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《The Food Industry》 2018-04
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Effect of Wheat Gluten by Enzymatic Modification on Low-gluten Flour Dough and the Bread-processing Quality

SUN Wenjia;FU Bofei;XU Tongcheng;DUAN Weidong;LIU Wei;QIU Bin;Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science/Shandong Provincial Key Laboratory of Agro-Products Processing Technology/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture;Tianjin Normal University;Shandong Technology Market Management Service Center;  
Study the impact of wheat gluten with enzymatic modification on low-gluten flour dough and the bread-processing quality. The modified wheat gluten was preparated by using the protemax protease to hydrolyze, then its ultrastructure was observed by scanning electron microscopy, carrying capacity of loading deformation of the flour dough treated with no gluten, unmodified wheat gluten and modified gluten were measured by tensile tester, finally an organoleptic evaluation was performed. The results showed that the structure of modified wheat gluten was loosely, the organization showed irregular and flaky. The modified wheat gluten could help to increase the gluten degree after added to flour, which had decreased than the previous. The properties of silty tensile was not significantly reduced, and the flour was entrusted with good processing characteristics. The modified wheat gluten could help to improve the internal cellular uniform and delicate texture of bread. The bread added modified wheat gluten was more fragrant and delicious. So the modified gluten helped to increased the space of development and utilization of the gluten, this study had an important reference value for products development with the modified wheat gluten.
【Fund】: 山东省科技重大专项(2015ZDZX05005);; 山东省农业科学院农业科学技术创新项目(CXGC2016B16)
【CateGory Index】: TS213.21
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