Improving the processing properties of frozen dough has certain practical significance for realizing large-scale production of high-quality convenient steamed bread. In this study, a new type of hydrophilic colloid (hydroxypropyl methylcellulose, Yang, MC) was applied to frozen dough. The effects of 0.5%, 1%, 2%) on the processing properties of frozen dough and the quality of steamed bread were evaluated to evaluate the improvement effect of HPMC. Tarkibiy qismlarning tuzilishi va xususiyatlariga ta'sir (bug'doy gluten, bug'doy kraxmal va xamirturush).
Frankinlik va cho'zishning eksperimental natijalari xamirni qayta ishlash xususiyatlarini yaxshilash va dinamik chastota qo'shilgan natijalar shuni ko'rsatdiki, muzlash davrida xamirning qo'shimcha natijalari kam o'zgartirildi va xamir tarmog'i nisbatan barqaror bo'lib qoldi. In addition, compared with the control group, the specific volume and elasticity of the steamed bread were improved, and the hardness was reduced after the frozen dough added with 2% HPMC was frozen for 60 days.
The fermentation gas production activity of yeast has an important influence on the quality of fermented flour products. Eksperimentlar orqali, boshqaruv guruhi bilan taqqoslaganda, xamirturushning fermentatsiyasini kuchaytirish va ma'lum bir doirada glutatiyani qisqartirishning kuchayishi va ma'lum bir masofani ko'paytirishni kamaytirishi va ma'lum bir diapazonning ko'payishini kamaytirishi va ma'lum bir diapazonning ko'payishini kamaytirish va ma'lum bir diapazonning ko'payishi, uning qo'shimcha miqdori bilan ijobiy ta'sir ko'rsatdi.
Natijada HPMC Muzlatilgan xamirga uni qayta ishlash xususiyatlarini va bug'langan nonning sifatini yaxshilash uchun yangi krujkalarning yangi turi sifatida qo'shilishi mumkin.
Mundarija
1.1.4 Muzlatilgan xamirning muammolari va muammolari .........................................................................
1.1.7 Hydroxypropyl methyl cellulose (Hydroxypropyl methyl cellulose, I-IPMC) ………. 5
2.3 Experimental results and discussion…………………………………………………………………… ． 11
2.3.5 HPMC qo'shilgan miqdoridagi ta'sir va muzlatilgan xamirda muzlab qoladigan suv tarkibiga (GW) muzlatish vaqtini (GW) muzlatish vaqtlari ...
3-bob. HPMCning bug'doyning tarkibiga qo'shimchalar muzlatish sharoitida bug'doy proteinining va xususiyatlariga qo'shimcha ravishda ............................................................. ...
3.2.4 Experimental methods ......................................................................................................． 25
3.3.1. HPMC qo'shinlari va muzli vaqtning reologik xususiyatlariga muzlatish vaqtlari ...
3.3.2 The effect of adding amount of HPMC and freezing storage time on the freezable moisture content (CFW) and thermal stability……………………………………………………………………. 30
3.3.3 HPMC qo'shimcha miqdorining effektlari va bepul sulfildryl tarkibiga (C kesuv) tarkibiga (c kepel) ta'siri ..................................... ... ． 34
3.3.4 HPMC qo'shimcha miqdorining effektlari va ko'ndalang bo'shashish vaqtiga (n) namlangan gleykovina massasi (n) ko'lmaklash vaqti (N) effektlari ...
3.3.5 HPMC qo'shilgan qo'shimcha miqdorining effektlari va kleymenning ikkilamchi tuzilishiga oz vaqtni muzlatish effektlari ...
4.1 Introduction .............................................................................................................................. ． 44
4.2 Experimental materials and methods ................................................................................． 45
4.3 Analysis and discussion ..........................................................................................................． 48
4.3.1 Content of basic components of wheat starch ……………………………………………………. 48
4.3.3 HPMC qo'shinining effektlari, kraxmal matolarining keskin ichki yopishqoqligiga muzlatish vaqtlari ... 52
4.3.6 Effects of I-IPMC addition amount and frozen storage time on the thermodynamic properties of starch ………………………………………………………………………………………………………. ． 57
4.3.7 JPMK qo'shilgan miqdoridagi samaralar kraxmalning nisbiy kristalli ta'siriga olib keladigan ta'sirlari ...
Chapter 5 Effects of HPMC addition on yeast survival rate and fermentation activity under frozen storage conditions………………………………………………………………………………………………. ． 62
5.1Introduction ...................................................................................................................................． 62
5.2 Materials and methods ...........................................................................................................． 62
5.2.2 Experimental methods . . . ． ． …………………………………………………………………………. 63
5.3 Results and Discussion ..............................................................................................................． 64
5.3.1 The effect of HPMC addition and freezing time on the proofing height of dough…………………………………………………………………………………………………………………………… 64
5.3.3. HPMC va glutatiye glutatiyasi tarkibiga xamirni muzlatish vaqtini ... ... "
5.4 Chapter Summary .......................................................................................................................． 67
6.1 Xulosa ..................................................... 68
6.2 Outlook .........................................................................................................................................． 68
Figure 1.1 The structural formula of hydroxypropyl methylcellulose………………………. ． 6
2.2-rasmda HPMC qo'shinlari va bug'langan nonning aniq hajmida muzlatish vaqtlari ...
Figure 2.4 The effect of HPMC addition and freezing time on the elasticity of steamed bread………………………………………………………………………………………………………………………………. ． 20
Figure 3.1 The effect of HPMC addition and freezing time on the rheological properties of wet gluten…………………………………………………………………………………………………………………………. 30
3.2-rasmda HPMC qo'shinlari va bug'doyning termodinamik xususiyatlariga muzlatish vaqtlari ... ． 34
Figure 3.3 Effects of HPMC addition and freezing time on free sulfhydryl content of wheat gluten……………………………………………………………………………………………………………………………... ． 35
3-rasmda ... imo-ivish
Figure 3.7 The effect of HPMC addition and freezing time on the microscopic gluten network structure…………………………………………………………………………………………………………... ． 43
Figure 4.1 Starch gelatinization characteristic curve ..............................................................． 51
Figure 4.2 Fluid thixotropy of starch paste ................................................................................． 52
Figure 4.3 Effects of adding amount of MC and freezing time on the viscoelasticity of starch paste……………………………………………………………………………………………………………………... ． 57
4.5-rasmda GPMC qo'shimchasi va kraxmalning termodinamik xususiyatlariga muzlatish vaqtini muzlatish effektlari ......... ． 59
Figure 5.2 The effect of HPMC addition and freezing time on the yeast survival rate…………………………………………………………………………………………………………………………………... ． 67
5.3-rasmda xamirturush (mikroskopik tekshirish). ... 68
5.4 54-rasm. Glutatiyani (Gshtahione (GSh) tarkibiga muzlatish vaqti ....................................................... ...
