摘要 : Expansion of dough and hence bread making performance is postulated to depend on a dual mechanism for stabilization of inflating gas bubbles. Two flours were used in this study, one from the wheat variety Jagger (Jagger) and the o... 展开 Expansion of dough and hence bread making performance is postulated to depend on a dual mechanism for stabilization of inflating gas bubbles. Two flours were used in this study, one from the wheat variety Jagger (Jagger) and the other from a composite of soft wheat varieties (Soft). Thin liquid lamellae (films), stabilized by adsorbed surface active compounds, act as an auxiliary to the primary gluten-starch matrix in stabilizing expanding gas cells and this mechanism operates when discontinuitiesbegin to appear in the gluten-starch matrix during later proving and early baking stages. Contributions of the liquid lamellae stability to dough expansion were assessed using flours varying in their lipid content. Incremental addition of natural lipidsback into defatted flour caused bread volume to decrease, and, after reaching a minimum, to increase. Strain hardening is a key rheological property responsible for stabilizing the primary gluten-starch matrix. Jagger gave higher test-bake loaf volume than Soft and higher strain hardening index for dough. The different lipid treatments were found to have negligible effects on strain hardening index. Image analysis of crumb grain revealed that differences in number of gas cells and average cell elongation with different lipid treatments were insignificant. The evidence agrees with a dual mechanism to stabilize the gas cells in bread dough. To understand dough rheology at a molecular level, rheological properties of doughs were varied by addition of flour protein fractions prepared by pH fractionation. Fractions were characterized by SE-HPLC and MALLS. The molecular weight distribution (MWD) of fractions progressively shifted to higher values as the pH of fractionation decreased. Mixograph dough development time paralleled the MWD. However, the strain hardening index and the test-bake loaf volume increased with increasing MWD up to a point (optimum), after which they declined. At a given strain rate, the behavior at the optimum is thought to result from slippage of the maximum number of statistical segments between entanglements, without disrupting the entangled network of polymeric proteins. Shift of MWD to molecular weight higher than the optimum results in a stronger network with reduced slippage through entanglement nodes, whereas a shift to lower molecular weights will decrease the strength of the network due to a lesser number of entanglements per chain. All rights reserved, Elsevier. 收起