摘要
全荞麦面条作为低升糖指数主食受到越来越多消费者的喜爱,而面条品质直接取决于原料粉质特性,因此,该文以甜荞和苦荞两个品种的全粉和芯粉为原料,采用挤压技术制备全荞麦面条,比较分析4种荞麦粉的粉质特性及面条的质构特性。结果表明:挤压面条煮制后,甜荞和苦荞面条的质构特性差异不显著(P>0.05),但全粉和芯粉面条质构特性的差异显著(P<0.05)。这说明不同荞麦品种在淀粉组成等粉制特性方面差异较小并未引起糊化进程的差异,但由于全粉及芯粉粉质特性差异较大,导致面条硬度等质构特性的差异显著。麸皮的存在干扰了淀粉糊化进程,进而显著降低面条淀粉凝胶的黏性,芯粉挤压面条品质更佳。
Whole buckwheat noodles are favored by consumers as a staple food with a low glycemic index,but the quality of such noodles directly depends on the farinaceous properties of the raw materials.This study investigates the differences in farinaceous properties between common and Tartary buckwheat and their effects on the textural properties of extruded noodles made from the whole or refined flour.The results showed that there was no significant difference between the texture profiles of common buckwheat and Tartary buckwheat noodles(P>0.05),but a significant difference was observed between whole and refined flour noodles(P<0.05).The different varieties of buckwheat had little effect on the starch composition or other flour characteristics,and therefore did not cause a difference in the starch gelatinization process.However,there were large differences in the flour characteristics between whole and refined flour,resulting in significant differences in the texture profiles of the extruded noodles,such as hardness.The presence of bran interfered with the starch gelatinization process,which significantly reduced the viscosity of the noodle starch gel.Overall,the quality of noodles made of refined flour was better.
作者
郭子聪
曹汝鸽
仇菊
GUO Zi-cong;CAO Ru-ge;QIU Ju(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Department of Nutrition and Health,China Agricultural University,Beijing 100083,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第18期1-8,共8页
Food Research and Development
基金
国家自然科学基金(32001706)
国家现代农业产业技术体系(CARS-07-E-4)。
关键词
甜荞
苦荞
粉质特性
挤压面条
质构特性
common buckwheat
Tartary buckwheat
flour characteristics
extruded noodles
texture profiles
