發(fā)布時間：2019-02-18 07:30

【摘要】：本文以小麥粉及其制品饅頭為研究對象,通過粉質(zhì)儀、拉伸儀、流變儀等分析研究了葡萄籽提取物對小麥粉品質(zhì)的改善;通過比較饅頭的比容、色度、感官評價和饅頭儲藏期間的質(zhì)構(gòu)變化,研究了葡萄籽提取物改善饅頭的品質(zhì)和抗老化作用;通過研究饅頭儲藏過程中水分含量變化、蛋白質(zhì)的變化和淀粉的回生,初步探討了葡萄籽提取物抗老化的機(jī)理。(1)通過粉質(zhì)、拉伸、糊化和動態(tài)流變實驗,研究了葡萄籽提取物對小麥粉品質(zhì)的改善作用,結(jié)果表明:葡萄籽提取物可以顯著提高小麥粉的吸水率、形成時間、穩(wěn)定時間和粉質(zhì)指數(shù),降低小麥粉的弱化度,特別當(dāng)添加5.0%葡萄籽提取物,與空白組相比,小麥粉的形成時間、穩(wěn)定時間和粉質(zhì)指數(shù)分別增大了1.12倍、0.74倍和1.03倍,弱化度降低了41.6%,顯著改善了小麥粉的粉質(zhì)特性;添加2.5%-7.5%的葡萄籽提取物可以顯著改善小麥面團(tuán)的拉伸特性,增加面團(tuán)中高聚物的含量,從而使得面筋筋力變強(qiáng),面團(tuán)結(jié)構(gòu)穩(wěn)定;葡萄籽提取物可以降低小麥粉的糊化溫度,并提高糊化過程中的黏度,降低回生值,這說明葡萄籽提取物使小麥粉更易于糊化,且黏度的增加有利于最終產(chǎn)品的成型。(2)通過比較饅頭的比容、色度和感官評分,研究葡萄籽提取物對饅頭品質(zhì)的影響,結(jié)果表明:添加少量的葡萄籽提取物(2.5%)可以改善饅頭的結(jié)構(gòu)和品質(zhì),可以提高饅頭的比容,提高饅頭的感官評分并增加饅頭的抗氧化能力,但是添加量在2.5%以上時,隨著添加量的增加,饅頭的品質(zhì)反而有所下降,這主要是由于葡萄籽提取物本身的顏色以及苦味和收斂性,因此2.5%的葡萄籽提取物作為改善饅頭品質(zhì)而言是最佳的添加量。(3)通過TPA測試饅頭在4℃下儲藏7天的過程中質(zhì)構(gòu)的變化,研究葡萄籽提取物對饅頭的抗老化作用,結(jié)果表明:隨著儲藏時間的延長,硬度和咀嚼度逐漸增加,內(nèi)聚力和回復(fù)力逐漸減小,這種變化說明饅頭發(fā)生了老化;而添加葡萄籽提取物后,這些變化的程度減低,且隨著添加量的增加,饅頭在儲藏過程中硬度和咀嚼度的增加幅度逐漸減小,內(nèi)聚力和回復(fù)力的減小幅度也逐漸減小,說明其可以在一定程度上抑制饅頭的老化,就抑制饅頭老化而言,越多的葡萄籽提取物效果越好。(4)通過分析饅頭儲藏過程中水分含量變化、蛋白質(zhì)的變化和淀粉的回生,初步研究葡萄籽提取物抗饅頭老化的機(jī)理,結(jié)果表明:饅頭中原花青素的含量發(fā)現(xiàn)含量的增加與抗老化的效果正相關(guān),葡萄籽提取物主要是通過抑制饅頭儲藏中水分的散失、抑制蛋白結(jié)構(gòu)變松散以及抑制淀粉的重結(jié)晶實現(xiàn)對饅頭的抗老化作用的。本研究結(jié)果表明可以葡萄籽提取物作為一種新型改良劑添加到小麥粉中,以改善小麥粉及其制品饅頭的品質(zhì),并抑制饅頭的老化。
[Abstract]:In this paper, the quality improvement of grape seed extract on wheat flour was studied by means of flour analyzer, extensometer, rheometer and so on. By comparing the specific volume, chroma, sensory evaluation and texture changes of steamed bread during storage, the effects of grape seed extract on improving the quality and anti-aging of steamed bread were studied. The anti-aging mechanism of grape seed extract was preliminarily discussed by studying the changes of water content, protein and starch during the storage of steamed bread. (1) through the experiments of powder, stretching, gelatinization and dynamic rheology, the antiaging mechanism of grape seed extract was preliminarily discussed. The effect of grape seed extract on the quality of wheat flour was studied. The results showed that grape seed extract could significantly increase the water absorption rate, formation time, stable time and flour quality index, and decrease the weakening degree of wheat flour. Especially when adding 5.0% grape seed extract, the formation time, stability time and flour quality index of wheat flour increased by 1.12 times, 0.74 times and 1.03 times, respectively, and the weakening degree decreased by 41.6 times, compared with the blank group, the wheat flour formation time, stability time and flour quality index increased by 1.12 times, 0.74 times and 1.03 times, respectively. The flour properties of wheat flour were improved significantly. The addition of 2.5% -7.5% grape seed extract could significantly improve the stretching properties of wheat dough and increase the content of polymer in the dough, so that the gluten became stronger and the dough structure was stable. Grape seed extract can reduce the gelatinization temperature of wheat flour, increase the viscosity of wheat flour during gelatinization, and reduce the retrogradation value, which indicates that grape seed extract can make wheat flour gelatinize more easily. And the increase of viscosity is beneficial to the formation of the final product. (2) by comparing the specific volume, chroma and sensory score of steamed bread, the effect of grape seed extract on the quality of steamed bread was studied. The results showed that the addition of a small amount of grape seed extract (2.5%) could improve the structure and quality of steamed bread, increase the specific volume of steamed bread, improve the sensory score of steamed bread and increase the antioxidant ability of steamed bread. However, the quality of steamed bread decreased with the addition of 2.5%, which was mainly due to the color, bitterness and convergence of grape seed extract. Therefore, 2.5% grape seed extract is the best addition amount to improve the quality of steamed bread. (3) the changes of texture of steamed bread during storage at 4 鈩，

本文編號：2425602