摘要
为了研究面粉中破损淀粉含量对冷冻熟面品质的影响,通过从面粉中分离淀粉并对淀粉球磨处理,得到破损淀粉,并以一定比例添加到原面粉中,研究破损淀粉对面粉糊化品质和膨胀特性的影响,进而探究对冷冻熟面蒸煮品质、质构特性、可冻结水含量的影响,并采用激光共聚焦显微镜观察面条微观结构的变化。结果表明,随着面粉中破损淀粉的含量从4.3%增加到7.9%,面粉的峰值黏度、终值黏度、崩解值和回生值均显著降低(P≤0.05),面粉的膨胀势显著增加(P≤0.05),冷冻熟面的全质构特性硬度、咀嚼性、弹性以及黏附性均显著增加(P≤0.05),经微观结构观察吸水膨胀的破损淀粉对冷冻熟面的面筋网络有一定的破坏作用,冷冻熟面的可冻结水含量、蒸煮损失率和断条率显著增大,拉伸力和拉伸距离显著降低(P≤0.05)。该研究可为探究冷冻熟面专用粉的特性提供参考。
In order to determine the effects of damaged starch in wheat flour on the quality of frozen cooked noodles, starch was isolated from wheat flour and then ball milled to obtain damaged starch. The damaged starch was added into wheat flour with a certain percentage. The effects of damaged starch on the pasting properties and swelling power of wheat flour, as well as on the cooking qualities, texture properties, amount of freezable water and microstructure observed by confocal laser scanning microscopy（CLSM） of frozen cooked noo dies were investigated. Results showed with the increment of damaged starch content from 4.3% to 7.9%, the pasting properties including peak viscosity （PV）, final viscosity （FV）, breakdown vis-cosity （BDV） and setback viscosity （SBV） of wheat flour decreased significantly （P≤0.05）. Meanwhile, the swelling power of wheat flour increased significantly （P≤0.05）. Furthermore, the hardness. chewiness, springiness and adhesiveness of frozen cooked noodles in creased with the addition of damaged starch. However, as the content of damaged starch increased, it was observed by CLSM swol len damaged starch destroyed the gluten network structure of frozen cooked noodles to some degree. The amount of freezable water, cooking loss and broken rate increased while tension force and tension distance decreased significantly （P≤0.05）. The results provided an important reference to the unique characteristics of wheal flour for the frozen cooked noodles.
出处
《食品与机械》
CSCD
北大核心
2017年第4期4-8,22,共6页
Food and Machinery
基金
国家自然科学基金项目(编号:31571871)
关键词
破损淀粉
冷冻熟面
面条品质
可冻结水含量
微观结构
damaged starch
frozen cooked noodles
noodle quality
freezable water= microstructure
