Keywords

Glutenin, Gliadin, Reconstituted, Biscuits, Quality

Abstract

To clarify the effects of different gliadin and glutenin ratios on dough and biscuit quality. Using Yangmai 22 as the material, the gliadin, glutenin and starch in the flour were separated and recombined through the separation and recombination method, and recombined according to the established ratio. The different mass ratios of gliadin and glutenin (alcohol/gluten ratio) were analyzed. ) treatment of gluten protein structure, dough rheology and biscuit quality changes. The results show that: with the increase of alcohol/grain ratio, the ¦Â-sheet and ¦Á-helix content of gluten protein gradually decreases, and the ¦Â-turn content gradually increases; the free sulfhydryl content shows a linear downward trend; the thermal denaturation temperature (Tp) between treatments ) has no significant difference, and the enthalpy value (¦¤H) shows an upward trend. The elastic modulus G’ and viscous modulus G” of the restructured system gradually decreased, and the rheological loss angle tan¦¤ (G”/G’) gradually increased; the cohesion and adhesive elasticity of the dough showed a gradually increasing trend. The hardness, chewiness, diameter, and thickness of the biscuits gradually increased, the extension factor decreased, and the color improved. The sensory score of the biscuits showed a trend of first increasing and then decreasing. In summary, an increase in the alcohol/grain ratio causes the diameter of the biscuits to increase and the color to improve. However, an excessively high alcohol/grain ratio results in a decrease in the viscoelasticity of the gluten protein. The biscuits made with recombinant flour have an increased hardness, a smaller extension factor, and a white color. , the alcohol/grain ratio 6:4 is the best ratio for making biscuits.

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Original research done by Zhou Qin, Jiang Dong, Dai Tingbo, Cao Weixing, Yang Tao, Wang Pei, Wang Xiao, Cai Jian, Huang Mei

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