2.1-jadval. Bug'doy unining asosiy moddasi ........................................... 11
2.5-jadval I-IPMC qo'shilgan qo'shimcha miqdorining effektlari va bug'langan nonning to'qima xususiyatlariga muzlatish vaqtlari ...
3.2-jadvalda I-IPMC qo'shilgan qo'shimcha miqdorining effektlari va fazali o'tish vaqtini muzlatish muddati (yi Iv) va muzlatgichning (EVE IV) ho'l kleykovina ta'siri (e. 31
Table 3.3 Effects of HPMC addition amount and freezing storage time on the peak temperature (product) of thermal denaturation of wheat gluten…………………………………………. 33
Table 3.6 Effects of I-IPMC addition and freezing storage time on the surface hydrophobicity of wheat gluten……………………………………………………………………………………………. 41
4.2-jadvalda HPMC qo'shilgan miqdoridagi ta'sir va bug'doy kraxmalining jelatinizatsiya xususiyatlariga ta'sir qilish vaqti ...
4.3-jadvalda I-IPMC qo'shinining effektlari va bug'doy kraxmal pastasi effektlari ... 55
4.4-jadval. I-IPMC qo'shilgan qo'shimcha miqdorining effektlari va kraxmal jelatinlashtirishning termodinamik xususiyatlariga muzlatilgan vaqt effektlari ...
Steamed bread refers to the food made from the dough after proofing and steaming. As a traditional Chinese pasta food, steamed bread has a long history and is known as "Oriental Bread". Chunki uning tayyor mahsuloti sharsimon yoki cho'zilgan, did va ozuqaviy ta'mda yumshoq, ozuqa moddalariga boy, bu uzoq vaqt davomida keng tarqalgan. It is the staple food of our country, especially the northern residents. The consumption accounts for about 2/3 of the dietary structure of products in the north, and about 46% of the dietary structure of flour products in the country [21].
1) Yangi xarakterli bug 'moddalarini ishlab chiqish. Through the innovation of steamed bread raw materials and the addition of functional active substances, new varieties of steamed breads have been developed, which have both nutrition and function. Established the evaluation standard for the quality of miscellaneous grain steamed bread by principal component analysis; Fu et a1. (2015) added lemon pomace containing dietary fiber and polyphenols to steamed bread, and evaluated the antioxidant activity of steamed bread; Hao & Beta (2012) studied barley bran and flaxseed (rich in bioactive substances) The production process of steamed bread [5]; Shiau et a1. (2015) evaluated the effect of adding pineapple pulp fiber on dough rheological properties and steamed bread quality [6].
3)Research on dough preparation and steamed bread making technology. Research on the influence of steamed bread production process conditions on its quality and process optimization; Liu Changhong et al. (2009) showed that in the process of dough conditioning, process parameters such as water addition, dough mixing time, and dough pH value have an impact on the whiteness value of steamed bread. Bu sezgi baholashga jiddiy ta'sir ko'rsatadi. Agar jarayon shartlari mos kelmasa, u mahsulotni ko'k, qorong'i yoki sariq rangga aylantiradi. The research results show that during the dough preparation process, the amount of water added reaches 45%, and the dough mixing time is 5 minutes, ~ When the pH value of the dough was 6.5 for 10 min, the whiteness value and sensory evaluation of the steamed buns measured by the whiteness meter were the best. When rolling the dough 15-20 times at the same time, the dough is flaky, smooth, elastic and shiny surface; when the rolling ratio is 3:1, the dough sheet is shiny, and the whiteness of the steamed bread increases [l to; Li, et a1. (2015) explored the production process of compound fermented dough and its application in steamed bread processing [13].
4)Research on quality improvement of steamed bread. Research on the addition and application of steamed bread quality improvers; Asosan qo'shimchalar (masalan, fermentlar, emulsifikatorlar, antioksidantlar va boshqalar) va boshqa ekzogen oqsillar va boshqa qo'shimchalar va boshqa qo'shimchalar, kleyjsiz oqsillar va boshqa qo'shimchalar, klir kasalligi talablariga javob berishlari, klinik kasalliklar (Dietary needs of patients with Coeliac Disease [16.1 cit.
c) oldindan qayta ishlangan muzlatilgan xamir: xamir bir bo'lakka bo'linadi va to'ldiriladi, keyin pishirilgan, sovutiladi, sovutiladi, sovutiladi, sovutilgan, saqlangan, saqlangan, tikilgan, pishirilgan, pishirilgan, pishirilgan, pishirilgan, pishirilgan va va boshqalar.
d) to'liq qayta ishlangan muzlatilgan xamir: xamir bir bo'lakka ishlab chiqariladi va keyinchalik to'liq, keyin to'liq pishirilgan, keyin muzlatilgan, muzlatilgan, muzlatilgan va isitilgan va isitilgan.
Muzlatilgan xamir texnologiyasi shubhasiz an'anaviy xitoy taomlarining sanoatlashtirilgan g'oyasini, masalan, bug'langan non kabi ishlab chiqariladigan g'oya ta'minlaydi. However, this processing technology still has some shortcomings, especially under the condition of longer freezing time, the final product will have longer proofing time, lower specific volume, higher hardness, Water loss, poor taste, reduced flavor, and quality deterioration. In addition, due to freezing
b), chunki ishlab chiqarish va ishlab chiqarish texnologiyasi va turli xil un mahsulotlarining formulalarida ba'zi tafovutlar mavjud bo'lganligi sababli, turli xil mahsulot turlari bilan birgalikda tegishli maxsus muzlatilgan xamirni rivojlantirish bo'yicha tadqiqotlar mavjud emas;
c) ishlab chiqarish korxonalarini optimallashtirish va mahsulot turlarini optimallashtirish va mahsulot turlarini optimallashtirishga imkon beradigan yangi muzlatilgan xamir sifatini yaxshilash, optimallashtirish va qo'llang. At present, it still needs to be further strengthened and expanded;
d) nidoolooloollarning muzlatilgan xamir mahsulotlarini sifatini yaxshilash va tegishli mexanizmlarni sifatli yaxshilash va tegishli mexanizmlarni o'rganish va muntazam ravishda izohlash kerak.
Muzlatilgan xamirning tarkibi va xususiyatlarini biologik makromolekulalar (protein, kraxmal va boshqalar), muzlik kristallanishining ta'sirini o'rganish maqsadida muzlatgichning tuzilishi va xususiyatlarini o'zgartirish. Formation and growth and its relationship with water state and distribution; changes in wheat gluten protein structure, conformation and properties [31]; changes in starch structure and properties; changes in dough microstructure and related properties, etc. 361.
