花生蛋白對麵團粉質特性的影響
粉質曲線反映麵粉加水後麵團形成和發展過程中“力”的(de)特(te)征(zheng)變(bian)化(hua)行(xing)為(wei)，以(yi)及(ji)麵(mian)粉(fen)中(zhong)麵(mian)筋(jin)強(qiang)弱(ruo)的(de)發(fa)展(zhan)趨(qu)勢(shi)。麵(mian)團(tuan)的(de)形(xing)成(cheng)時(shi)間(jian)反(fan)映(ying)麵(mian)團(tuan)的(de)彈(dan)性(xing)，一(yi)般(ban)麵(mian)筋(jin)含(han)量(liang)多(duo)且(qie)質(zhi)量(liang)好(hao)的(de)麵(mian)粉(fen)，麵(mian)團(tuan)的(de)彈(dan)性(xing)和(he)粘(zhan)性(xing)也(ye)比(bi)較(jiao)好(hao)，麵(mian)團(tuan)的(de)形(xing)成(cheng)時(shi)間(jian)較(jiao)長(chang)；反之，形成時間較短。穩定時間反映麵團的耐揉行，即對剪切力降解的抵抗力。這是小麥粉“內在”質zhi量liang中zhong一yi項xiang十shi分fen重zhong要yao的de指zhi標biao，穩wen定ding時shi間jian越yue長chang，麵mian團tuan韌ren性xing越yue好hao，麵mian筋jin的de強qiang度du越yue大da，麵mian團tuan加jia工gong過guo程cheng的de處chu理li性xing能neng越yue好hao。弱ruo化hua度du表biao明ming麵mian團tuan在zai攪jiao拌ban過guo程cheng中zhong的de破po壞huai速su率lv，也ye就jiu是shi對dui機ji械xie攪jiao拌ban的de承cheng受shou能neng力li。其qi測ce定ding值zhi越yue大da，強qiang度du越yue小xiao，麵mian團tuan越yue易yi流liu變bian，加jia工gong處chu理li性xing越yue差cha。
在周麥18號小麥中分別添加2％～8％比例的原始花生蛋白粉，混合均勻，用電子粉質儀測ce定ding其qi麵mian團tuan粉fen質zhi參can數shu，結jie果guo表biao明ming花hua生sheng蛋dan白bai粉fen對dui於yu麵mian粉fen粉fen質zhi特te性xing中zhong的de吸xi水shui率lv有you一yi定ding影ying響xiang。隨sui著zhe花hua生sheng蛋dan白bai粉fen添tian加jia量liang的de增zeng大da，麵mian團tuan的de吸xi水shui率lv是shi先xian增zeng大da、後減小，原因是花生蛋白粉具有很好的吸水性，有研究表明，花生蛋白中的2S蛋白具有很強的親水性．其親水能力比花生球蛋白高3～4bei。houyouzhujianjianxiaodeyuanyinkenengshiyouyudanbaizhongzhileidecunzai。suizhehuashengdanbaidetianjialiangdezhujianzengjia。xingchengshijianzhujianjianshao。huashengdanbaifenduiyuwendingshijiandeyingxiangyejiaomingxian，zaimeiyoujiaruhuashengdanbaifenshi，miantuanwendingshijianjiaochang。suizhehuashengdanbaifentianjialiangdezengda，miantuandewendingshijianmingxianjianshao。zheduimiantiaodezhizuojuyouyidingdefumianyingxiang。yuanyinkenengyuhuashengqiudanbaigaodushushuidejiegouyouguan。youyanjiubiaominghuashengqiudanbaijianxingyajijuyouhenqiangdeshushuijiegouyuan．弱化度反映了麵團過度攪拌後衰減的程度，測定值越大，強度越小，麵團越易流變。
