食盐对石磨全麦粉及其挂面品质的影响

为改善挂面品质,研究不同食盐添加量对石磨全麦粉糊化和粉质特性、面片色泽及挂面蒸煮、感官、质构特性和抗氧化活性的影响。结果表明:随食盐添加量增加,全麦粉峰值黏度、衰减值呈现先增大后减小趋势,吸水率、弱化度持续下降,糊化温度、面团形成时间和稳定时间持续增加。添加食盐后,0 h组的全麦面片亮度显著升高(P<0.05);红绿值、黄蓝值显著降低(P<0.05)。食盐添加量为2%时,全麦挂面烹调损失率和面汤浊度达到最大,分别为7.93%和0.162,熟面ABTS⁺·清除率和总还原能力达到最大,分别为33.53%和0.455。在0%～2%的食盐添加范围内,随食盐添加量增加,全麦挂面硬度、胶着性和咀嚼性呈下降趋势。1%食盐添加量条件下,全麦面团和挂面整体品质最佳。

Effect of Salt on the Quality of Stone Milled Whole Wheat Flour and Dried Noodles

In order to improve the quality of dried noodles, the effect of different salt additions on the pasting and farinograph properties of stone milled whole wheat flour, dough color, cooking, sensory, texture properties and antioxidant activity of noodles was explored. The results showed that the peak viscosity and breakdown of whole wheat flour increased first and then decreased, the water absorption and degree of softening decreased continuously, and the pasting temperature, dough development and stability time increased constantly with the increase of salt. After the addition of salt, the brightness of whole wheat dough in the 0 h group increased significantly (P<0.05), but its red-green value and yellow-blue value decreased significantly (P<0.05). When the amount of salt added was 2%, the cooking loss rate of noodles and turbidity of noodle soup reached the maximum, which were 7.93% and 0.162, respectively. The ABTS+? scavenging ability and total reduction ability of cooked noodles reached the maximum, which were 33.53% and 0.455, respectively. Within the range of 0%~2%, the hardness, gumminess, and chewiness of noodles decreased with the increase of salt. In summary, the overall quality of whole wheat dough and noodles was the best when the amount of salt added was 1%.