谷朊粉对马铃薯热干面品质的影响

为提高马铃薯热干面的品质和稳定性,该文在分析谷朊粉基本成分与物化特性的基础上,深入研究了谷朊粉添加量对混合粉特性及对生鲜及熟制马铃薯热干面蒸煮、质构、贮藏等品质特性的影响。结果表明,随着混合粉中谷朊粉含量升高,其持水性下降,吸水膨胀性上升。随着谷朊粉添加量的增加,马铃薯热干面吸水性呈下降趋势、蒸煮损失率呈先上升后下降变化趋势;生鲜湿面和熟面剪切性、拉伸特性均呈先下降后上升变化趋势,且谷朊粉添加量相同时,生鲜湿面剪切性和拉伸特性均高于熟面。谷朊粉最适宜添加量为10%~15%(质量分数),此时马铃薯热干面的剪切力最小,拉伸力和黏度适中,具有较好质构特性。马铃薯热干面熟制后贮存,可提升其品质稳定性。

Effect of wheat gluten on the quality of potato hot dry noodles

To improve the quality and stability of potato hot dry noodles,the effects of the amount of wheat gluten on the characteristics of mixed flour and the quality characteristics of fresh and cooked potato hot dry noodles,such as cooking,texture and storage,were studied based on the comprehensive analysis of basic components and physicochemical properties of wheat gluten.The results showed that wheat gluten has poor solubility and water retention,but good foaming and emulsifying properties.With the increase of gluten content in the mixed powder,its water holding capacity decreased and its water absorption and swelling capacity increased.Moreover,with the increase in the amount of wheat gluten,the water absorption of hot dry potato noodles showed a downward trend,the cooking loss rate increased first and then decreased.Besides,the shear and tensile properties of fresh wet and cooked noodles decreased first and then increased,and the shear and tensile properties of the fresh and wet potato hot dry noodles were higher than those of the cooked potato hot dry noodles when the amount of gluten was the same.The optimal addition amount of gluten is 10%-15%,under which the shear force of the potato hot dry noodle was the smallest,the tensile force and viscosity were moderate with good texture properties.The quality stability of potato hot dry noodles could be improved by storage after cooking.