摘要
用高分子材料科学的基本原理对面团的性质进行了初步考查．结果表明，面团中存在面筋网络，并分离得到面筋网络的交联点——醋酸溶谷蛋白．对面团结构提出偶极子网络模型，可定性地阐明多种面团的加工特性．
The authors studied compressive elongation of dough.Experiential data treated with the statistical theory of rubber elasticity.Result verified that gluten network exist in dough.Accordine to solubility of gluten in many solvents,may determine gluten network must be physical network.Authors founded in 0.05mol/L HAc,real solubisied glutenins has only a little,about 6%. While gluten network occur violent swelling,at last,completely dispersed.A structure model of dough is proposed.It is a dipole malecule network which consist of gluteins,crosslinked point of gluten network is the soluble glutenin in 0.05mol/L HAc.The gliadins complexed between network chains to form film.Water and starch is filled in the gluten network.
出处
《四川大学学报（自然科学版）》
CAS
CSCD
北大核心
1998年第5期729-736,共8页
Journal of Sichuan University(Natural Science Edition)
关键词
面团结构
面筋网络
醋酸溶谷蛋白
dough structure,gluten network,acid soluble glutenin