II. Optimization of frozen dough production process, frozen storage conditions and formula. Muzlatilgan xamir ishlab chiqarishda, haroratni nazorat qilish, muzlatish, muzlatish, muzlatish, muzlatishning shartlari, muzlatilgan oqsil va eritish usullari muzlatilgan xamirni qayta ishlash xususiyatlariga ta'sir qiladi [37]. In general, higher freezing rates produce ice crystals that are smaller in size and more uniformly distributed, while lower freezing rates produce larger ice crystals that are not uniformly distributed. In addition, a lower freezing temperature even below the glass transition temperature (CTA) can effectively maintain its quality, but the cost is higher, and the actual production and cold chain transportation temperatures are usually small. In addition, the fluctuation of the freezing temperature will cause recrystallization, which will affect the quality of the dough.
III. Using additives to improve the product quality of frozen dough. In order to improve the product quality of frozen dough, many researchers have made explorations from different perspectives, for example, improving the low temperature tolerance of material components in frozen dough, using additives to maintain the stability of the dough network structure [45.56], etc. Among them, the use of additives is an effective and widely used method. Mainly include, i) enzyme preparations, such as, transglutaminase, O [. Amylase; ii) emulsifiers, such as monoglyceride stearate, DATEM, SSL, CSL, DATEM, etc.; iii) antioxidants, ascorbic acid, etc.; iv) polysaccharide hydrocolloids, such as guar gum, yellow Originalgum, gum Arabic, konjac gum, sodium alginate, etc.; v) other functional substances, such as Xu, et a1. (2009) added Ice-structuring Proteins to wet gluten mass under freezing conditions, and studied its protective effect and mechanism on the structure and function of gluten protein [y71.
The chemical nature of hydrocolloid is a polysaccharide, which is composed of monosaccharides (glucose, rhamnose, arabinose, mannose, etc.) through 0 [. 1-4. Glycosidic bond or/and a. 1 - "6. Glikidik rishtalar yoki B. 1-4. Glikosid bog'iga (MC), metil teduloza (MC), masalan, metil teduloza (CMC) kabi tashkil etilishi mumkin. Konjac saqich, guar saqich, gum hujayralari, masalan, karthan Solyskacididlar, masalan, karton gimakaridlari, masalan, gidrogh selycuktivlar mavjud bo'lib, ularda mikrobli polizlar mavjud bo'lib, ularda suv bilan va suvning holati va tarqalishini nazorat qilish funktsiyalari mavjud. Oziq-ovqat tizimi. Shuning uchun gidrofilik kolloidlarining qo'shimcha funktsiyalari, xususiyatlari va boshqa makromolekulyar moddalar va boshqa makromolekulyar moddalar bilan chambarchas bog'liq. Bir vaqtning o'zida unli o'simlik va suvni ushlab turish, gidrokololoidlar o'rtasidagi keng qo'llaniladi. Wang Xin et al. (2007) studied the effect of adding seaweed polysaccharides and gelatin on the glass transition temperature of dough [631. Wang Yusheng et al. (2013) turli xil gidrofilik kolloidlarining aralashmasi xamir oqimini sezilarli darajada o'zgartirishi mumkinligiga ishonishgan. Xususiyatlarni o'zgartiring, xamirning keskin kuchini yaxshilang, xamirning egiluvchanligini oshiring, lekin xamirning kengayishini kamaytiring [O'chirish.
Garchi HPMC makaronda ma'lum darajada ishlatilgan bo'lsa-da, u asosan, mahsulotning o'ziga xos hajmini, to'qima xususiyatlari, to'qima xususiyatlari va yashash umrini uzaytiradigan suv va suvni saqlaydigan agenti sifatida ishlatiladi [71.74]. Biroq, guar saqich, xanthan saqich va natriy alpoteksi bilan solishtirganda, muzlatilgan xamirdan qayta ishlangan bug'langan nonning sifatini yaxshilash uchun ko'plab tadqiqotlar mavjud emas. There is still a lack of relevant reports on its effect.
It is precisely because the relevant application research of HPMC in Chinese noodles is still relatively lacking. Therefore, the purpose of this experiment is to expand the application of HPMC to frozen dough, and to determine the improvement of frozen dough processing by HPMC through the evaluation of steamed bread quality. In addition, HPMC was added to the three main components of the dough (wheat protein, starch and yeast liquid), and the effect of HPMC on the structure and properties of wheat protein, starch and yeast was systematically studied. Oziqlangan xamirni takomillashtirish uchun yangi mexanizm muammolarini, shuningdek, bug'langan nonni tayyorlash uchun mos keladigan muzlatilgan xamirni sifatli qo'llab-quvvatlash uchun yangilanish yo'lini taqdim etish.
1) gidroksilli kolloidning yangi turini (HPMC) qo'shing va turli xil muzlatish vaqtlari (0, 15, 30, 60 kun) ni tanlang. (0%, 0.5%, 1%, 2%; the same below) on the rheological properties and microstructure of frozen dough, as well as on the quality of the dough product - steamed bread (including the specific volume of steamed bread) , texture), investigate the effect of adding HPMC to the frozen dough on the processing properties of the dough and the quality of steamed bread, and evaluate the improvement effect of HPMC on the processing properties of the frozen dough;
3) Haydoni yaxshilash mexanizmi, turli xil HPMCning jelatinizatsiya xususiyatlari, gel xususiyatlari, kristallanish xususiyatlari va kraxmalning termodinamik xususiyatlariga ta'siri turli xil muzlatish muddatlari ostida.
Umuman olganda, achitqi un mahsulotlarini tayyorlash uchun ishlatiladigan xamirning moddiy tarkibi asosan biologik mastit Makromoliy moddalarini (kromb, protein) va organizmlar xamirturushini o'z ichiga oladi va gidratatsiya va o'zaro ta'sirni o'z ichiga oladi. A stable and complex material system with a special structure has been developed. Numerous studies have shown that the properties of the dough have a significant impact on the quality of the final product. Therefore, by optimizing the compounding to meet the specific product and it is a research direction to improve the dough formulation and technology of the quality of the product or food for use; on the other hand, improving or improving the properties of dough processing and preservation to ensure or improve the quality of the product is also an important research issue.
2.2 Eksperimental materiallar va usullar
Powder meter. T
Extensometer. T
Fd. 1B. 50 Vacuum Freeze Dryer
Ishlab chiqaruvchi
GB 50093.2010 yillarga ko'ra, GB 5009.5.9.9.9.9.9.9.9.9.9.9.0008, GB50094.2010, GB50094.2010, NOTESHIN, oqsil, kraxmal va kulning asosiy tarkibiy qismlarini aniqlang.
After the corresponding freezing time, the frozen dough was taken out, first equilibrated in a 4°C refrigerator for 4 h, and then placed at room temperature until the frozen dough was completely thawed. Xamirni taxminan 70 grammga ajrating, uni shakllantiring va uni doimiy harorat va namlik qutisiga qo'ying va 85% nisbiy namlik. After proofing, steam for 20 min, and then cool for 1 h at room temperature to evaluate the quality of steamed bread.
