摘要
通过筛分的方式将面粉筛分为140~160、160~180、180~200和200目以上4个不同粒度区间的面粉,并分析其对鲜湿面品质的影响。通过分析鲜湿面中二硫键和蛋白质二级结构,并分析面条的蒸煮品质、质构品质和感官品质,考察不同粒度面粉对鲜湿面品质的影响。结果表明,面粉粒度对鲜湿面品质存在较大影响,用180~200目粒度区间面粉制作的鲜湿面中二硫键含量最高,160~180目粒度区间面粉制作的鲜湿面中α-螺旋和β-折叠有序结构含量最高,占比超过65%,同时此区间鲜湿面的质构品质表现最好。此外,用180~200目粒度区间面粉制作的鲜湿面的最佳蒸煮时间最短,与原面粉一致;面条吸水率和蒸煮损失在不同区间的差异并不明显;而感官评价中180~200目粒度区间面粉制作的鲜湿面的评分最高。
The flour was sieved into four different particle size ranges of 140 - 160,160 - 180,180 - 200 and above 200 meshes. The quality of the fresh wet noodle prepared by the corresponding flour was analyzed. Through analysis of disulfide bonds and protein secondary structural type, cooking quality, texture quality and sensory evaluation, the influence of particle size Of flour on the quality of fresh noodle was assessed. The results showed that fresh wet noodle made of 180 - 200 mesh flour had the highest disulfide bond content;while the fresh wet noodle made of 160 - 180 mesh flour had the highest a-Helix and/3-Sheet structure content （more than 65% ）, which also had the best texture quality. In addition, the best cooking time of fresh wet noodle made of 180 - 200 mesh flour was the shortest,which was the same as the original flour. The water absorption and cooking loss of fresh wet noodle were not obvious in different sections of particle size. The fresh wet noodle made with 180 - 200 mesh particle size range had the highest sensory evaluation score. It was concluded that flour particle size was an important index to evaluate the quality of flour, and it had great influence on the quality of fresh wet noodle, which could be used as a reference index in noodle production.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2017年第4期24-28,46,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项(201303070)
小麦和玉米深加工国家工程实验室开放课题(2015001247)
河南工业大学高层次人才基金(2015BS009)
关键词
面粉粒度
鲜湿面
蛋白质结构
蒸煮品质
particle size
fresh wet noodle
protein structures
cooking property
