Functionality of Wheat Lipids in Relation to Gluten Balls Formation.

• Main Authors: Chen, Tuan-Tzu, 陳端姿
• Other Authors: Teng Der-Feng
• Format: Others
• Language: zh-TW
• Published: 1997
• Online Access: http://ndltd.ncl.edu.tw/handle/17598986049543430893

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.