1.1.5 منجمد آٹا کی تحقیق کی حیثیت ……………………………………. .............................................4
1.1.7 Hydroxypropyl methyl cellulose (Hydroxypropyl methyl cellulose, I-IPMC) ………. 5
1.3 مطالعہ کا بنیادی مواد ...............................................................................................................................................
2.3 Experimental results and discussion…………………………………………………………………… ． 11
3.2.4 Experimental methods ......................................................................................................． 25
3.3.2 The effect of adding amount of HPMC and freezing storage time on the freezable moisture content (CFW) and thermal stability……………………………………………………………………. 30
3.3.3 Effects of HPMC addition amount and freezing storage time on free sulfhydryl content (C vessel) …………………………………………………………………………………………………………. ． 34
4.1 Introduction .............................................................................................................................. ． 44
4.2 Experimental materials and methods ................................................................................． 45
4.2.3 تجرباتی طریقہ .................................................................................................................................... 45
4.3 Analysis and discussion ..........................................................................................................． 48
4.3.1 Content of basic components of wheat starch ……………………………………………………. 48
4.3.3 Effects of HPMC addition and freezing storage time on the shear viscosity of starch paste………………………………………………………………………………………………………………………………………. 52
4.3.6 Effects of I-IPMC addition amount and frozen storage time on the thermodynamic properties of starch ………………………………………………………………………………………………………. ． 57
4.4 باب کا خلاصہ ....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 6 1
Chapter 5 Effects of HPMC addition on yeast survival rate and fermentation activity under frozen storage conditions………………………………………………………………………………………………. ． 62
5.1Introduction ...................................................................................................................................． 62
5.2 Materials and methods ...........................................................................................................． 62
5.2.2 Experimental methods . . . ． ． …………………………………………………………………………. 63
5.3 Results and Discussion ..............................................................................................................． 64
5.3.3 The effect of adding amount of HPMC and freezing time on the content of glutathione in dough……………………………………………………………………………………………………………66. "
5.4 Chapter Summary .......................................................................................................................． 67
6.1 Conclusion ................................................................................................................................. ． 68
6.2 Outlook .........................................................................................................................................． 68
Figure 1.1 The structural formula of hydroxypropyl methylcellulose………………………. ． 6
Figure 2.4 The effect of HPMC addition and freezing time on the elasticity of steamed bread………………………………………………………………………………………………………………………………. ． 20
Figure 3.1 The effect of HPMC addition and freezing time on the rheological properties of wet gluten…………………………………………………………………………………………………………………………. 30
Figure 3.2 Effects of HPMC addition and freezing time on the thermodynamic properties of wheat gluten………………………………………………………………………………………………………………. ． 34
Figure 3.3 Effects of HPMC addition and freezing time on free sulfhydryl content of wheat gluten……………………………………………………………………………………………………………………………... ． 35
Figure 3.7 The effect of HPMC addition and freezing time on the microscopic gluten network structure…………………………………………………………………………………………………………... ． 43
چترا 4.1 نشاستے ہوئے جیلیٹینائزیشن کی خصوصیت کا وکر ...........................................................................． 51
Figure 4.2 Fluid thixotropy of starch paste ................................................................................． 52
Figure 4.3 Effects of adding amount of MC and freezing time on the viscoelasticity of starch paste……………………………………………………………………………………………………………………... ． 57
Figure 4.5 Effects of HPMC addition and freezing storage time on the thermodynamic properties of starch…………………………………………………………………………………………………………. ． 59
Figure 5.2 The effect of HPMC addition and freezing time on the yeast survival rate…………………………………………………………………………………………………………………………………... ． 67
Figure 5.3 Microscopic observation of yeast (microscopic examination) …………………………………………………………………………………………………………………………. 68
Table 2.1 The basic ingredient content of wheat flour…………………………………………………. 11
Table 3.2 Effects of I-IPMC addition amount and freezing storage time on the phase transition enthalpy (Yi IV) and freezer water content (e chat) of wet gluten………………………. 31
Table 3.3 Effects of HPMC addition amount and freezing storage time on the peak temperature (product) of thermal denaturation of wheat gluten…………………………………………. 33
Table 3.6 Effects of I-IPMC addition and freezing storage time on the surface hydrophobicity of wheat gluten……………………………………………………………………………………………. 41
Table 4.3 Effects of I-IPMC addition and freezing time on the shear viscosity of wheat starch paste…………………………………………………………………………………………………………………………. 55
1.1.4 مشکلات اور منجمد آٹا کے چیلنجز
ii. Optimization of frozen dough production process, frozen storage conditions and formula. During the production of frozen dough, temperature control, proofing conditions, pre-freezing treatment, freezing rate, freezing conditions, moisture content, gluten protein content, and thawing methods will all affect the processing properties of frozen dough [37]. In general, higher freezing rates produce ice crystals that are smaller in size and more uniformly distributed, while lower freezing rates produce larger ice crystals that are not uniformly distributed. In addition, a lower freezing temperature even below the glass transition temperature (CTA) can effectively maintain its quality, but the cost is higher, and the actual production and cold chain transportation temperatures are usually small. In addition, the fluctuation of the freezing temperature will cause recrystallization, which will affect the quality of the dough.
iii. Using additives to improve the product quality of frozen dough. In order to improve the product quality of frozen dough, many researchers have made explorations from different perspectives, for example, improving the low temperature tolerance of material components in frozen dough, using additives to maintain the stability of the dough network structure [45.56], etc. Among them, the use of additives is an effective and widely used method. Mainly include, i) enzyme preparations, such as, transglutaminase, O [. Amylase; ii) emulsifiers, such as monoglyceride stearate, DATEM, SSL, CSL, DATEM, etc.; iii) antioxidants, ascorbic acid, etc.; iv) polysaccharide hydrocolloids, such as guar gum, yellow Originalgum, gum Arabic, konjac gum, sodium alginate, etc.; v) other functional substances, such as Xu, et a1. (2009) added Ice-structuring Proteins to wet gluten mass under freezing conditions, and studied its protective effect and mechanism on the structure and function of gluten protein [y71.
