摘要
为了探究臭氧处理对发芽小麦粉及面条品质的影响,以扬麦15小麦为材料,在20℃、相对湿度85%的条件下萌动发芽8 h,研磨制粉后,使用浓度为100 mg/L的臭氧气体以0.3 L/min的流速分别处理发芽小麦粉2、4 h和6 h,研究臭氧处理时间对发芽小麦粉的理化指标、糊化特性、面团流变学特性及面条品质特性的影响。结果表明:与未发芽小麦粉相比,发芽小麦粉的粗蛋白、总淀粉、支链淀粉含量、降落数值、峰值黏度、衰减值、糊化温度和吸水率等显著降低,破损淀粉和直链淀粉含量显著升高。发芽小麦粉经臭氧处理后,降落数值显著增加,糊化特性与流变学特性得到改善;面条吸水率无明显变化,干物质蒸煮损失率先降低后升高;面条硬度、弹性、咀嚼性、拉伸力和拉伸距离显著增加。综合考虑臭氧对发芽小麦粉和面条品质的影响,浓度为100 mg/L的臭氧气体以0.3 L/min的流速处理发芽小麦粉2 h为宜。
In order to explore the influence of ozone treatment on the quality of germinated wheat flour and noodles,Young Mai 15 was germinated at 20℃and relative humidity of 85%for 8 h.After grinding and milling,the germinated wheat flour was treated with 100 mg/L ozone gas at a flow rate of 0.3 L/min for 2,4 h and 6 h,respectively.The effects of ozone treatment time on the physicochemical indexes,gelatinization characteristics,dough rheological characteristics and noodle quality characteristics of germinated wheat flour were studied.The results showed that compared with ungerminated wheat flour,the contents of crude protein,total starch,amylopectin,falling value,peak viscosity,attenuation value,gelatinization temperature and water absorption of germinated wheat flour were significantly decreased,while the contents of broken starch and amylose were significantly increased.After ozone treatment,the falling value of germinated wheat flour increased significantly,and the gelatinization and rheological properties were improved.The water absorption of noodles has no obvious change,and the cooking loss of dry matter first decreases and then increases.The hardness,elasticity,chewiness,stretching force and stretching distance of noodles increased significantly.Considering the influence of ozone on the quality of germinated wheat flour and noodles,it is appropriate to treat germinated wheat flour for 2 h with ozone gas with concentration of 100 mg/L and flow rate of 0.3 L/min.
作者
王肖宁
刘远晓
王建立
李少颖
余向珂
张庭静
关二旗
WANG Xiaoning;LIU Yuanxiao;WANG Jianli;LI Shaoying;YU Xiangke;ZHANG Tingjing;GUAN Erqi(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《食品科技》
北大核心
2025年第4期208-215,共8页
Food Science and Technology
基金
“十四五”国家重点研发计划项目(2023YFF1104600)
河南小麦产业技术体系构建项目(HARS-22-01-G7)
河南省科技研发计划联合基金(应用攻关类)项目(242103810083)。
关键词
臭氧处理
发芽小麦粉
糊化特性
热机械学特性
面条
质构特性
ozone treat
germinated wheat flour
gelatinization characteristics
thermomechanical characteristics
noodles
texture characteristics