Table 2.3 lists the effects of different amounts of HPMC (O, 0.5%, 1% and 2%) and different proofing 1'9 (45 min, 90 min and 135 min) on the dough tensile properties (energy, stretch resistance, maximum stretch resistance, elongation, stretch ratio and maximum stretch ratio). The experimental results show that the tensile properties of all dough samples increase with the extension of the proofing time except the elongation which decreases with the extension of the proofing time. For the energy value, from 0 to 90 min, the energy value of the rest of the dough samples increased gradually except for the addition of 1% HPMC, and the energy value of all dough samples increased gradually. There were no significant changes. This shows that when the proofing time is 90 min, the network structure of the dough (cross-linking between molecular chains) is completely formed. Therefore, the proofing time is further extended, and there is no significant difference in the energy value. At the same time, this can also provide a reference for determining the proofing time of the dough. As the proofing time prolongs, more secondary bonds between molecular chains are formed and the molecular chains are more closely cross-linked, so the tensile resistance and the maximum tensile resistance increase gradually. Shu bilan birga, molekulyar zanjirlarning deformatsiya darajasi, shuningdek, molekulyar zanjirlar bilan bog'liq bo'lgan o'lchovli obligatsiyalarning ko'payishi va eng og'ir zanjirlar bilan bog'liq bo'lgan me'ektiv zanjirlarning ko'payishi, bu xamirni golni haddan tashqari kengaytirishga olib keldi. Zavirlikka chidamliligi / Maksimal qarshilikning ko'payishi va cho'zilishning pasayishi tensils ll / maksimal tanglik nisbati oshdi.
Xamirning reologik xususiyatlari xamir xususiyatlarining muhim jihatidir, bu xamirning keng qamrovli xususiyatlarini muntazam ravishda ishlov berish va saqlash jarayonida o'zgarishlar aks ettirishi mumkin.
2.3.6.
The specific volume of steamed bread can better reflect the appearance and sensory quality of steamed bread. Bug'da pishirilgan nonning o'ziga xos hajmini kattaroq, xuddi shu sifatli bug'langan nonning hajmi va ma'lum bir ovozning tashqi ko'rinishi, ranglari, to'qimalari va sezgirlikni baholashga muayyan ta'sirga ega. Generally speaking, steamed buns with larger specific volume are also more popular with consumers to a certain extent.
The specific volume of steamed bread can better reflect the appearance and sensory quality of steamed bread. Bug'da pishirilgan nonning o'ziga xos hajmini kattaroq, xuddi shu sifatli bug'langan nonning hajmi va ma'lum bir ovozning tashqi ko'rinishi, ranglari, to'qimalari va sezgirlikni baholashga muayyan ta'sirga ega. Generally speaking, steamed buns with larger specific volume are also more popular with consumers to a certain extent.
On the other hand, with the prolongation of the frozen storage time of frozen dough, the hardness of the steamed bread made by it increased significantly (P<0.05), while the elasticity decreased significantly (P<0.05). Biroq, qo'shilgan xamirdan qilingan bug'langan paketlarning qattiqligi 358,267 ± 42,103 g dan (muzlatilgan saqlash 0 kungacha) 1092.014 ± 34,254 g gacha (muzlatilgan saqlash 60 kun);
On the other hand, the experimental results showed that the addition of HPMC also had a good quality control and improvement effect on steamed bread made from frozen dough. For the unfrozen samples, the addition of HPMC increased the specific volume of the steamed bread and improved the texture properties of the steamed bread - reduced the hardness of the steamed bread, increased its elasticity, and at the same time reduced the stickiness and chewiness of the steamed bread. Bundan tashqari, gPMC qo'shilishi muzlatilgan xamirdan muzlatilgan xamirdan tayyorlangan bug'langan bug'doylarning sifati yomonlashib, bug ', yopishqoq loydan yasalgan bug'dozlarning yomonlashishiga, shuningdek bug' bilan pishirilgan bug ', birlik kuchining egilish darajasini pasaytirish darajasini pasaytiradi, shuningdek bug' bilan pishirilgan moddalarning egiluvchanligini kamaytiradi, shuningdek bug 'solingan moddalarning egiluvchanligini kamaytiradi, shuningdek bug' bilan pishirilgan moddalarning egiluvchanligini kamaytiradi, shuningdek bug'langan quyonlarning egiluvchanligini kamaytiradi.
Xulosa qilib aytganda, bu GPMC bug'langan nonni bug'langan nonni qayta ishlash uchun oxirgi mahsulot sifatida qo'llash va bug'langan non sifatini yaxshilash ta'siriga olib kelishi mumkinligini ko'rsatadi.
Bundan tashqari, mikroskopik nuqtai nazardan xamirning uch o'lchovli tarkibini shakllantirish (masalan, pardafliziya aloqalari) va kovalent obligatsiyalari (bu vodorod zonalari, gidrofobik kuchlar kabi). Although the energy of the secondary bond
Miqdori va barqarorligi kovalent aloqalardan zaifroq, ammo ular kleykovina [1041] ning tuzilishida muhim rol o'ynaydi.
Tizimli xamirdagi tsellyulozali hiylapolüloz (HPMC) sifatida eslatib o'tilganidek, muzlatilgan xamirda gidroksilli metilli vositalar yoki uning harakat mexanizmini tadqiq qilish kamroq o'rganilmaydi.
Fd. 1B. 50 Vacuum Freeze Dryer
Ishlab chiqaruvchi
Tegishli muzlatish vaqti tugagach, muzlatilgan namlangan massani 4 soat davomida olib tashlashga 4 ° C muzlatgichni joylashtiring. Keyin, namunani olib, xona haroratini butunlay echmaguncha joylashtiring (namlangan kleykovina massasini eritish usuli ham tajribalar, 2.7.1 va 2.9). Eritilgan ho'lli gluten massasining markaziy maydonining namunalari kesilib, rometometrning (idorali r3) namuna tashuvchisi (pastki plastinka). Strain Sweep) to determine the Linear Viscoelasticity Region (LVR), the specific experimental parameters are set as follows - the fixture is a parallel plate with a diameter of 40 mill, the gap is set to 1000 mrn, and the temperature is set to 25 °C, the strain scanning range is 0.01%. 100%, chastota 1 Gts ga o'rnatiladi. Keyin, namunani o'zgartirgandan so'ng, uni 10 daqiqa turing, so'ngra dinamikani bajaring
Bot (2003). Ushbu tajribada namunalarning tegishli termodinamik xususiyatlarini o'lchash uchun qo'llaniladi.
