| Summary: | 碩士 === 國立屏東技術學院 === 食品技術研究所 === 85 === Abstract Lipid was found to possess unique role for gluten
ball formation. Physical properties of gluten ball made from
both with and without lipid were compared. Extraction with
petroleum ether indicated that 49.3 % lipid from the raw flour
for gluten ball processing could be removed. After extraction
with petroleum ether, the physicochemical properties of gluten
balls changed significantly. The gluten balls became colorless.
The expansion volume, springiness and cohesiveness increased,
and hardness decreased. In this study, clear flour(1~5#) and raw
flour for gluten ball processing(6#) were used as testing
materials. Flour and PE-defattimg flour were made into gluten
ball by washing with water, kneading and microwaving. The
expansion volume and texture properties of gluten balls were
determined to investigate the relationships between the physico-
chemical properties of flours and the quality of the gluten
balls. In the analysis of relationships between total lipids and
Alveograph characteristics of flour, it was found that the P and
L value of Alveograph characteristics significantly correlated
to the total lipids of flour. The expansion volume, springiness
and cohesiveness of gluten balls were increased with increasing
the P values, and decreased with increasing the L values.
Lipids recoveries from flour-gluten were compared. The total
lipids in wet gluten was 24.3 %. Recovery for non-polar lipids
was 16.8 %, and the glycolipids was 44.5 %. The lipids
contents dramatically affected the structural profile of gluten
balls. The cohesiveness decreased with increasing total lipids
of wet gluten. The hardness and cohesiveness decreased with
increasing glycolipids of wet gluten. In the analysis of
relationships between total lipids of flour and the physical
properties of gluten balls. The hardness increased with
increasing total lipids of flour. The expansion volume,
springiness and cohesiveness decreased with increasing total
lipids of flour. The hardness of gluten balls decreased with
increasing polar lipids and glycolipids of flour.
|
|---|
