摘要
研究谷朊粉对面条的色泽、蒸煮特性、质构特性的影响,并通过扫描电子显微镜观察面条微观结构的变化,结合感官评价,以得出最优添加量。结果表明:添加谷朊粉会降低面条的亮度;面条的硬度和咀嚼性随谷朊粉的添加而增大,分别从8746.22 g、0.79上升到10803.26 g、0.92,当谷朊粉的添加量≥1%时,面条的回复性无显著变化(P>0.05),相比于1%和4%的谷朊粉添加量,2%的添加量使面条的弹性、胶着性、黏聚性下降;SEM图显示适当添加谷朊粉可以改善面条的均一性,而4%的添加量使面条内部结构出现断裂;另外,谷朊粉的添加量为1%时,感官评价最优。
The effects of gluten on the color,cooking characteristics and texture characteristics of the noodles were studied,and the changes of the microstructure of the noodles were observed by scanning electron microscopy.The optimal addition amount was obtained by combined use of sensory evaluation.The results showed that the brightness of the noodles decreased with the increase of gluten addition.The results of texture analysis demonstrated that the hardness and chewiness of noodles raised with the addition of gluten,increasing from 8746.22 g,0.79 to 10803.26 g,0.92,respectively.There is no significant changes(P>0.05)of noodles’resilience with addition≥1%.Compared with 1%,4%addition of gluten,2%gluten amount caused the decrease of springiness,adhesiveness,cohesiveness.Scanning electron microscopy images illustrated that proper addition of gluten can improve the homogeneity of the noodles,and 4%gluten cause the collapse of protein network structure.Additionally,the sensory evaluation concluded that the optimal amount of gluten added was 1%.
作者
葛珍珍
张圆圆
陈淑慧
王小媛
纵伟
GE Zhenzhen;ZHANG Yuanyuan;CHEN Shuhui;WANG Xiaoyuan;ZONG Wei(Food and Bioengineering Department,Zhengzhou University of Light Industry,Zhengzhou450001;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou450001;Food Production and Safety Henan Collaborative Innovation Center,Zhengzhou450001)
出处
《食品科技》
CAS
北大核心
2019年第9期160-165,共6页
Food Science and Technology
基金
国家重点研发计划子课题(2018YFD0400501-2)
河南省食品加工过程安全控制技术创新团队项目(C20150024)
关键词
谷朊粉
面条
质构特性
微观结构
感官评价
gluten
noodles
texture characteristics
microstructure
sensory evaluation