A 15 mg sample of wet gluten was weighed and sealed in an aluminum crucible (suitable for liquid samples). Sarlavhorlik protsedurasi va parametrlari quyidagicha: 5 minut / metr uchun 20 ml / min ni to'ldiradi, so'ngra 10 ml / min. The obtained DSC curve was analyzed using the analysis software Universal Analysis 2000, by analyzing the peaks located around 0 °C. Integral to get the melting enthalpy of ice crystals (Yu day). Then, the freezable water content (CFW) is calculated by the following formula [85-86]:
Muzlatilgan muzlatilgan tanlangan namunani muzlatib qo'ying, uni yana maydalang va 100-MEED ERICD orqali o'ting (bu qattiq kukun namunasi ham 2.8 ga ham qo'llaniladi). A 10 mg gluten protein sample was weighed and sealed in an aluminum crucible (for solid samples). DSC O'lchov parametrlari 5 minut davomida 20 ° C dagi 5 ° C tezlikda, so'ngra 100 ° C tezlikda va uning oqim stavkasi 80 ml / min ni tashkil etdi. Using a sealed empty crucible as a reference, and use the analysis software Universal Analysis 2000 to analyze the obtained DSC curve to obtain the peak temperature of thermal denaturation of wheat gluten protein (Yes). Each sample is replicated three times.
Ushbu tajribada gleykovina oqsilining ikkilamchi tuzilishini aniqlash uchun umumiy bir aks ettirilgan infraqizilli infraqizilli infraqizil ataylablangan infraqizil ataylablangan infraqizil attaret va Cadmiy Merkure Crystal ishlatiladi. Both sample and background collection were scanned 64 times with a resolution of 4 cm~ and a scanning range of 4000 cmq-500 cm~. ABRISA va Abscissa kabi infraqizilli spektr signalini (qundali, sm-1) bir necha soat davomida yig'ishni boshlashingiz va nihoyat burchakli sprum signalini yig'ib oling va nihoyat nosozlik spektr signalini yig'ishni boshlashingiz mumkin. (Absorption) is the infrared spectrum of the ordinate.
3. Natijalar va munozara
Eslatma: ular orasida hpmc qo'shmasdan namlash chastotasi chastotali chastotali skanerlash chastotasi skanerlash natijasi HULTRENSI chastotasi HUMCK chastotasi 0,5% HPMC-ni qo'shadi; C - 1% HPMC 1% HPMC: D 2% HPMC HULLETEN SHELETEN SUPEEKA QILIShNING O'YINCHI TEXNIKA KO'RSATISh NARXI BERADI.
During frozen storage, the moisture in the wet gluten mass crystallizes because the temperature is lower than its freezing point, and it is accompanied by a recrystallization process over time (due to fluctuations in temperature, migration and distribution of moisture, changes in moisture state, etc.) , which in turn leads to the growth of ice crystals (increase in size), which makes the ice crystals located in the dough network structure destroy their integrity and break some chemical jismoniy ekstruziya orqali aloqalar. However, by comparing with the comparison of groups showed that the addition of HPMC could effectively inhibit the formation and growth of ice crystals, thereby protecting the integrity and strength of the gluten network structure, and within a certain range, the inhibitory effect was positively correlated with the amount of HPMC added.
Eslatma: Xuddi shu ustunda turli xil taxallrlarning kichik harflari sezilarli farqni bildiradi (1990) Oqim molekulasi ko'proq gidrofob urug'ini ochib beradi va molekulaning molekulasini ochib beradi. Shuning uchun glutenda ko'proq gluteniya guruhlari muzlash paytida ta'sir o'tkazildi va HPMC kleykovinaning molekulyatsiyasining molekulyatsiyasining molekulyatsiyasini samarali barqarorlashishi mumkin edi.
Muzlatilgan saqlash vaqtining uzaytirilishi bilan, HPMCning turli qo'shimchalari bilan kleykovina oqsilining ikkilamchi tuzilishi turli darajaga o'zgartirildi. It can be seen that both frozen storage and addition of HPMC have an effect on the secondary structure of gluten protein. Regardless of the amount of HPMC added, B. The folded structure is the most dominant structure, accounting for about 60%. After 60 days of frozen storage, add 0%, OB Gluten of 5% and 1% HPMC. The relative content of folds increased significantly by 3.66%, 1.87% and 1.16%, respectively, which was similar to the results determined by Meziani et al. (2011) [L33J]. Biroq, 2% HPMC bilan to'ldirilgan kleykovina uchun muzlatilgan saqlash uchun jiddiy farq yo'q edi. In addition, when frozen for 0 days, with the increase of HPMC addition, p. The relative content of folds increased slightly, especially when the addition amount was 2%, p. The relative content of folds increased by 2.01%. D. The folded structure can be divided into intermolecular p. Folding (caused by aggregation of protein molecules), antiparallel p. Folded and parallel p. Three substructures are folded, and it is difficult to determine which substructure occurs during the freezing process
changed. Some researchers believe that the increase in the relative content of the B-type structure will lead to an increase in the rigidity and hydrophobicity of the steric conformation [41], and other researchers believe that p. Katlangan tuzilishning ko'payishi yangi b lar cetchani shakllantirishning bir qismi vodorod bog'lanishi bilan ta'minlangan tarkibiy kuchning zaiflashishi bilan birga keladi [421]. A - buklangan tuzilishning ko'payishi shuni ko'rsatadiki, oqsil DSC tomonidan o'lchanadigan issiqlik denatuktsiyalari orqali polimerillangan va past dala yadro matorativ rezonansi bilan o'lchanadigan ko'ndali bo'shliqning eng yuqori qismining yuqori qismida joylashgan. Protein denaturation. On the other hand, added 0.5%, 1% and 2% HPMC gluten protein α-whirling. Helixning nisbiy miqdori mos vaqtni uzaytirilishi bilan 0,95%, 4,42% va 2,03% ga ko'paydi, bu Vang va A1 bilan mos keladigan vaqtni uzaytiriladi. (2014) found similar results [134]. 0 of gluten without added HPMC. There was no significant change in the relative content of helix during the frozen storage process, but with the increase of the addition amount of freeze for 0 days. There were significant differences in the relative content of α-whirling structures.
Doimiy kleykoven tarmog'ining tuzilishi xamirni isitish jarayonida xamirturush ishlab chiqaradigan karbonat angidrid gazini saqlab qolish uchun ko'plab g'oyalarni o'z ichiga oladi. Therefore, the strength and stability of the gluten network structure are very important to the quality of the final product, such as specific volume, quality, etc. Structure and sensory assessment. Mikroskopik nuqtai nazardan, materialning sirtor morfologiyasi skanerlash jarayonida kleykovina tarmoq tuzilishini o'zgartirish uchun amaliy asoslarni keltirib chiqarishi mumkin.
