的保水,但添加量大于3%时,会影响面筋的形成。讨论了添加大豆蛋白、木薯预糊化淀粉和大豆纤维不同天然食品添加剂对面包储藏过程中物化特性变化的影响。实验表明:面包的T1与短期回生有很强的关联性;面包的T2变化能很好地体现面包老化以及内部水分的迁移和水分活度的变化情况。同时NMR弛豫参数与质构参数的变化也有一定的关系,特别是T21和面包的硬度有很好的相关性,面包重量的变化和质子密度有很好的相关性。结果可以看到4种不同配方的面包的相关性最低的为0.94(相关显著性<0.01),并有很好的重复相关性。这对T21评价面包老化特性提供了一定的基础。T21质子密度与面包重量变化都有很大相关性,均在0.918以上(相关显著性<0.01),并得到硬度与重量、T2l以及质子密度的线性方程:Y(firmness)=4.426722046T21-36.3471935W +0.001845621A(T21)+1683.509相关性0.993(显著性系数<0.01)。本次研究在NMI20-Analyst上采集数据并由上海纽迈公司特别开发的食品体系多指数反演软件计算验证完成。更多还原

【Abstract】 The aim of this paper was to study bread processing and storage using NMR and MRI Techniques.In the NMR experiment,a multi-component model was adopted to analyze the obtained proton relaxation curves.The effect of natural food additives including butter,milk powder,dietary fibers,dextrin,soy protein,and sucrose on flour dough were examined.It was found that added sucrose,butter,milk powder,and gelatinized starch improved the qualitative property,and showed positive correlation to the amount of the additives;and the added soy protein and gelatinized starch increased the water holding capacity of the dough and improved dough formation.A small amount of soy dietary fibers improved the water holding capacity, but if the amount was over 3%,it would have negative impact on dough formation. The effects of added soy proteins,soy dietary fibers and gelatinized starch on the textural properties of bread were evaluated.The results show that T1 was closely related to short term aging while T2 was a good indicator of staling,and water mobility and migration within the system.NMR parameters were also found to correlate with changes in textural properties during storage;in particular,the T21 has a very good correlation with the hardness of bread,the changes of bread mass aslo have a good correlation with proton density.It was found that in the four different formulations of bread the minimum correlation coefficient was 0.94(P<0.01) and has a good repeated correlation.It provides basis to evaluate aging of bread by T21. Experimental results show that changes of bread mass has a good correlation with proton density,the correlation coefficient are all above 0.918(P<0.01),linear equations for the hardness,weight,T21 and proton density was obtained,Y(firmness) =4.426722046T21-36.3471935W+0.001845621 A(T21)+1683.509 Relevance 0.993(P<0.01).NMR Data was acquired by NMI20-Analyst NMR instrument and Data process was finished by Niumag MultiExplnvertion software.更多还原