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題名 | 小麥澱粉和小麥麵粉之熱性質=Thermal Properties of Wheat Starch and Wheat Flour |
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作者 | 蕭思玉; 鄔文盛; 林富海; 康藏文; | 書刊名 | 大仁學報 |
卷期 | 22 2002.06[民91.06] |
頁次 | 頁13-26 |
分類號 | 463.36 |
關鍵詞 | 小麥澱粉; 小麥麵粉; 熱性質; 示差掃描熱分析儀; Wheat starch; Wheat flour; Thermal properties; DSC; |
語文 | 中文(Chinese) |
中文摘要 | 本研究係以中筋麵粉,以及洗筋後之自製小麥澱粉為原料,在不同水分含量和乳化劑的添加下,以示差掃描熱分析儀(DSC)測定其熱性質之變化。結果顯示在充足水分含量(75%)下,小麥澱粉和小麥麵粉樣品皆有二個波峰。分別是澱粉糊化,和脂質-澱粉複合體發生解離之吸熱峰。此複合體之解離和複合反應是可逆的。當水分含量(40%)有限時,小麥澱粉和小麥麵粉中澱粉顆粒無法完全糊化,使DSC圖呈現三個波峰,以及使第一個波峰之糊化起始溫度To明顯的增加和△H值下降。此外,在40%水分含量下脂質-澱粉複合體之To亦明顯比75%水分含量者高,而此複合體之解離和複合反應變為少部分可逆或不可逆。小麥麵糰中因有麵筋蛋白形成網狀結構,這對澱粉糊化具有阻礙作用。添加0.5%不同種類的乳化劑,其中以SPAE 160、DMG和SSL對小麥麵糰中澱粉糊化起始溫度(To)有比較明顯的增加,以及使△H值減少。 |
英文摘要 | The objectives of this study were to investigate the effects of moisture contents and emulsifiers on the thermal properties of wheat starches and wheat flours by differential scanning calorimeter (DSC). Results showed that both wheat starches and wheat flour appeared two peaks on DSC thermograms in excess water contents (75%). The first endothermic peak resulted from the gelatinization of starch, and the second endothermic peak showed the dissociation of starch-lipid complex. The dissociation and reasoociation of the complex were reversible in excess water content. In limiting water contents (40%), the wheat starch and flour samples appeared three peaks on the thermograms because starches granules couldn’t gelatinize completely. Therefore, onset temperature (To) in the first peak raised and enthalpy (△H) decreased significantly. Furthermore, To of the starch-lipid complex in limiting water system was much higher than that in excess water system. The dissociation and reassociation of the complex became fewer reversible or irreversible in limiting water content. To and Tp of the first peak from wheat dough were higher than those from wheat starch. This showed gluten protein hindered the gelatinization of starch because it retained some water and formed three-dimensional network. The additions of emulsifiers such as SPAE 160, DMG, and SSL increased To and decreased △H of the first peak from wheat dough samples. Thus, the emulsifiers delayed the gelatinizations of starches in wheat dough. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。