以不同麵粉材料所製得麵糰之物性此較   全文下載

Comparison of Rheological Properties of Dough Prepared with Different Wheat Flours

本研究以不同麥種碾磨及由不同粉道取得之麵粉為材料，萃取其蛋白質後，以電泳法（SDS-PAGE）分析其蛋白質組成，同時探討不同麵粉之麵糰Farinograph與Extensograph物性，以進行蛋白質組成與麵糰物性之相關性分析。本研究依電泳分析之結果將麵粉蛋白質組成分成六個區分，其分子量分別為205.0~97.4、97.4~66.2、66.2~45.0、45.0~36.0、36.0~24.0及24.0~6.5 kDa，而此六個蛋白質區分含量與其麵糰之部分物性使有顯著之相關性存在，此結果顯示麵粉之麵糰物性不但與其蛋白質之總含量有闕，與其蛋白質之組成亦有密切之關係存在。

Wheat flours milled from different wheat varieties and collected from different streams of milling system were used as raw materials in this study. The proteins of different flours were extracted and analyzed using electrophoresis for their composition. The dough rheological properties of different flours, including farinographic and extensographic properties, were also studied to correlate with their protein compositions. According to the results of electrophoresis, the flour protein compositions were grouped into six groups. The molecular weight ranges of the proteins in these six groups were 205.0~97.4, 97.4~66.2, 66.2~45.0, 45.0~36.0, 36.0~24.0, and 24.0~6.5 kDa, respectively. The protein contents of these six groups were found to be significantly correlated to some rheological values of wheat flour dough. These results revealed that the dough rheological properties of wheat flour were not only correlated significantly to the total protein content of the flour but also to the composition of the proteins. 本研究以不同麥種碾磨及由不同粉道取得之麵粉為材料，萃取其蛋白質後，以電泳法（SDS-PAGE）分析其蛋白質組成，同時探討不同麵粉之麵糰Farinograph與Extensograph物性，以進行蛋白質組成與麵糰物性之相關性分析。本研究依電泳分析之結果將麵粉蛋白質組成分成六個區分，其分子量分別為205.0～97.4、97.4～66.2、66.2～45.0、45.0～36.0、36.0～24.0及24.0～6.5 kDa，而此六個蛋白質區分含量與其麵糰之部分物性使有顯著之相關性存在，此結果顯示麵粉之麵糰物性不但與其蛋白質之總含量有闕，與其蛋白質之組成亦有密切之關係存在。