作為小麥粉的基本成分，蛋白質和淀粉通過結構和性質的改變來決定面團的流變學性質。堿性鹽作為食品添加劑，主要包括碳酸鉀、碳酸鈉和碳酸氫鈉。下面氫氧化鉀廠家為您講解下碳酸鉀對面團流變學性質的影響這個問題。

As the basic components of wheat flour, protein and starch determine the rheological properties of dough through changes in structure and properties. Alkaline salts, as food additives, mainly include potassium carbonate, sodium carbonate and sodium bicarbonate. The potassium hydroxide manufacturer will explain the influence of potassium carbonate on the rheological properties of dough.

以前研究碳酸鈉能夠增加面團吸水性、形成時間和儲存。研究顯示堿性鹽主要通過包括蛋白質二級結構的改變和面團中二硫鍵的改變等蛋白質結構的改變來改善面團的流變學性質。同時，淀粉也在流變學性質中發(fā)揮作用。

Previous studies have shown that sodium carbonate can increase the water absorption, formation time and storage of dough. The research shows that alkaline salts can improve the rheological properties of dough mainly through the changes of protein structure, including the changes of protein secondary structure and the changes of disulfide bonds in dough. At the same time, starch also plays a role in rheological properties.

然而，現代醫(yī)學相信過量鈉的攝入是引起高血壓、心血管疾病和腎功能損傷的原因之一。因此，有必要尋找添加劑來取代堿性鈉鹽。

However, modern medicine believes that excessive sodium intake is one of the causes of hypertension, cardiovascular disease and renal function damage. Therefore, it is necessary to find additives to replace basic sodium salts.

目前，碳酸鉀在面團中應用的研究報道較少。在本研究中，研究人員通過探究碳酸鉀(0.0%,0.2%,0.4%,0.6%,0.8%,1.0%,2.0%)對面團中淀粉和蛋白質結構和理化性質的影響來分析碳酸鉀對面團流變學性質的影響機理。

At present, there are few research reports on the application of potassium carbonate in dough. In this study, the researchers analyzed the mechanism of potassium carbonate's influence on the rheological properties of dough by exploring the influence of potassium carbonate (0.0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 2.0%) on the structure and physical and chemical properties of starch and protein in dough.

研究發(fā)現，相對不加碳酸鉀的面團，添加0.6%碳酸鉀能夠使得面團的二硫鍵、guache-guache-guache構象和β-折疊分別增加1.46?μmol/g、9.02%和5.11%。

It was found that compared with the dough without potassium carbonate, 0.6% potassium carbonate could make the disulfide bond, guache guache conformation and β- Folding increased by 1.46? μ Mol/g, 9.02% and 5.11%.

這表明碳酸鉀能夠引起面團中蛋白質的聚集和相互作用，而這是引起面團彈性增加和延展性下降的主要原因。研究發(fā)現，碳酸鉀(>0.2%)能夠破壞面團中淀粉的有序結構。然而，碳酸鉀對面團中淀粉的晶型沒有影響。

This shows that potassium carbonate can cause the aggregation and interaction of proteins in dough, which is the main reason for the increase of elasticity and the decrease of ductility of dough. It was found that potassium carbonate (>0.2%) could destroy the ordered structure of starch in dough. However, potassium carbonate had no effect on the crystal form of starch in dough.

面團的流變學性質大大影響面團的加工品質和終產品的品質，當然您在研究使用之前要對其進行充分的了解，關注我們http://m.fahao168.com了解更多！

The rheological properties of the dough greatly affect the processing quality of the dough and the quality of the final product. Of course, you should fully understand it before using it. Pay attention to us http://m.fahao168.com Learn more!