怀山药粉对小麦粉面团质构及面条蒸煮品质的影响

    Effect of Huai yam (Rhizoma Dioscoreae) powder on gluten aggregation characteristics and noodle quality of wheat flour

    • 摘要: 探究怀山药粉对小麦粉面团面筋特性及面条品质的影响,以期为怀山药面条的推广应用提供参考。以怀山药粉为原料,分析不同替代量(0%、5%、10%、15%、20%、25%)的怀山药粉对面团面筋聚集特性和面条品质的影响,检测了聚集特性、面团质构特性和微观结构以及面条的蒸煮特性、拉伸特性等指标。结果表明:怀山药粉对小麦粉面筋聚集特性的峰值扭矩和峰值时间影响显著,与对照组相比,添加怀山药粉会显著改变面筋聚集特性的峰值扭矩和峰值时间,当怀山药粉替代量为25%时,峰值扭矩降到最低,为36.33 BU,降低了20.45%,而当怀山药粉添加量为15%时,峰值时间最短,为79.33 s,比对照组下降了36.19%;随怀山药粉替代量的增加,面团硬度显著升高,在替代量为25%时硬度达到最大值,为3 632.98 g,较对照组增加了0.70倍;面团的弹性和黏附性则呈现下降趋势,特别是黏附性在怀山药粉替代量为25%时下降了24%;在怀山药粉替代量为25%时,面条的吸水率和蒸煮损失率均达到最大值,较对照组分别上升了54.29%和203.70%,但面条的拉断力和拉断距离却降低,较对照组分别降低了63.25%,72.68%。整体看来,怀山药粉的替代量为5%~25%时,可改变面筋聚集特性的峰值扭矩和峰值时间,且能调节面条的蒸煮品质。

       

      Abstract: To provide reference for the popularization and application of Huai yam (Rhizoma Dioscoreae) powder (HYP) noodles, the influence of HYP on gluten-dough aggregation characteristics and noodle quality of wheat flour were studied. Using HYP as raw material, the study analyzed the effects of different substitution amounts (0%, 5%, 10%, 15%, 20%, 25%) of HYP on the gluten aggregation characteristics and noodle quality of dough. The aggregation characteristics of wheat flour, dough texture, microstructure, cooking characteristics, and stretching characteristics of noodles were also determined. The results showed that, compared with the control group, HYP significantly affected the BEM (band end migration) value and PMT (peak mixing torque) value of gluten aggregation characteristics of wheat flour. When the replacement amount of HYP was 25%, the BEM value reached its lowest at 36.33 BU, a decrease of 20.45% compared with the control group. Meanwhile, the PMT value was lowest at 79.33 s with a 15% addition of HYP, representing a 36.19% decrease. The hardness of the dough increased significantly with the increase of the replacement amount of yam powder, reaching a maximum hardness of 3 632.98 g at a substitution level of 25%, which was 0.70 times higher than that of the control group. In contrast, the elasticity and adhesion of dough showed a decreasing trend, with adhesion decreasing by 24% when the replacement amount of yam powder was 25%. When the substitution amount of HYP was 25%, the water absorption rate and cooking loss rate of noodles increased by 54.29% and 203.70%, respectively, compared with the control group. However, the pulling force and distance of the noodles decreased by 63.25% and 72.68%, respectively, compared with the control group. Overall, the BEM and PMT values of the gluten aggregation characteristics could be adjusted within the range of 5%-25% addition of HYP, leading to a regulation in the cooking quality of noodles.

       

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