Note: A is the microstructure of gluten network without adding HPMC and frozen for 0 days; B is the microstructure of gluten network without adding HPMC and frozen for 60 days; C - 2% HPMC qo'shilgan va muzlatilgan kleykovnad tarmog'iga mikroektrostantsiya: D 5% HPMC 2% ga teng va muzlatilgan mikrlatish vositasi.
This experiment investigated the rheology of wet gluten dough and gluten protein by adding HPMC with different contents (0%, 0.5%, 1% and 2%) during freezing storage (0, 15, 30 and 60 days). Xususiyatlar, termodinamik xususiyatlar va fizik-kimyoviy xususiyatlarning ta'siri. The study found that the change and redistribution of water state during the freezing storage process significantly increased the freezable water content in the wet gluten system, which led to the destruction of the gluten structure due to the formation and growth of ice crystals, and ultimately caused the processing properties of the dough to be different. Deterioration of product quality. The results of frequency scanning showed that the elastic modulus and viscous modulus of the wet gluten mass without adding HPMC decreased significantly during the freezing storage process, and the scanning electron microscope showed that its microstructure was damaged. The content of free sulfhydryl group was significantly increased, and its hydrophobic group was more exposed, which made the thermal denaturation temperature and surface hydrophobicity of gluten protein significantly increased. However, the experimental results show that the addition of I-IPMC can effectively inhibit the changes in the structure and properties of wet gluten mass and gluten protein during freezing storage, and within a certain range, this inhibitory effect is positively correlated with the addition of HPMC. This is because HPMC can reduce the mobility of water and limit the increase of the freezable water content, thereby inhibiting the recrystallization phenomenon and keeping the gluten network structure and the spatial conformation of the protein relatively stable. This shows that the addition of HPMC can effectively maintain the integrity of the frozen dough structure, thereby ensuring product quality.
Ishlab chiqaruvchi
1,5 ml namunaviy eritmani torting va rometer namunaviy bosqichiga qo'shing, yuqoridagi dastur parametrlariga ko'ra, yuqoridagi dasturning jelatinizatsiyasini belgilang va vaqtni (metr) kresekning kreating egri chizig'i sifatida oling. According to GB/T 14490.2008 [158], the corresponding gelatinization characteristic indicators—gelatinization peak viscosity (field), peak temperature (Ang), minimum viscosity (high), final viscosity (ratio) and decay value (Breakdown) are obtained. Qiymati, bV) va regeneratsiya qiymati (o'zgartirish qiymati, SV), bu erda parchalanish qiymati = eng kam yopishqoqligi - eng kam yopishqoqlik; Qaytalashuv qiymati = Yakuniy yopishqoqlik - minimal yopishqoqlik. Har bir namuna uch marta takrorlandi.
The above gelatinized starch paste was subjected to the Steady Flow Test, according to the method of Achayuthakan & Suphantharika [1591, the parameters were set to: Flow Sweep mode, stand at 25°C for 10 min, and the shear rate scan range was 1) 0.1 S one. 100s ~, 2) 100s ~ ~. 0.1 S～, the data is collected in logarithmic mode, and 10 data points (plots) are recorded every 10 times the shear rate, and finally the shear rate (Shear Rate, SI) is taken as the abscissa, and the shear viscosity ( Viscosity, pa ·s) is the rheological curve of the ordinate. Use Origin 8.0 to perform nonlinear fitting of this curve and obtain the relevant parameters of the equation, and the equation satisfies the power law (Power Law), that is, t/=K), nI, where M is the shear viscosity (pa ·s), K is the consistency coefficient (Pa ·s), is the shear rate (s. 1), and n is the flow behavior index (Flow Behavior Index, dimensionless).
After the corresponding freezing treatment time, the samples were taken out, thawed completely, and dried in an oven at 40 °C for 48 h. Finally, it was ground through a 100-mesh sieve to obtain a solid powder sample for use (suitable for XRD testing). See Xie, et a1. (2014) "1611" termodinamik xususiyatlarini tayyorlash va aniqlash usuli, 1: 2 nisbatida 10 mg kraxmal namunasi, uni 24 soat davomida 4 ° C ga qo'shing va uni 4 ° C ga qo'shing va uni 4 soat davomida yoping. Freeze at 18°C (0, 15, 30 and 60 days). Add 0.5%, 1%, 2% (w/w) HPMC to replace the corresponding quality of starch, and other preparation methods remain unchanged. After the freezing storage time is over, take out the crucible and equilibrate at 4 °C for 4 h.
50 ml Centrriftura naychasiga 0,1 g quritilgan, yer va elakdan o'tkazilgan amiloid oling, unga 10 ml distillangan suv qo'shing, u 0,5 soat turing, so'ngra uni 95 ° C suvida doimiy haroratda joylashtiring. After 30 min, after gelatinization is complete, take out the centrifuge tube and place it in an ice bath for 10 min for rapid cooling. Finally, centrifuge at 5000 rpm for 20 min, and pour off the supernatant to obtain a precipitate. Swelling Power=precipitation mass/sample mass [163].
All experiments were repeated at least three times unless otherwise specified, and the experimental results were expressed as mean and standard deviation. SPSS Statistic 19 was used for analysis of variance (Analysis of Variance, ANOVA) with a significance level of 0.05; Korrelyatsiya jadvallari kelib chiqishi 8.0 yordamida chizilgan.
4.3.2 HPMC qo'shimcha miqdorining effektlari va bug'doy kraxchining jelatinizatsiya xususiyatlariga ta'sir qilish
Table 4.2 lists the influence of several important indicators of starch gelatinization characteristics, including gelatinization peak viscosity, minimum viscosity, final viscosity, decay value and appreciation value, and reflects the effect of HPMC addition and freezing time on starch paste. kimyoviy xususiyatlarning ta'siri. The experimental results show that the peak viscosity, the minimum viscosity and the final viscosity of starch without frozen storage increased significantly with the increase of HPMC addition, while the decay value and recovery value decreased significantly. Specifically, the peak viscosity gradually increased from 727.66+90.70 CP (without adding HPMC) to 758.51+48.12 CP (adding 0.5% HPMC), 809.754-56.59 CP (adding 1 %HPMC), and 946.64+9.63 CP (adding 2% HPMC); the minimum viscosity was increased from 391.02+18.97 CP (blank not adding) to 454.95+36.90 (adding O .5% HPMC), 485.56+54.0.5 (add 1% HPMC) and 553.03+55.57 CP (add 2% HPMC); the final viscosity is from 794.62.412.84 CP ( Without adding HPMC) increased to 882.24±22.40 CP (adding 0.5% HPMC), 846.04+12.66 CP (adding 1% HPMC) and 910.884-34.57 CP (adding 2 %HPMC); however, the attenuation value gradually decreased from 336.644-71.73 CP (without adding HPMC) to 303.564-11.22 CP (adding 0.5% HPMC), 324.19±2.54 CP (Add
1% HPMC) va 393.614-45.94 CP (HPMC) dan 423,6,31 gacha CP (0,5%) dan 423,60 + 6.13 CP (15% ni qo'shdi) va 357.85 + 21.00 gacha kamaydi. CP (2% HPMC added). This and the addition of hydrocolloids such as xanthan gum and guar gum obtained by Achayuthakan & Suphantharika (2008) and Huang (2009) can increase the gelatinization viscosity of starch while reducing the retrogradation value of starch. This may be mainly because HPMC acts as a kind of hydrophilic colloid, and the addition of HPMC increases the gelatinization peak viscosity due to the hydrophilic group on its side chain which makes it more hydrophilic than starch granules at room temperature. In addition, the temperature range of the thermal gelatinization process (thermogelation process) of HPMC is larger than that of starch (results not shown), so that the addition of HPMC can effectively suppress the drastic decrease in viscosity due to the disintegration of starch granules. Therefore, the minimum viscosity and final viscosity of starch gelatinization increased gradually with the increase of HPMC content.
