挤压处理对苦荞粉理化特性及全苦荞挂面品质的影响

为提高全苦荞挂面的加工适应性、蒸煮和质构品质,对苦荞粉进行挤压预处理后与苦荞生粉混合制作全苦荞挂面,探究了挤压处理对苦荞粉的冷糊黏度及凝胶强度的影响,并结合面带、面条的质构品质及面条蒸煮特性探究挤压处理对全苦荞挂面加工性能及食用品质的影响。结果表明,经过挤压后苦荞粉的吸水性指数和水溶性指数分别增加了102.7%和87.5%以上,冷糊黏度显著增加（p<0.05）,挤压后苦荞粉在冷水中可形成凝胶,凝胶强度随挤压加水量的增加或温度的降低而升高;添加挤压苦荞粉促进了面带成型,面带的表面黏附力随苦荞粉冷糊黏度的增加而显著增加（p<0.05）,随挤压苦荞粉凝胶强度的增加,面带的抗拉伸力及面条的硬度和咀嚼性显著增加（p<0.05）,蒸煮损失率及断条率显著下降（p<0.05）。     

添加挤压苦荞粉对纯苦荞挂面加工及面条品质的影响

为提高纯苦荞挂面的加工适应性及面条品质,将挤压处理后的苦荞粉与生苦荞粉混合后制作纯苦荞挂面,将挤压苦荞粉的添加量及和面加水量结合探究其对纯苦荞挂面加工品质及面条品质的影响.通过面带的质构品质、面条的蒸煮及质构特性评价纯苦荞挂面的加工性能和食用品质.结果表明,随着挤压苦荞粉添加量的增加,面带的表面黏附力和抗拉伸力及面条的...     

巯基、二硫键变化对面片色泽和质构影响研究

为探讨巯基(SH)、二硫键(SS)对面片色泽及质构的影响及机理,本研究将不同浓度亚硫酸钠(Na_2SO_3)处理的小麦面筋蛋白加入小麦粉,然后采用色差计和质构穿透法研究面片的色泽及质构变化,并做相关性分析。结果表明,随着添加面筋蛋白还原程度的提高,混合粉的游离SH含量和游离SH/SS比值显著上升,SS含量显著下降,总SH无显著变化;随混合粉中SS键的减少,生面片L~*值降低,b~*值升高,a~*值变化规律不明显,面片整体色泽显著变差;混合粉SS键含量对熟面片的色泽无显著影响;面片抗张强度也逐步降低且差异显著,延展性无显著变化规律。游离SH、游离SH/SS比值均与生面片的L~*呈极显著负相关,和a~*极显著正相关,与b~*显著正相关,但与熟面片色泽指标无显著相关性,SS键与色泽指标相关性不显著。游离SH、游离SH/SS比值与生面片延展性分别呈极显著和显著负相关,SS键与抗张强度极显著正相关。本文为后续研究面条品质的影响因素及面筋蛋白的基团提供了参考。     

Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour

Tartary buckwheat has attracted attention worldwide for its nutritional value. To examine the potential application of tartary buckwheat in oriental noodle production, different proportions of four grades of tartary buckwheat flour (TBF) were added to noodle dough. TBF is produced from the hulled tartary buckwheat by passing it through break rolls and a 120-mesh sieve of a complete buckwheat processing set four times to produce four grade fractions, A, B, C, and D. The thermomechanical properties of the dough as well as the quality of noodles made with different grades of TBF were assessed. The results indicate that protein, fiber, lipid, and ash contents increased while starch content decreased sequentially from fraction A to fraction D. The addition of TBF significantly decreased the water absorption and stability of the wheat dough. No significant differences were found in cooking loss or the tensile strength of cooked, formulated noodles between 10 and 20 % of fraction A and 10 % of fraction B. Additionally, TBF decreased the firmness of cooked noodles and gave the dry noodles a more yellow hue with low lightness. A sensory evaluation confirmed that the noodles containing fraction A or B in the above proportions showed no significant differences in acceptability when compared with the noodles prepared with only wheat flour. In conclusion, TBF fractions A and B could be used as a nutritional additive in oriental noodles.     

