计算机辅助X光断层扫描对半甜韧性饼干的质构无损量化检测
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摘要
采用X光计算断层扫描(X-ray computed tomography,CT)法研究了半甜韧性饼干(以下简称饼干)的质构特征,并将CT参数与饼干常规物理参数进行了相关性研究。结果显示:CT测试所获得的组织重构可以直观再现饼干的内部结构(二维及三维);CT密度、孔隙率以及气泡截面积的平均值与饼干面团中蛋白酶或焦亚硫酸钠(以下简称焦亚)的添加量、饼干厚度以及表观密度具有显著相关性(R>0.9,P<0.05),反映出CT参数可以客观地量化由于蛋白酶或焦亚添加量不同所导致的饼干组织结构变化。当蛋白酶或焦亚对面团产生程度相当的减弱面筋(减筋)作用时,两种面团饼干的常规物理参数及CT参数均表现出显著性差异(P<0.05),并且饼干气泡截面积的分布也表现出不同的特征,表明CT参数可以反映由于不同的减筋原理导致的饼干质构差异。结果表明,CT测试可以应用于饼干质构的定性和定量测定,为饼干的生产与研究提供有益的信息。
X-ray computed tomography(CT) was used to explore texture characteristics of semi-sweet hard biscuit, and the correlations between physical properties and CT index were also evaluated. The results showed that the internal texture of the biscuits could be distinctly observed two-dimensionally and three-dimensionally by means of CT reconstruction. CT indexes(CT density, porosity, and average cross-sectional area of bubbles) exhibited significant correlations(R > 0.9, P < 0.05) with protease dosage, sodium metabisulfite(SMS) concentration and biscuit physical properties(thickness and apparent density), indicating that biscuit texture variations with protease or SMS could be quantitatively determined by CT method. When similar reductions in gluten strength were applied to the biscuit dough by protease and SMS, significant differences were found in biscuit physical properties and CT indexes between two kinds of biscuits(P < 0.05) as well as in distribution patterns of average cross-sectional area of bubbles, suggesting that biscuit texture variations with reducing gluten strength by different methods could also be measured by CT method. Therefore, CT method is effective in qualitatively and quantitatively testing biscuit texture, providing valuable information for biscuit production and research.
X-ray computed tomography(CT) was used to explore texture characteristics of semi-sweet hard biscuit, and the correlations between physical properties and CT index were also evaluated. The results showed that the internal texture of the biscuits could be distinctly observed two-dimensionally and three-dimensionally by means of CT reconstruction. CT indexes(CT density, porosity, and average cross-sectional area of bubbles) exhibited significant correlations(R > 0.9, P < 0.05) with protease dosage, sodium metabisulfite(SMS) concentration and biscuit physical properties(thickness and apparent density), indicating that biscuit texture variations with protease or SMS could be quantitatively determined by CT method. When similar reductions in gluten strength were applied to the biscuit dough by protease and SMS, significant differences were found in biscuit physical properties and CT indexes between two kinds of biscuits(P < 0.05) as well as in distribution patterns of average cross-sectional area of bubbles, suggesting that biscuit texture variations with reducing gluten strength by different methods could also be measured by CT method. Therefore, CT method is effective in qualitatively and quantitatively testing biscuit texture, providing valuable information for biscuit production and research.
引文
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[30]田金河,王艳婕,曾庆孝,等.拉伸仪在半甜韧性饼干品质控制中的应用研究[J].食品工业科技,2012,33(21):117-121.
[2]MANLEY D.Hard sweet,semi-sweet and Garibaldi fruit sandwich biscuits[M]//MANLEY D.Manley's technology of biscuits,cracker and cookies.3rd ed.Cambridge:Woodhead Publishing Limited and CRC Press LLC,2000:1-2.
[3]姜松,贾瑜,石吉勇,等.韧性饼干脆性评价方法的研究[J].食品科学,2010,31(15):60-63.
[4]PAULY A,PAREYT B,LAMBRECHT M A,et al.Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties[J].LWT-Food Science and Technology,2013,53(2):452-457.DOI:10.1016/j.lwt.2013.03.014.
[5]AGUILERA J M.Why food microstructure?[J].Journal of Food Engineering,2005,67(1/2):3-11.DOI:10.1016/j.jfoodeng.2004.05.050.
[6]孙辉,YAN S P,MACRITCHIE F.利用图像分析技术评价发酵面食品品质的研究[J].河南工业大学学报(自然科学版),2011,32(4):59-62;67.
[7]白兴梁,张亚飞,胡鹏.图像分析技术预测吐司面包质构及感官评价模型的建立[J].粮食与饲料工业,2014,7(12):28-31.DOI:10.7633/j.issn.1003-6202.2014.12.007.
[8]邢明,王展,舒腾飞,等.燕麦淀粉为基质的脂肪替代品在重油蛋糕中的应用[J].食品科学,2012,33(1):49-53.
[9]SALEEM Q,WILDMAN R D,HUNTLEY J M,et al.Material properties of semi-sweet biscuits for finite element modelling of biscuit cracking[J].Journal of Food Engineering,2005,68(1):19-32.DOI:10.1016/j.jfoodeng.2004.05.020.
