摘要
为研究燕麦预糊化处理对高含量燕麦挂面品质的影响,本文采用蒸制、挤压膨化和滚筒干燥对燕麦进行预糊化处理,分析不同类型与添加量的预糊化燕麦粉对混合粉(燕麦粉总量为70%)糊化特性及挂面力学特性、蒸煮品质和煮后面条质构特性的影响。结果表明,随着预糊化粉添加量升高,混合粉的室温粘度增大;混合粉的热粘度与蒸制燕麦粉(SOF)添加量成正相关,与挤压预糊化粉(EOF)和滚筒预糊化粉(DOF)添加量成负相关。SOF添加量为70%时,燕麦挂面品质最好;而EOF和DOF添加量为8.75%时,挂面品质最好。相比之下,前者的弹性模量、断裂应力、断裂位移、咀嚼性更大,黏附性、蒸煮损失率更小。综上,添加预糊化粉可以改善挂面品质,采用SOF制备的燕麦挂面品质最佳。
In order to investigate the effects of pregelatinized oat flour on the quality of noodles with a high oat flour content, the oat was pregelatinized by steaming, extrusion and drum drying, and then the mechanical properties, cooking quality and texture properties of oat noodles (70% oat flour) containing different types and addition levels of pregelatinized oat flour were analyzed. The results showed that the viscosity of the mixed flour under room temperature increased with the increase of the pregelatinized oat flour addition. The pasting viscosity of the mixed flour was positively correlated with the amount of steamed oat flour (SOF) and negatively correlated with the amount of extruded pregelatinized oat flour (EOF) and drum dried oat flour (DOF). When the addition of SOF was 70%, the noodle quality was high;when the addition of EOF and DOF was 8.75%, the noodle quality was high. In contrast, the elastic modulus, bending stress, fracture displacement and chewiness of the former were greater, and adhesiveness and cooking loss were smaller. In summary, adding pregelatinized oat flour can improve the oat noodles quality, and the oat noodles prepared by SOF have the best quality.
作者
徐斌
孙伊琳
刘淑一
陈小沛
姜松
陈中伟
孙俊
XU Bin;SUN Yi-lin;LIU Shu-yi;CHEN Xiao-pei;JIANG Song;CHEN Zhong-wei;SUN Jun(School of Food and Biological Engineering,Jiangsu University,Zhenjiang,212013,China;Jiangsu Sanling Flour Co. Ltd.,Nantong,226600,China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第6期139-144,138,共7页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31771900)
关键词
燕麦
预糊化
挂面
力学特性
蒸煮品质
质构特性
oat
pregelatinization
noodles
mechanical properties
cooking quality
texture
