摘要
为了探究改善面粉及鲜湿面品质的方法,将面粉在80、100、120℃条件下分别处理30 min及60 min,并通过测定干热处理面粉色泽,鲜湿面色泽、煮后鲜湿面品质以及面团揉混特性,研究干热处理面粉对面粉品质及由其制成的鲜湿面品质的影响。结果表明,干热处理后面粉白度值随着温度的升高及时间的延长逐渐降低,但干热处理提高了鲜湿面的白度值;煮后鲜湿面的拉断力随干热处理温度升高而升高,拉伸距离也有所增加;TPA参数表明,干热处理面粉制得鲜湿面煮后的硬度和咀嚼性有显著提高,其他参数变化不显著;干热处理同时提高了面粉的揉混特性参数;中线峰值时间、峰值积分面积及8 min带宽均显著提高,这表明面团的筋力得到提升。综合比较不同条件下干热处理面粉所制得鲜湿面的白度值以及煮后面条的拉伸特性和质构特性,当面粉经100℃处理60 min时,所制得鲜湿面具有较好的品质。
The present study was to examine the effect of dry heat treatment on the quality of fresh wet noodle and dough rheological properties. The flour was treated at 80 ℃,100 ℃ and 120 ℃ for 30 min and 60 min,respectively. The color of heat-treated flour and fresh wet noodle,the quality of fresh wet noodle and dough mixing characteristics were studied. The results showed that the whiteness value of flour was reduced slightly after dry heat treatment,but the whiteness of fresh wet noodle was improved. The tensile force of the cooked noodle was improved with the increasing of heat-treated temperature,and the stretching distance was also significantly increased. The results of TPA parameters showed that the hardness and chewiness of the cooked noodle prepared by dry heat-treated flour were significantly improved,while the other parameters had no apparant change. The rheological properties of dough were also improved through dry heat treatment. The middle line peak time,middle line peak width and integral were all significantly improved,which indicating that the dough tendons were improved. By comparing the quality of fresh wet noodle prepared by dry heat-treated flour,it was concluded that the fresh wet noodle had good quality when flour was treated by 100 ℃ for 60 minutes.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2018年第1期58-62,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项(201303070)
关键词
面粉干热处理
鲜湿面
流变学特性
dry heat treatment
fresh wet noodle
rheological properties
