Study On The Relationship Between Gluten And The Quality Of Processing And Storage Of Steamed Buns

In this paper,the wheat flour from Xinjiang Jiahong Group was used as raw material to explore the structural changes of gluten protein during processing and storage of steamed bread.The relationship between gluten protein structure and bread quality,especially texture was analyzed.The effects of different processes(modulation,fermentation and steaming)on the quality of bread and gluten protein were studied.The results showed that when the amount of water added in the dough was increased and the fermentation time was prolonged,the sensory score of the bread increased first and then decreased,and the hardness,gelatinity,chewiness,elasticity,cohesion and recovery of the bread were increased.When the steaming time was prolonged,the hardness,gelatinity and chewiness of the bread increased first,then increased,and the elasticity,cohesion and recovery were increased.The content of P-corner in the glutenin of wheat bread was gradually increased,The content of β was increased gradually,and the content of a-helix was gradually decreased.The content of a-helix was decreased gradually.The results showed that there was a significant correlation between β-fold and a-helix and β-rotation in the glutenin of steamed bread during the processing process,and the correlation between the macro-index and the micro-index was significant.The optimum fermentation process was as follows:fermentation time 100 min,fermentation temperature 33℃,steaming time 20 min.The optimum fermentation process was as follows:fermentation time 100 min,fermentation temperature 33℃,steaming time 20 min.The content of gliadin β in the process of steamed bread increased,and the content of irregular curl decreased first and then increased.The content of a-helix was decreased first and then decreased,and the content of glutenin β decreased first and then decreased.The curl content decreased,and the a-helix structure increased first and then decreased.The effects of storage time on the quality of bread,gluten structure,water distribution and microstructure were studied.With the prolonging of storage time,the ratio of bulk and sensory scores of bread increased gradually.The hardness,gelatinity and chewing degree of bread increased gradually,and the elasticity,cohesion and recovery were gradually decreased.The a-helix,The content of a-helix and β-angle decreased gradually,T21 and T22 decreased,and the proportion of water was increased gradually.