【作者】 林向阳； 陈卫江； 何承云； 阮榕生； 朱榕璧； 张锦胜；

【Author】 Xiangyang Lin~(1,2) Weijiang Chen~1 ChengyunHe~1 Rongsheng Ruan~1 Rongbi Zhu~2 Jinsheng Zhang~1 1.The Key Laboratory of Food Science of MOE,Nanchang University,Nanchang 330047 2.Institute of Biotechnology Fuzhou University,Fuzhou 350002

【机构】 南昌大学食品科学教育部重点实验室； 福州大学生物工程研究所；

【摘要】 面团的形成是面制品生产过程中的重要工序,它的质量直接影响面制品的品质。核磁共振(Nuclear Magnetic Resonance,NMR)技术能直观、快速、精确地反映和体现面团在搅拌过程中水分迁移变化,通过磁共振成像(Magnetic Resonance Imaging,MRI)技术观察面团面筋网络的形成和破坏过程。采用多成分模型分析质子弛豫曲线,将面团中的水分划分为三部分,具有各自不同的自旋-自旋弛豫时间,分别为 T21、T22和 T23。随着和面时间的延长,面团的 T2值和质子信号幅度(A)发生相应的变化。研究结果发现,面团的 NMR 弛豫参数的变化规律,以及面团形成过程的所体现的 MR 图像对指导和评价工业化面团形成所需要的最佳搅拌时间具有重要意义。实验结果表明：当中速搅拌,水分添加量为面粉的45%,其水温为30℃时,低筋粉的和面时间为15～25min,其面团的质量最佳。更多还原

【Abstract】 The formation of dough is a key processing in industrial flour products,it’s quality effect the quality of last products straightly.Nuclear Magnetic Resonence(NMR)technique can reflect and implement the moisture movement in the process of stir with quickly,intuitively and accurately.Using NMR to study moisture movement in dough during the process of stir,through the MRI images observe the formation and destruction of the gluten net in dough.In the NMR experiment,we get the proton relaxation curve,adopting muti-component model to analysis it,and we divide the water with three parts in dough according to spin-spin relaxation time and then called T21、T22 and T23.The value of T2 and the amplitude of proton signal will be changed with the stiring time’s delaying.In investigation,we find that it has great significance to evaluate the optimal stir time of industrial dough using the change rule of NMR relaxation parameters and the MRI images.The result shows that the optimal stir time is 15～25 minute in lower gluten flour when stir with middle velocity and additive water is 45% compare to whole flour with the temperature of 30℃.更多还原