不同醒面次数对烩面面团特性及食用品质的影响

目的 研究不同醒面次数对烩面面团中湿面筋含量、水分状态和面筋网络微观结构变化及品质特性的影响。方法 利用差示扫描量热仪和激光共聚焦显微镜，结合烩面面团湿面筋含量和面筋指数试验指标，同时以烩面拉伸特性、延伸率、蒸煮特性、质构特性及感官评价为指标综合分析。结果 一定的醒面次数能改善烩面面团和烩面品质，当面团中蛋白质、淀粉和水分已形成平衡的连续相和稳定面筋网络结构，再增加醒面次数不能显著改善面团和烩面品质。结论 醒面3次和4次烩面面团和烩面品质各项指标最好，为实际生产提供了理论依据。

Effects of different dough wake-up times on the characteristics and edible quality of Huimian Noodles dough

Objective The effects of different dough proofing times on wet gluten content, moisture state, microstructure change of gluten network and quality characteristics of Huimian Noodles dough were studied. Methods By using differential scanning calorimeter and laser confocal microscope, combined with the test indexes of wet gluten content and gluten index of Huimian Noodles dough, the tensile properties, elongation, cooking properties, texture properties and sensory evaluation of Huimian Noodles were comprehensively analyzed. Results A certain number of times of dough proofing can improve the quality of Huimian Noodles dough and Huimian Noodles. When protein, starch and water in dough have formed a balanced continuous phase and a stable gluten network structure, increasing the number of times of dough proofing can not significantly improve the quality of dough and Huimian Noodles. Conclusion Huimian Noodles dough and Huimian Noodles have the best quality indexes after three and four times of dough proofing, which provides a theoretical basis for actual production.