The final viscosity of starch suspension without adding HPMC increased from 794.62 ± 12.84 CP (frozen storage for 0 days) to 1413.15 ± 45.59 CP (frozen storage for 60 days). The peak viscosity of starch suspension increased from 882.24 ± 22.40 CP (frozen storage for 0 days) to 1322.86 ± 36.23 CP (frozen storage for 60 days); the peak viscosity of starch suspension added with 1% HPMC The viscosity increased from 846.04 ± 12.66 CP (frozen storage 0 days) to 1291.94 ± 88.57 CP (frozen storage for 60 days); va 2% HPMC bilan qo'shilgan krimchaning 2% gatkining yonidagi yopishtirishi 91 0,87 kp ga etdi
4.1-rasmda HPMC (A) yoki 2% HPMC①siz bug'doy kraxmalining egri chiziqlari
(Thixotropic Loop) area, which is similar to Temsiripong, et a1. (2005) reported the same conclusion [167]. Bu asosan, JPMC jelatinizatsiya qilingan kraxmal zanjirlari (asosan amiloza zanjirlari) bilan sillik va amilopetinni kesish kuchi bilan ajratish mumkin. Tuzatuvning nisbiy barqarorligini va bir xilligini saqlab qolish uchun (4.2-rasm, abcissa va pardoz sifatida nayzasi bilan egri chiziq).
Boshqa tomondan, kraxmal muzlatilgan saqlash uchun uning ulushi 78.50 ± 1.661 paxtali (HPMC) dan (HPMC) mos ravishda 65.611 (gpmc) dan (qo'shmasdan) mos ravishda kamaydi. 683 ± 1.035 pa · sn (mc, mc qo'shiladi), 43.122 ± 0,330 ± 0,310 (2% HPMC) (HPMC) 0,277 ± 0,011 dan 0,277 ± 0,011 gacha oshirildi. 310 ± 0.009 (add 0.5% HPMC), O. 323 ± 0.013 (add 1% HPMC) and O. 43 1 ± 0.0 1 3 (adding 2% HPMC), which is similar to the experimental results of Techawipharat, Suphantharika, & BeMiller (2008) and Turabi, Sumnu, & Sahin (2008), and the increase of n value shows that the addition of HPMC makes the fluid has a tendency to change from pseudoplastic to Newtonian [168'1691]. at the same time, For the starch stored frozen for 60 days, the K, n values showed the same change rule with the increase of HPMC addition.
However, with the prolongation of freezing storage time, the values of K and n increased to different degrees, among which the value of K increased from 78.240 ± 1.661 Pa·sn (unadded, 0 days) to 95.570 ± 1, respectively. 2.421 Pa·sn (no addition, 60 days), increased from 65.683±1.035 Pa ·S n (addition of O. 5% HPMC, 0 days) to 51.384±1.350 Pa ·S n (Add to 0.5% HPMC, 60 days), increased from 43.122±1.047 Pa ·sn (adding 1% HPMC, 0 days) to 56.538±1.378 Pa ·sn (adding 1% HPMC, 60 days) ), and increased from 13.926 ± 0.330 Pa ·sn (adding 2% HPMC, 0 days) to 16.064 ± 0.465 Pa ·sn (adding 2% HPMC, 60 days); 0.277 ± 0.011 (without adding HPMC, 0 days) rose to O. 334±0.014 (no addition, 60 days), increased from 0.310±0.009 (0.5% HPMC added, 0 day) to 0.336±0.014 (0.5% HPMC added, 60 days), from 0.323 ± 0.013 (add 1% HPMC, 0 days) to 0.340 ± 0.013 (add 1% HPMC, 60 days), and from 0.431 ± 0.013 (add 1% HPMC, 60 days) 2% HPMC, 0 days) to 0.404+0.020 (add 2% HPMC, 60 days). By comparison, it can be found that with the increase of the addition amount of HPMC, the change rate of K and Knife value decreases successively, which shows that the addition of HPMC can make the starch paste stable under the action of shearing force, which is consistent with the measurement results of starch gelatinization characteristics. izchil.
Kraxmal jelatinizatsion jarayoni kraxmal granulalarining parchalanishi, kristalli mintaqaning yo'q bo'lib ketishi, kraxmal va namlik o'rtasidagi vodorod bilan bog'lanish ma'lum bir gel kuchi bilan gelni shakllantiradi. 4.3-rasmda, muzlatilgan saqlash uchun kraxmal qilish uchun, gpmc grafik farqiga ko'ra, G: Grafrning suvni saqlab qolishi, G: Gelatinizatsiya jarayoni paytida kraxmal suvini yo'qotishini kamaytiradi. At the same time, Chaisawang & Suphantharika (2005) found that, adding guar gum and xanthan gum to tapioca starch, the G' of the starch paste also decreased [170]. In addition, with the extension of the freezing storage time, the G' of starch gelatinized decreased to different degrees. This is mainly because during the frozen storage process of starch, the amylose in the amorphous region of starch granules is separated to form damaged starch (Damaged Starch), which reduces the degree of intermolecular cross-linking after starch gelatinization and the degree of cross-linking after cross-linking. Stroch kristallanish joyida barqarorlik va ixchamlik va muz kristallarining jismoniy ekstruziyasi "amerikalik jelatinizatsiyadan tashkil topgan mikrofekte tranzi" ni tashkil qiladi, bu esa molekulyar gelatalizatsiyadan iborat, molekulyar zanjirning pasayishi (molekulyar zanjir) mobility), and finally caused the gel strength of starch to decline. Biroq, HPMC qo'shimchalarining ko'payishi bilan g 'tendentsiyasini pasaytirdi va bu ta'sir HPMC qo'shilishi bilan ijobiy bog'liq edi. Bu shuni ko'rsatadiki, muzlatilgan saqlash sharoitida kraxmalning tuzilishi va xususiyatlariga muz kristallari ta'sirini samarali ravishda buzishi mumkin.