苦荞皮粉-小麦粉面条配方优化

为优化一种苦荞皮粉-小麦粉杂粮面条配方,尤其针对苦荞皮粉的面团面筋形成率低,面条煮制易断裂,色泽晦暗、口感差等问题,试验以苦荞皮粉和小麦粉为主要原料,将混合粉制作的面条烹调损失率作为响应值,通过单因素实验和正交优化试验,明确苦荞皮粉添加比例、加水量、食盐和羟甲基纤维素(CMC)四个主要因素对苦荞皮粉面条煮制品质的影响。结果表明,当皮粉添加比例为5%,加水量为55%,食盐量为2.50%,CMC添加量为0.32%时,验证试验显示烹调损失率为3.73%。苦荞皮粉面条可作为日常膳食产品达到调节营养目的。     

Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation

Tartary buckwheat was subjected to hydrothermal treatments for minimising rutin loss in buckwheat-based foods by water addition. When native buckwheat flour was mixed with water for 60 min, the rutin content was distinctly reduced from 3.74 g/100 g to 0.31 g/100 g, increasing the amount of quercetin. However, the rutin content remained constant and quercetin was hardly detected in hydrothermally-treated buckwheat flour. Also, when noodles were prepared with wheat and buckwheat flours (7:3, w/w), the noodle samples containing hydrothermally-treated buckwheat flour, showed higher amounts of rutin (more than 0.83 g/100 g) than the control noodle with native buckwheat flour (0.27 g/100 g). In addition, the use of hydrothermally-treated buckwheat flour gave less pasting parameters and lower viscoelastic properties. The noodle dough with hydrothermally-treated buckwheat flour also had greater water absorption and development time during mixing while the elongation stress of the noodle dough was reduced.     

青麦粉添加对馒头面团及面筋蛋白结构的影响

以馒头专用粉及青麦粉制作青麦馒头,利用激光共聚焦显微镜、黏度仪、红外光谱仪等分析仪器进行测定,探究不同青麦粉添加量(0%、5%、10%、15%、20%)对面团粉质特性、糊化特性、微观结构及面筋蛋白二级结构的影响。结果表明,随着青麦粉添加量的增加,混合粉湿面筋含量、面筋指数减少;糊化温度、峰值黏度降低,面团糊化时间缩短,面团稳定时间从6.18 min降至4.92 min、粉质质量指数减小了18,面筋强度变弱,承受力变差;面团拉伸面积、延伸度和最大拉伸阻力在135 min时显著减小;面筋网络结构逐渐出现孔洞,分布不均匀;面团面筋蛋白各吸收峰都发生了偏移,β-折叠和α-螺旋结构含量增加;综上所述,青麦粉的加入改变了面团特性和面筋蛋白结构,这些变化可能是导致青麦馒头品质下降的主要原因。     

苦荞-小麦混合粉面团特性及其鲜湿面条的研制

探讨不同比例的苦荞粉和小麦粉对小麦粉面团流变学特性及其鲜湿面条品质的影响,为后续加工应用提供理论依据。本研究通过混合实验仪和吹泡仪测定面团流变学特性,分析混合粉面团内淀粉和蛋白质的相互作用,以鲜湿面条的微观结构、感官评价、蒸煮品质和质构特性为评价指标,寻找苦荞粉的最佳添加比例。结果表明:在未添加任何添加剂的情况下,随着苦荞粉添加量的增加,面团的吸水率不断降低,形成时间和稳定时间逐渐增大,苦荞粉添加量≤30%时,能够改善产品的质量,C3-C4值降低到0.08N·m,C3-C2值增加到1.33 N·m,C5-C4值降低到0.51 N·m;同时,鲜湿面条的品质也逐渐变差,P值增大至73.7 nm,L值和W值分别降低至5.3 nm和16 nm,当苦荞粉添加量≥30%时,无弹性。而根据面条的微观结构、蒸煮品质以及质构的分析,苦荞粉为10%时,面条不仅保持了良好口感(感官评分为83分),而且具有较好的品质(熟断条率为6.67%,蒸煮损失为6.67%,硬度为3831.16 g,弹性为0.87)。综上所述,鲜湿面条中苦荞粉的最大添加量为30%,最佳添加比例为10%。     

