Lub Rigidity ntawm DATEM thiab Flexibility ntawm GMS: Tsis yog -Linear Effects of Blend Ratio on Bread Staling Rate

Lub khob cij staling yog txheej txheem physicochemical ntau yam uas muaj cov hmoov txhuv nplej siab retrogradation, ya raws tsiv teb tsaws, thiab gluten network rigidification. Diacetyl tartaric acid esters ntawm mono- thiab diglycerides (DATEM) thiab glycerol monostearate (GMS), ob qho ntawm cov khoom siv dav siv tshaj plaws - ntxiv dag zog thiab tiv thaiv -staling emulsifiers hauv kev lag luam ci, nthuav tawm qhov "rigidity" mechanism ntawm kev sib piv. Kab lus no systematically txheeb xyuas cov txiaj ntsig ntawm lawv qhov sib piv ntawm cov qhob cij staling tus nqi, nthuav tawmtsis yog- kev sib raug zoo ntawm cov lus tebembedded nyob rau hauv, thiab tshawb txog triple mechanisms ntawm kev sib tw interfacial, starch complexation, thiab gluten cross- txuas hauv qab no tsis yog -linearity.

DATEM's "Rigidity": Gluten Network Reinforcer

Lub DATEM molecule muaj diacetyl tartaric acid pawg uas qhia muaj zog polarity. Cov txheej txheem no ua rau nws tsim ob qho tib sihydrogen bonds thiab hydrophobic kev sib tshuamnrog glutamine residues nyob rau hauv gluten proteins, ua raws li ib tug "molecular choj" nyob rau hauv lub gluten network. Qhov tshwm sim yog txo cov khob noom cookie extensibility thiab nce tsis kam mus rau deformation- lub khob noom cookie xav tias "muaj zog dua."

Qhov "rigidity" no tshwm sim raws li qhov zoo tshaj plaws ntawm qhov cub caij nplooj ntoos hlav thiab ntim kev txhawb nqa thaum lub sijhawm pib ntawm ci. Txawm li cas los xij, kev siv ntau dhau ua rau kom qhuav, ruaj khov kev ntxhib los mos thiab ua kom cov gluten network lub cev qhuav dej thiab rigidification thaum khaws cia.

GMS's "Flexibility": Cov Starch Retrogradation Inhibitor

GMS's amylose complexation muaj peev xwm yog nws qhov zoo - lees paub cov tub ntxhais tiv thaiv -staling mechanism. Nws cov qauv monoglyceride tuaj yeem nkag mus rau helical kab noj hniav ntawm amylose, sib sauhmoov txhuv nplej siab -lipid complexesNws yog ib qho tseem ceeb tiv thaiv kev txiav txim rov qab ntawm amylose molecules.

Tsis zoo li DATEM, GMS yuav luag tsis muaj tus ntoo khaub lig- txuas cov txiaj ntsig ntawm gluten network. Nws cov haujlwm cuam tshuam feem ntau yog tshwm sim ntawm huab cua -kua interface thiab cov hmoov txhuv nplej siab granule es tsis yog ntawm gluten proteins. Qhov no "tes-tawm" txoj hauv kev rau gluten tso cai rau nws los txhim kho softness yam tsis tau qhia ntxiv cov qauv rigidity.

Hauv kev xyaum ua ci ci, cov txiaj ntsig ntawm GMS / DATEM sib xyaw ntawm cov khob cij staling tus nqi yogdeb ntawm qhov yooj yim linear superposition.

Nrog rau tag nrho cov emulsifier ntxiv tsau ntawm 0.5% ntawm hmoov nplej, kev soj ntsuam ntawm crumb hardness hloov dua 72 teev qhia cov yam ntxwv hauv qab no:

• Pure DATEM (10:0): Qhov zoo tshaj plaws pib ntim, tab sis ceev tshaj hardness nce tom qab 24 teev. Lub gluten network sai poob noo noo thiab rigidifies thaum lub sij hawm cia, ua rau ib tug siab staling tus nqi.
• GMS ntawm 20% - 30% (8: 2 - 7: 3): Lub kaw lus nthuav tawm nwsthawj inflection point. Tus nqi ntawm hardness nce yog txo qis dua cov ntshiab DATEM pawg, thaum lub ntim tseem zoo - khaws cia. DATEM cov qauv kev txhawb nqa thiab GMS cov hmoov txhuv nplej siab ntxiv rau ib leeg yam tsis muaj GMS tseem ua rau cov nyhuv diluting ntawm gluten network.
• GMS ntawm 50% -60% (5: 5 - 4: 6): Qhov system nkag mus rau athaj av toj siab. Anti-staling kev ua tau zoo mus txog qhov zoo, tab sis cov ntim tshwj xeeb pib poob. DATEM qhov kev txhawb nqa nruj yog ib feem "diluted" los ntawm GMS, ua rau lub zog ua khob noom cookie tsis muaj zog.
• Ntshiab GMS (0:10): Zoo heev pib softness, tab sis hardness rebound tom qab 24 teev yog tiag tiag sai tshaj 5: 5 pab pawg neeg. Yog tsis muaj DATEM qhov kev txhawb nqa gluten, lub khob cij ua rau lub cev muaj zog thaum lub sijhawm khaws cia, nthuav tawm raws li "mos tab sis tsis springy" nrog txo cov qhab nia.

