摘要
使用白腐菌发酵麦麸纤维,并将发酵产物添加到面粉中,研究发酵产物的添加对面絮粒度、面片流变、面片色度及面条蒸煮和质构的影响。结果表明:添加白腐菌发酵麦麸纤维的产物后,小粒径面絮(d<1.5 mm)的质量百分比升高;面条的最佳煮制时间没有显著差异;蒸煮损失率降低;拉伸距离降低;黏合性、咀嚼性和回复性降低。添加发酵3 d的产物与添加发酵7 d的产物相比,面絮粒径没有显著差异;添加发酵3 d的产物,面片的弹性相对升高;添加发酵7 d的产物后,面片的亮度值升高,弹性相对降低。
White rot fungi were used to ferment wheat bran fiber,and the fermentation product were added to flour.The effects of the addition of fermentation product on the particle size of the dough pieces,the rheological properties and the brightness of dough,the properties of noodle cooking and texture were investigated.The results showed that after the product of wheat bran fiber fermented by white rot fungi were added to flour,the mass percentage of small dough pieces(d<1.5 mm)increased progressively;the optimal cooking time of noodles had no significant difference;the cooking loss rate decreased;the stretching distance decreased;and the adhesion,chewiness and resilience decreased.There was no significant difference in the particle size of the dough pieces between those mixed with the 3 day fermentation product and those mixed with the 7 day fermentation product;the elasticity of the dough sheet was relatively higher when the 3 day fermentation product was added;and the brightness value of the dough sheet was higher and the elasticity was relatively lower when the 7-day fermentation product was added.
作者
蒋诗雨
李力
郑学玲
JIANG Shi-yu;LI Li;ZHENG Xue-ling(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第2期1-6,共6页
Food Research and Development
基金
国家自然科学基金项目(U1704118)
河南省小麦产业技术体系专项资金资助项目(S2010-01-G06)
关键词
白腐菌
发酵
麦麸纤维
产物
面条品质
white rot fungi
fermentation
wheat bran fiber
product
noodle quality