The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough

The improvement of the processing properties of gluten-free cereals is a challenging issue for cereal technologists. Vital wheat gluten (VWG), transglutaminase (TGase), or combinations of the two have been successfully used to improve the processing properties of food materials. In this study, a Mixolab system and a rheometer were used to investigate the effects of TGase on the thermomechanical and dynamic rheological properties of buckwheat flour dough (BF dough) and a buckwheat flour dough containing 15% VWG (BF-VWG dough). The results indicated that the addition of 1.0% TGase decreased the water absorption and significantly increased the stability, storage modulus (G′), and complex modulus (|G*|) of the BF dough. The presence of 15% VWG had a synergistic effect, enhancing the effectiveness of the TGase in improving the thermomechanical and dynamic rheological properties of the BF-VWG dough. Quantification of the free amino groups showed that the amino groups were more effectively bonded in the BF-VWG dough than in the BF dough when the TGase level exceeded 1.0%. Confocal laser scanning microscopy (CLSM) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis confirmed that the TGase promoted the formation of protein complexes. These data indicate that the combination of VWG and TGase can be used to improve the properties of buckwheat flour for buckwheat-based food production.     

苦荞麦营养保健面条的研究

以苦荞-小麦混合粉制作面条,研究了不同比例的苦荞粉和添加剂(明胶,海藻酸钠和CMC)对苦荞面条加工特性的影响,并采用正交试验优化了苦荞面条的加工工艺.结果表明,随着苦荞粉添加比例的增加,面条的断条率逐渐增大,烹调损失也逐渐增加,面条的品质随之变差;三种添加剂的使用均可改善面条的蒸煮品质,其中CMC的效果最好;当苦荞粉与小麦粉的比例为3:7时,按混合粉质量分别添加0.55%的CMC添加剂、35%的水及1%的食盐,经和面、熟化、压面、切条与干燥工艺,可制得品质较好的面条.     

添加糯小麦粉对小麦粉及其面条品质特性的影响

糯小麦与普通小麦的主要差异是糯小麦不含直链淀粉或其含量很低,其对面制品的制作品质产生一定的影响。本研究利用"济糯1号"分别与"济麦20"和"济麦22"按20%、40%、60%和80%的添加量进行配粉,研究糯小麦粉对普通小麦粉品质特性的影响及其面条制品品质的改良作用。结果表明:"济糯1号"的淀粉糊化回升值为449 c P,显著低于"济麦20"和"济麦22";籽粒硬度达64.89,籽粒蛋白质含量(干基)达16.14%,面筋指数为66.08%,粉质仪稳定时间为2.00 min,鲜面条色泽变化小,2 h和24 h的ΔE*分别为3.83和5.29;"济糯1号"与"济麦20"的配粉中,随糯小麦粉添加量的增加,配粉的淀粉回升值降低,面筋指数降低,吸水率增加,面团稳定时间变短,鲜面条色泽2 h和24 h的ΔE*逐渐变小,配粉面条的适口性和光滑性更好;"济糯1号"与"济麦22"的配粉中,随糯小麦粉添加量的增加,面粉蛋白含量增加、面筋指数升高、吸水率增加、淀粉糊化的回升值降低,鲜面条色泽2 h和24 h的ΔE*逐渐变小,配粉的面条制作品质好,面条的适口性和光滑性均改善;糯小麦粉的添加使配粉的面粉品质特性和淀粉特性更有利于面条制作品质的改良,"济糯1号"适宜添加量为20%~40%。     

