作为小麦粉的基本成分，蛋白质和淀粉通过结构和性质的改变来决定面团的流变学性质。碱性盐作为食品添加剂，主要包括碳酸钾、碳酸钠和碳酸氢钠。下面氢氧化钾厂家为您讲解下碳酸钾对面团流变学性质的影响这个问题。

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.

以前研究碳酸钠能够增加面团吸水性、形成时间和储存。研究显示碱性盐主要通过包括蛋白质二级结构的改变和面团中二硫键的改变等蛋白质结构的改变来改善面团的流变学性质。同时，淀粉也在流变学性质中发挥作用。

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，现代医学相信过量钠的摄入是引起高血压、心血管疾病和肾功能损伤的原因之一。因此，有必要寻找添加剂来取代碱性钠盐。

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，碳酸钾在面团中应用的研究报道较少。在本研究中，研究人员通过探究碳酸钾(0.0%,0.2%,0.4%,0.6%,0.8%,1.0%,2.0%)对面团中淀粉和蛋白质结构和理化性质的影响来分析碳酸钾对面团流变学性质的影响机理。

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.

研究发现，相对不加碳酸钾的面团，添加0.6%碳酸钾能够使得面团的二硫键、guache-guache-guache构象和β-折叠分别增加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%.

这表明碳酸钾能够引起面团中蛋白质的聚集和相互作用，而这是引起面团弹性增加和延展性下降的主要原因。研究发现，碳酸钾(>0.2%)能够破坏面团中淀粉的有序结构。然而，碳酸钾对面团中淀粉的晶型没有影响。

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.

面团的流变学性质大大影响面团的加工品质和终产品的品质，当然您在研究使用之前要对其进行充分的了解，关注我们http://www.jinhao360.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://www.jinhao360.com Learn more!