4.3.5 IPMC qo'shilgan qo'shimcha miqdorining effektlari va kraxmalning shishish qobiliyatiga muzlatilgan vaqt
On the other hand, starch gelatinization To, T p, Tc, △T and △Hall increased with the extension of freezing time. Specifically, starch gelatinization with 1% or 2% HPMC added had no significant difference after freezing for 60 days, while starch without or with 0.5% HPMC was added from 68.955±0.01 7 (frozen storage for 0 days) increased to 72.340 ± 0.093 (frozen storage for 60 days), and from 69.170 ± 0.035 (frozen storage for 0 days) to 71.613 ± 0.085 (0 kun davomida muzlatilgan saqlash) 60 kun); after 60 days of frozen storage, the growth rate of starch gelatinization decreased with the increase of HPMC addition, such as starch without HPMC added from 77.530 ± 0.028 (frozen storage for 0 days) to 81.028. 408 ± 0.021 (frozen storage for 60 days), while the starch added with 2% HPMC increased from 78.606 ± 0.034 (frozen storage for 0 days) to 80.017 ± 0.032 (frozen storage for 60 days). days); in addition, ΔH also showed the same change rule, which increased from 9.450 ± 0.095 (no addition, 0 days) to 12.730 ± 0.070 (no addition, 60 days), respectively, from 8.450 ± 0.095 (no addition, 0 days) to 12.730 ± 0.070 (no addition, 60 days), respectively. 531 ± 0.030 (add 0.5%, 0 days) to 11.643 ± 0.019 (add 0.5%, 60 days), from 8.242 ± 0.080 (add 1%, 0 days) to 10.509 ± 0.029 (add 1%, 60 days), and from 7.736 ± O. 066 (2% addition, 0 days) rose to 9.450 ± 0.093 (2% addition, 60 days). The main reasons for the above-mentioned changes in the thermodynamic properties of starch gelatinization during the frozen storage process are the formation of damaged starch, which destroys the amorphous region (amorphous region) and increases the crystallinity of the crystalline region. The coexistence of the two increases the relative crystallinity of starch, which in turn leads to an increase in thermodynamic indexes such as starch gelatinization peak temperature and gelatinization enthalpy. However, through comparison, it can be found that under the same freezing storage time, with the increase of HPMC addition, the increase of starch gelatinization To, T p, Tc, ΔT and ΔH gradually decreases. It can be seen that the addition of HPMC can effectively maintain the relative stability of the starch crystal structure, thereby inhibiting the increase of the thermodynamic properties of starch gelatinization.
Kraxmal xamirga nisbatan noyob fazilatlarni (aniq hajmni, to'qima, ta'mlar va boshqalar) qo'shadi. Kraxmal tuzilmasining o'zgarishi, bu gelatinizatsiya xususiyatlariga ta'sir qiladi, bu eksperimentning sifati, jelatinizatsiya xususiyatlari, jelatinizatsiya xususiyatlari, jelatinizatsiya xususiyatlari, jelatinizatsiya xususiyatlari, jelatinizatsiya xususiyatlari, jelatinizatsiya xususiyatlari va muzlatilgandan so'ng, kraxmalni to'xtatib qo'ydi. Changes in rheological properties, thermodynamic properties and crystal structure were used to evaluate the protective effect of HPMC addition on starch granule structure and related properties. Eksperimental natijalari shuni ko'rsatdiki, muzlatilgan 60 kunlik muzlatilgandan so'ng, kraxmal jelatinizatsiya xususiyatlari (cho'qqisining yopishqoqligi, parchalanish qiymati, parchalanish qiymati, parchalanish qiymati, parchalanish qiymati, shikastlangan kraxmal tarkibining ko'payishi tufayli. The gelatinization enthalpy increased, while the gel strength of starch paste decreased significantly; however, especially the starch suspension added with 2% HPMC, the relative crystallinity increase and starch damage degree after freezing were lower than those in the control group Therefore, the addition of HPMC reduces the degree of changes in gelatinization characteristics, gelatinization enthalpy, and gel strength, which indicates that the addition of HPMC keeps the starch structure and its gelatinization properties relatively stable.
Yeast has a wide range of applications in fermented flour products (sourdough is obtained by natural fermentation, mainly lactic acid bacteria), it can use the hydrolyzed product of starch in the dough - glucose or maltose as a carbon source, under aerobic conditions, using Substances produce carbon dioxide and water after respiration. The carbon dioxide produced can make the dough loose, porous and bulky. Shu bilan birga, xamirturushning fermentatsiyasi va uning rolini ko'tarish qobiliyati zaiflashishi nafaqat mahsulotning ozuqaviy qiymatini yaxshilaydi, balki mahsulotning lazzati xususiyatlarini sezilarli darajada yaxshilaydi. Therefore, the survival rate and fermentation activity of yeast have an important impact on the quality of the final product (specific volume, texture, and flavor, etc.) [175].
In the case of frozen storage, yeast will be affected by environmental stress and affect its viability. When the freezing rate is too high, the water in the system will rapidly crystallize and increase the external osmotic pressure of the yeast, thereby causing the cells to lose water; muzlash darajasi juda yuqori bo'lganda. If it is too low, the ice crystals will be too large and the yeast will be squeezed and the cell wall will be damaged; both will reduce the survival rate of the yeast and its fermentation activity. In addition, many studies have found that after the yeast cells are ruptured due to freezing, they will release a reducing substance-reduced glutathione, which in turn reduces the disulfide bond to a sulfhydryl group, which will eventually destroy the network structure of gluten protein, resulting in a decrease in the quality of pasta products [176-177].
HPMC kuchli suvni ushlab turish va suv ushlab turish qobiliyati, uni xamir tizimiga qo'shib muz kristallarining hosil bo'lishi va o'sishini inhibe qilishi mumkin. In this experiment, different amounts of HPMC were added to the dough, and after a certain period of time after frozen storage, the quantity of yeast, fermentation activity and glutathione content in unit mass of dough were determined to evaluate the protective effect of HPMC on yeast under freezing conditions.
Ishlab chiqaruvchi
See Meziani, et a1. (2012)'s experimental method [17 cited, with slight modifications. 50 ml Colorometrik naychaga 5 g muzlatilgan xamirni 1,5 sm va 85% RH 100 yilligi bilan belgilang, uni millimetrli boshqaruvchi bilan belgilang (o'nlik kasrdan keyin ikkita raqamni saqlang). For samples with uneven upper ends after proofing, select 3 or 4 points at equal intervals to measure their corresponding heights (for example, each 900), and the measured height values were averaged. Each sample was paralleled three times.
O'tish vaqti: oktyabr 08-2022