苦荞粉添加量对面团性质及馒头品质的影响

通过添加不同量的苦荞粉配成苦荞-小麦混粉,研究混粉揉混特性、面团微观结构的变化以及苦荞馒头的感官品质。结果表明,当添加量在5%~15%时,揉混结果中的和面时间和峰值面积变化不大,微观结构中蛋白质面筋网络结构略微减弱,但当添加量达到20%后,和面时间和峰值面积都有大幅度降低,微观面筋网络结构也出现明显的下降。同时,苦荞粉添加量为15%时馒头感官品质较好。综合分析可知,添加量为15%时苦荞馒头仍具有较好的品质。     

Influence of wheat flour substitution with potato pulp on dough rheology,microstructure and noodle quality

The effects of potato pulp (0–40%) on dough rheology and microstructures, as well as noodle quality, were investigated in this study. Substitution of wheat flour with potato pulp led to a decrease in β-sheet content, an increase in α-helix and unordered content for protein in dough, as well as a drop of the storage and loss modulus, which was mainly caused by the weakening of dough gluten strength. Scanning electron microscopy confirmed that the gluten–starch network could no longer to be observed for the formulated dough containing 30–40% potato pulp. Structural damage of dough induced the increases in optimal cooking time, cooking loss and adhesiveness, and a decrease in cohesiveness of cooked noodles. However, the samples with 20% potato pulp addition showed higher values in water absorption, hardness, springiness and chewiness, indicating that noodles with potato pulp content below 20% were acceptable.     

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

The influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC-M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F-M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS-M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC-M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC-M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC-M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non-gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.     

影响朝鲜族冷面品质的原料因素研究

以朝鲜族冷面为研究对象,研究不同面筋质含量的小麦粉对冷面品质的影响,借助于粉质仅、拉伸仪等现代分析仪器。研究添加不同比例荞麦粉的冷面面团的流变学特性,并进行了品尝评分。结果表明：冷面的制作宜选择面筋质含量26％～28％的中筋力面粉;荞麦粉也影响冷面的品质,其添加比例在30％以下可使冷面面团具有良好的工艺特性和食用品质。     

黑玉米全粉对小麦面团流变学特性及酥性饼干品质的影响

为了拓宽黑玉米全粉在烘焙食品领域的应用,将黑玉米全粉以0~50%的比例替代强中筋小麦粉,利用黏度仪、粉质及拉伸仪等研究黑玉米全粉替代对小麦粉理化特性及面团热机械特性的影响;利用质构仪、感官评价研究黑玉米全粉替代对酥性饼干品质特性的影响。结果表明,黑玉米全粉的加入对面筋网络结构起到阻隔和断裂作用,湿面筋含量及沉降值分别下降了73.2%、71.0%,面团筋度显著降低。黑玉米全粉替代显著改变了面团的流变学特性,面团形成时间、稳定时间下降,弱化度升高;拉伸能量、延伸度、最大拉伸阻力下降,面团强度、稳定性及耐搅拌性降低,加工性能劣化。黑玉米全粉替代小麦粉酥性饼干的延展因子、质构特性及感官评价指标综合分析结果显示,20%黑玉米全粉添加量的饼干延展因子最大,组织结构细密均匀,表面光滑无裂纹,咀嚼性及硬度最大,酥脆性最好,口感最佳。黑玉米全粉酥性饼干常温下6个月保质期内水分、酸价、过氧化值及菌群总数、大肠菌群、霉菌、致病菌指标都符合国家标准。20%的黑玉米全粉添加量使得小麦粉面团在筋度适当下降的同时获得具有黑玉米风味、口感较好的酥性饼干,该研究可为黑玉米全粉在食品加工行业的应用提供理论依据。     