[10]MAMAT H,HILL S E.Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit[J].Journal of Food Science and Technology,2012,51(9):1998-2005.DOI:10.1007/s13197-012-0708-x.
[11]李明娟,张雅媛,游向荣,等.青香蕉粉饼干感官品质评价及其消化性能[J].食品科学,2015,36(21):68-73.DOI:10.7506/spkx1002-6630-201521014.
[12]TARANCON P,SANZ T,SALVADOR A,et al.Effect of fat on mechanical and acoustical properties of biscuits related to texture properties perceived by consumers[J].Food and Bioprocess Technology,2013,7(4):1725-1735.DOI:10.1007/s11947-013-1155-z.
[13]SALEEM Q.Mechanical and fracture properties for predicting cracking in semi-sweet biscuits[J].International Journal of Food Science and Technology,2005,40(4):361-367.DOI:10.1111/j.1365-2621.2004.00920.x.
[14]MAMAT H,ABU HARD AN M O,HILL S E.Physicochemical properties of commercial semi-sweet biscuit[J].Food Chemistry,2010,121(4):1029-1038.DOI:10.1016/j.foodchem.2010.01.043.
[15]王仲生,万小朋,无损检测诊断现场技术[M].北京:机械工业出版社,2002:15-16.
[16]BABIN P,DELLA VALLE G,CHIRON H,et al.Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking[J].Journal of Cereal Science,2006,43(3):393-397.DOI:10.1016/j.j cs.2005.12.002.
[17]TURBIN-ORGER A,BOLLER E,CHAUNIER L,et al.Kinetics of bubble growth in wheat flour dough during proofing studied bycomputed X-ray micro-tomography[J].Journal of Cereal Science,2012,56(3):676-683.DOI:10.1016/j.jcs.2012.08.008.
[18]GUESS ASM A S,NOURI H.Compression behaviour of bread crumb up to densification investigated using X-ray tomography and finite element computation[J].Food Research International,2015,72(3):140-148.DOI:10.1016/j.foodres.2015.03.038.
[19]LIM K S,BARIGOU M.X-ray micro-computed tomography of cellular food products[J].Food Research International,2004,37(10):1001-1012.DOI:10.1016/j.foodres.2004.06.010.
[20]PAREYT B,TALHAOUI F,KERCKHOFS G,et al.The role of sugar and fat in sugar-snap cookies:structural and textural properties[J].Journal of Food Engineering,2009,90(3):400-408.DOI:10.1016/j.jfoodeng.2008.07.010.
[21]FELDKAMP L A,DAVIS L C,KRESS J W.Practical cone-beam algorithm[J].Journal of the Optical Society of America A,1984,1(6):612-619.DOI:10.1364/JOSAA.1.000612.
[22]OTSU N.A threshold selection method from gray-level histograms[J].IEEE Transactions on Systems,Man,and Cybernetics,1979,9(1):62-66.DOI:10.1109/TSMC.1979.4310076.
[23]谢婧,孔令会,赵园园.添加柚皮膳食纤维对酥性饼干品质的影响[J].中国中国食品添加剂,2015,5(5):126-131.
[24]KELKAR S,BOUSHEY C J,OKOS M.A method to determine the density of foods using X-ray imaging[J].Journal of Food Engineering,2015,159(1):36-41.DOI:10.1016/j.jfoodeng.2015.03.012.
[25]CHEVALLIER S,REGUERRE A L,LE BAIL A,et al.Determining the cellular structure of two cereal food foams by X-ray microtomography[J].Food Biophysics,2014,9(3):219-228.DOI:10.1007/s11483-014-9336-5.
[26]VAN DYCK T,VERBOVEN P,HERREMANS E,et al.Characterisation of structural patterns in bread as evaluated by X-ray computer tomography[J].Journal of Food Engineering,2014,123(9):67-77.DOI:10.1016/j.jfoodeng.2013.09.017.
[27]TAN M C,CHIN N L,YUSOF Y A,et al.Novel 2D and 3D imaging of internal aerated structure of ultrasonically treated foams and cakes using X-ray tomography and X-ray microtomography[J].Journal of Food Engineering,2016,183(3):9-15.DOI:10.1016/j.jfoodeng.2016.03.008.
[28]PEDERSEN L,KAACK K,BERGSOE M N,et al.Effects of chemical and enzymatic modification on dough rheology and biscuit characteristics[J].Journal of Food Science,2005,70(2):152-158.DOI:10.1111/j.1365-2621.2005.tb07089.x.
[29]DOBRASZCZYK B J.The physics of baking:rheological and polymer molecular structure-function relationships in breadmaking[J].Journal of Non-Newtonian Fluid Mechanics,2004,124(1/2/3):61-69.DOI:10.1016/j.jnnfm.2004.07.014.
[30]田金河,王艳婕,曾庆孝,等.拉伸仪在半甜韧性饼干品质控制中的应用研究[J].食品工业科技,2012,33(21):117-121.