摘要
通过在小麦粉中添加不同比例的马铃薯全粉,测定其面筋特性、粉质特性、热特性及面条的蒸煮、质构特性和感官评价,并用扫描电镜观察面条微观结构,来探讨马铃薯全粉对小麦粉及面条品质的影响。结果表明:随着马铃薯全粉添加量的增大,混合粉湿面筋含量逐渐减少。面团的形成时间和稳定时间下降,稳定时间从5.1 min下降到0.8 min,弱化度增大。起始温度To、峰值温度TP变化不明显、终止温度TC呈上升趋势,热焓值H呈下降趋势,热焓值从257.56 J/g下降到179.46 J/g,面团的热稳定性下降。面条的干物质损失率、断条率逐渐增大。面条的硬度、弹性随着马铃薯全粉添加量的增加而逐渐减小。扫描电镜观察结果显示,随着马铃薯全粉添加量的增大面条表面变得松散,面筋断裂,淀粉颗粒暴露在面筋网络结构之外。结果得到,当马铃薯全粉添加量在20%以下时,面条具有较好的品质。
By adding potato flour with different addictive amount in wheat flour, the gluten characteristics, farinograph properties,thermal properties, cooking characteristics,texture characteristics, sensory evaluation and microstructure of noodle were measured to evaluate the effect of potato flour on the quality of wheat flour and noodle.The results showed that the gluten content decreased gradually with the added amount of potato flour. Weakening degree of dough increased,development time and stability time decreased with the addictive amount of potato flour increase,stability time decreased from 5.1 min to 0.8 min.Onset temperature To,end temperature TO of the dough was increased, peak temperature Tp was changed not obviously, the delta H of the dough decreased,delta H decreased from 257.56 J/g to 179.46 J/g, the thermal stability of the dough was declined. Hardness, springiness of the noodles was declined.The cooking loss and breaking rate of noodle were increased. Scanning electron microscopy showed that the surface of the noodles with the added amount of potato flour becomes loose, gluten fracture, starch particles were exposed outside of the gluten network structure.Combing the results of noodle suggested that the comprehensive quality of noodle was better when the addictive amount of potato flour under 20%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第24期163-167,共5页
Science and Technology of Food Industry
关键词
马铃薯全粉
小麦粉
粉质特性
热特性
蒸煮特性
质构特性
potato flour
wheat flour
farinogram properties
thermal properties
cooking characteristics
texturecharacteristics