2.2.2 تجرباتی آلات اور سامان
Powder meter. ای
Extensometer. ای
مینوفیکچرر
2.2.3.1 آٹے کے بنیادی اجزاء کا تعین
2.2.3.4 منجمد آٹا کی پیداوار
2.3.1 گندم کے آٹے کا بنیادی ساخت انڈیکس
2.3.3 آٹا ٹینسائل پراپرٹیز پر HPMC کے اضافے کا اثر
2.3.6.2 HPMC کے اضافی رقم کے اثرات اور ابلی ہوئی روٹی کی ساخت کی خصوصیات پر منجمد اسٹوریج کا وقت
انجیر 2．3 HPMC کے اضافے اور چینی ابلی ہوئی روٹی کی سختی پر منجمد اسٹوریج کا اثر
PQ00 1 کم فیلڈ NMR آلہ
بی سی/بی ڈی۔ 272SC refrigerator
کے ڈی سی۔ 160hr تیز رفتار ریفریجریٹڈ سنٹرفیوج
مینوفیکچرر
سندوریس جرمنی
All results are expressed as mean 4-standard deviation, and the above experiments were repeated at least three times except for scanning electron microscopy. چارٹ کھینچنے کے لئے اصل 8.0 کا استعمال کریں ، اور ایک کے لئے ایس پی ایس ایس 19.0 استعمال کریں۔ Way analysis of variance and Duncan's multiple range test, the significance level was 0.05.
3. نتائج اور بحث
انجیر 3．1 HPMC کے اضافے اور گلوٹین آٹا کی rheological خصوصیات پر منجمد اسٹوریج کا اثر
Note: A is the infrared spectrum of wheat gluten protein without adding HPMC for 0 days of frozen storage; بی 2 ٪ HPMC کے ساتھ 0 دن کے لئے منجمد اسٹوریج کے گندم کے گلوٹین پروٹین کا اورکت سپیکٹرم ہے
3.3.6 HPMC کے اضافے کی رقم کے اثرات اور گلوٹین پروٹین کی سطح ہائیڈرو فوبیکیٹی پر اسٹوریج کا وقت
BSAL24S الیکٹرانک بیلنس
کے ڈی سی۔ 160hr تیز رفتار ریفریجریٹڈ سنٹرفیوج
مینوفیکچرر
1 جی اسٹارچ کا وزن ، 9 ملی لیٹر آست پانی شامل کریں ، 10 ٪ (ڈبلیو/ڈبلیو) نشاستے کی معطلی تیار کرنے کے لئے مکمل طور پر ہلائیں اور مکس کریں۔ پھر نمونہ حل رکھیں۔ 18 ℃ ریفریجریٹر ، 0 ، 15 ڈی ، 30 ڈی ، 60 ڈی کے لئے منجمد اسٹوریج ، جس میں 0 دن کا تازہ کنٹرول ہے۔ Add 0.5%, 1%, 2% (w/w) HPMC instead of the corresponding quality starch to prepare samples with different addition amounts, and the rest of the treatment methods remain unchanged.
4.2.3.3 اسٹارچ پیسٹ جیل پراپرٹیز
4.3 تجزیہ اور بحث
However, with the prolongation of freezing storage time, the values of K and n increased to different degrees, among which the value of K increased from 78.240 ± 1.661 Pa·sn (unadded, 0 days) to 95.570 ± 1, respectively. 2.421 Pa·sn (no addition, 60 days), increased from 65.683±1.035 Pa ·S n (addition of O. 5% HPMC, 0 days) to 51.384±1.350 Pa ·S n (Add to 0.5% HPMC, 60 days), increased from 43.122±1.047 Pa ·sn (adding 1% HPMC, 0 days) to 56.538±1.378 Pa ·sn (adding 1% HPMC, 60 days) ), and increased from 13.926 ± 0.330 Pa ·sn (adding 2% HPMC, 0 days) to 16.064 ± 0.465 Pa ·sn (adding 2% HPMC, 60 days); 0.277 ± 0.011 (without adding HPMC, 0 days) rose to O. 334±0.014 (no addition, 60 days), increased from 0.310±0.009 (0.5% HPMC added, 0 day) to 0.336±0.014 (0.5% HPMC added, 60 days), from 0.323 ± 0.013 (add 1% HPMC, 0 days) to 0.340 ± 0.013 (add 1% HPMC, 60 days), and from 0.431 ± 0.013 (add 1% HPMC, 60 days) 2% HPMC, 0 days) to 0.404+0.020 (add 2% HPMC, 60 days). By comparison, it can be found that with the increase of the addition amount of HPMC, the change rate of K and Knife value decreases successively, which shows that the addition of HPMC can make the starch paste stable under the action of shearing force, which is consistent with the measurement results of starch gelatinization characteristics. مستقل.
کے ڈی سی۔ 160hr تیز رفتار ریفریجریٹڈ سنٹرفیوج
مینوفیکچرر
وقت کے بعد: اکتوبر -08-2022