SPI与SPH及其复配产物对面团特性和面条品质的影响机制

为提高面制品的营养品质,研究并比较了添加大豆分离蛋白(soy protein isolate,SPI)、大豆水解蛋白(soy protein hydrolyzates,SPH,水解度为4.54%)以及SPI和SPH复配产物(SPI-SPH)的混合粉的面筋特性和粉质特性,面团的动态流变学特性、蛋白质组分、二硫键和非共价键变化,以及面条的品质变化。添加SPI后面粉的湿面筋含量升高,干面筋含量下降,面筋指数降低,粉质特性评价值升高;面团的醇溶蛋白和麦谷蛋白含量增加,黏弹性增大,弹性比例增加。添加SPI-SPH的面粉面筋特性和面团特性变化趋势与添加SPI的面粉一致,其粉质特性评价值增大。添加SPH的面粉中无面筋洗出,粉质特性评价值升高;面团盐溶蛋白含量显著增加(P<0.05),弹性比例降低。添加大豆蛋白的面团中二硫键含量均增加,疏水相互作用减弱,氢键增强。与原面粉面条相比,SPI面条的硬度增大10.82%,SPI-SPH和SPH面条的弹性分别减小7.23%和6.02%,且添加SPH后面条的蛋白质保留率由93.02%降至87.31%。研究表明,大豆蛋白与面筋蛋白通过二硫键交联以及非共价键相互作用,阻碍面筋网络形成,破坏了面筋网络的连续性。并且,SPI和SPH复配在一定程度上减弱了SPH对面筋的弱化作用。     

谷蛋白溶涨指数与面制食品质量控制

选用27个中国小麦样品，研究了谷蛋白溶涨指数对于评价中国白盐面条品质评价的适用性。谷蛋白溶涨指数与面带长度呈极显著负相关，与面带厚度呈极显著正相关。谷蛋白溶涨指数各时间(0min，5min，20min)与面条最佳煮面时间、鲜面条最大拉伸阻力、拉伸能量、拉伸长度均呈极显著正相关(除SIGO与最佳煮面时间呈显著正相关)；谷蛋白溶涨指数与可溶性谷蛋白、不溶性谷蛋白含量、面筋指数及蛋白质含量呈极显著正相关；谷蛋白溶涨指数与煮后面条表面韧性呈显著或极显著负相关，与剪切韧性呈显著正相关。谷蛋白溶涨指数可以作为一种品质指标控制面制食品的质量。     

Sandwich‐type sheeting improved the processing and eating qualities of potato noodles

A technology called sandwich‐type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich‐type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner‐layer dough and outer‐layer dough was 41 and 37%, respectively. The suitable ratio of the thickness of inner layer to that of outer layer was 3:1. The tensile strength of the sandwich‐type dough sheet was 1.285 times higher than that of conventional dough sheet. The cooking loss of the sandwich‐type noodles was 37.0% lower than that of conventional noodles, and the adhesiveness decreased by 51.0%. In the sandwich‐type noodles, the compact gluten network structure of outer wheat layer prevented the leaching of soluble substances in the inner layer added with potato flakes, improving the cooking and eating qualities of potato noodles.     

高添加苦荞面条的配方优化及其抗氧化活性分析

优化高添加苦荞面条的配方并研究其抗氧化活性。采用单因素实验和响应面试验,以综合评分为考察指标,确定高添加苦荞面条的最优配方;测定面团的热机械特性和面条蒸煮特性及其抗氧化活性。结果表明,高添加苦荞面条的最佳配方是:苦荞添加量62%、面粉添加量38%、蔗糖酯添加量0.4%、食用碱添加量0.2%、魔芋胶添加量0.4%、食盐添加量2%。改良组的面团蒸煮稳定性（C4/C3）优于纯小麦面条组,采用该配方制备的高添加苦荞面条（即改良组）综合评分最高。总酚含量及体外抗氧化活性结果显示,改良组面条的总酚含量及抗氧化能力显著高于纯小麦面条（P<0.05）,其中,改良组的总酚含量为9.11 mg GAE/g,DPPH·清除率为70.55%,ABTS+·清除率为87.73%;而纯小麦面条的总酚含量及DPPH·、ABTS+·清除率分别为1.11 mg GAE/g、36.70%、9.10%。通过蒸煮特性结果可以得出,无改良剂的苦荞面条其蒸煮损失率、断条率及面汤浑浊度显著大于纯小麦面条（P<0.05）,而改良组的蒸煮损失率、断条率与纯小麦面条差异不显著（P>0.05）,但面汤浑浊度差异显著。因此,本文优化后的高添加苦荞混合粉具有较高抗氧化活性及面条加工适性。