摘要
食盐作为一种常见的食品添加剂,可以改善拉面面团的延伸性。通过研究拉面面团的流变学特性、二硫键含量、蛋白质二级结构、揉混特性和网络结构发现,随着食盐添加量的增加,面团延伸性刚开始变化不大,但食盐超过5%时,面团延伸性有显著增加。蛋白质二级结构中有序结构含量先增后减,无序结构含量则相反。面团中二硫键先增后减,在5%处达到最大值。用揉混仪测定面团揉混特性发现,面团和面时间逐渐增大,8min带宽先增后减。包埋淀粉颗粒的蛋白质网络结构随食盐添加量的增加而变的有序。综上所述,当食盐添加量为5%时,拉面面团的韧性好,筋力强,耐揉性强,蛋白质二级结构中有序结构含量最多,包埋淀粉颗粒的蛋白质网络结构有序。
As a kind of common additives, salt can improve the extensibility of ramen dough. The rheological properties,disul- fide bond content,secondary protein structure,mixograph characteristics and network structure of ramen dough were studied. The results showed that： with the salt addition increasing,the extensibility of dough varied little,and then strengthened at 5 % addition lmeanwhile,ordered structures in secondary protein structure gradually increased and then declined, while the disordered structures were the opposite^the content of disulfide bond reached the maximum when the salt addition level was 5% and then declined;in addition, the dough mixing time increased,and bandwidth at 8 min initially rose and then declined; the protein network which embedded starch granules became orderly with the salt addition increasing. In conclusion,when the salt addition level was 5 %, the ramen dough had good toughness, strong gluten and mixing tolerance, the content of ordered structures reached the maximum and the protein network which embedded starch granules became orderly.
出处
《粮食与饲料工业》
CAS
2015年第2期35-38,共4页
Cereal & Feed Industry
基金
公益性行业(农业)科研专项经费(201303070)