Cov lus teb tsis yog -linear cov lus piav qhia saum toj no tuaj yeem raug ntaus nqi los ntawm kev sib cuam tshuam ntawm peb lub tshuab:

1. Saturation nyhuv ntawm Starch Complexation

GMS complexation nrog amylose muaj ib tugsaturation concentration. Thaum GMS tshaj 60% ntawm tag nrho cov emulsifier, tshaj GMS tsis tuaj yeem nkag mus rau hauv cov hmoov txhuv nplej siab ntxiv lawm thiab hloov mus rau hauv daim ntawv dawb nyob ib ncig ntawm gluten network. Thaum tsis muaj teeb meem, qhov GMS dawb no tsim cov microdomains hydrophobic uas tsis muaj zog cuam tshuam nrog cov tshuaj disulfide cross-txuas qhov ntom ntom ntawm gluten proteins.

2. Kev sib tw Interfacial thiab Gluten Dilution

DATEM thiab GMS koom nrogkev sib tw adsorptionntawm huab cua -kua interface. GMS muaj tus nqi tsiv teb tsaws siab dua DATEM. Thaum GMS kev faib ua feem siab dhau lawm, cov npuas cuam tshuam yog nyiam nyob hauv GMS, tiv thaiv DATEM los ntawm kev siv nws cov gluten cross- txuas ua haujlwm. Qhov tshwm sim yog tsis muaj zog gluten network lub zog thiab ua kom tawv tawv thaum lub sij hawm cia vim tsis txaus cov qauv kev txhawb nqa.

3. Kev faib tawm ntawm Aqueous Phase

DATEM cov pab pawg muaj zog polar zoo li khi dej dawb ntau dua, kaw nws mus rau theem gluten. GMS nyiam cuam tshuam nrog cov hmoov txhuv nplej siab, tsis ncaj qha cuam tshuam rau lub xeev dej ntawm cov hmoov txhuv nplej siab. Kev hloov pauv hauv kev sib xyaw kom zooreconfigure cov ya raws migration txoj kevnyob rau hauv lub crumb. Nyob rau ntawm kwv yees li 5: 5, tus nqi ntawm kev ya raws ntawm gluten mus rau cov hmoov txhuv nplej siab yog qhov tsawg kawg nkaus, sib haum mus rau qhov qeeb qeeb.

Raws li kev txheeb xyuas saum toj no, cov kws tsim qauv tsim teeb tsa DATEM / GMS sib xyaw yuav tsum tsis txhob ua raws qhov kev ua tau zoo ntawm ob qho tib si, tab sis tsom mus rau peb lub ntsiab lus:

1. Thaum tag nrho ntxiv yog tsau, ua ntej ntsuas qhov ntsuas 5: 5 txog 6: 4.Qhov ntau yam no qhia txog qhov sib npaug zoo tshaj plaws ntawm kev tiv thaiv -staling kev ua tau zoo thiab ntim hauv nruab nrab feem ntau -gluten hmoov tshuab.
2. Siab -gluten hmoov tshuab tuaj yeem nce DATEM piv rau 7: 3.Lub hauv paus muaj zog gluten network ntawm siab -protein hmoov txhais tau tias GMS lub luag haujlwm tseem ceeb yog cov hmoov txhuv nplej siab ntau dua li kev txhawb nqa.
3. Tsawg-gluten lossis mos nplej hmoov nplej yuav tsum nyiam GMS ntawm 4:6 lossis 3:7.Kev cia siab ntau dhau ntawm DATEM hauv cov hmoov nplej uas tsis muaj zog ua rau gluten nruj heev thiab qhuav, khov qhov ncauj.

Qhov "rigidity" ntawm DATEM thiab "yooj yim" ntawm GMS yog ib khub ntawmtsis yog -linear functional complementshauv qhob cij tiv thaiv -staling systems. Kev hloov pauv qhov sib xyaw tsis yog qhov teeb meem ntawm "kev sib ntxiv thiab kev rho tawm ntawm kev nruj thiab kev yooj yim," tab sis yog kev tshawb nrhiav kev sib npaug ntawm cov hmoov txhuv nplej siab, gluten cross - txuas, thiab kev faib dej noo. Cov khoom siv tes ua tiag tiag yog nyob rau hauv kev txheeb xyuas qhov taw tes ntawm qhov tawv nqaij - lub sij hawm nkhaus thiab kaw cov qauv rau hauv "qhov chaw qab zib" qhov twg tus nqi qis tshaj yog qis tshaj.