共查询到20条相似文献,搜索用时 15 毫秒
1.
Heng Yang Yang Fu Yudong Zhang Jian Zhou Danfeng Wang Zhen Gao Yuan Ke Qingyun Lv Beibei Ding Xuedong Wang 《International Journal of Food Science & Technology》2021,56(8):4119-4128
Effects of polyols (mannitol and xylitol) on physical properties, pasting properties and dynamic rheological properties of wheat flour and the microstructure, water activity (Aw), radial expansion ratio (ER), oil absorption rate (OAR) and texture of extruded flour products were evaluated in this work. The results show that both mannitol and xylitol can promote gluten network formation, enhance tensile resistance and increase the storage modulus (G') and loss modulus (G'') of the dough. More dense and uniform particles were also found on the surface of extruded flour products in the presence of polyols by scanning electron microscopy (SEM). Furthermore, the Aw, hardness and chewiness were reduced while the ER and ORA were increased for extruded flour products by incorporation of polyols. Thus, the extruded flour products with improved quality by polyols exhibit great application prospect in food industry. 相似文献
2.
将挤压糙米粉(EBR)与小麦粉以1∶1(m/m)的比例混合制成面条,研究了谷氨酰胺转氨酶(TG)添加量(0.5%、1.0%和1.5%)对面条性质的影响。结果表明,TG添加后,面条中游离巯基含量减少,SDS-PAGE条带显示面条中形成了大分子质量的聚集体。随着TG的添加,面条最佳蒸煮时间增加,干物质损失率降低,吸水率升高。添加量为1.0%时,面条最佳蒸煮时间和吸水率达到最大值,蒸煮损失率达到最小值。TG添加量为0.5%时,面条的硬度、耐咀性、回复性和剪切力最大。扫描电镜结果显示,TG的添加明显增强了面条内部结构的连接与聚合,面条内部变得更加紧实,连续性增强。TG添加量为0.5%~1.0%时,挤压糙米粉面条质构品质和蒸煮品质较好。 相似文献
3.
将两种不同挤压条件制得的膨化糙米粉分别以0、10%、20%、30%、40%和50%的比例添加到小麦粉中,研究糙米粉添加量对面条蒸煮品质和质构性质的影响。结果表明,随着挤压膨化糙米粉(EBR)添加量的增加,面条干物质吸水率显著降低(P0.05),干物质损失率增加,干面条的折断强度先升高后降低,熟面条硬度、耐咀性、弹性等质构参数降低。添加由物料水分30%、挤压温度80℃、螺杆转速220 r/min条件下挤压制备的膨化糙米粉的面条干物质吸水率高而损失率相对较小,同时面条的硬度、咀嚼性以及弹性要高于添加由物料水分25%、挤压温度120℃、螺杆转速220 r/min条件下挤压制备的膨化糙米粉的面条。 相似文献
4.
将籼米粉、绿豆粉和蛋清蛋白粉按照一定的比例复配,开发高纤维含量的杂粮米粉丝。研究了绿豆和蛋清蛋白的添加对米粉糊化特性、流变特性以及挤压米粉丝微观结构、蒸煮特性和质构等品质特性的影响。结果显示:添加一定量的绿豆粉和蛋清蛋白粉后,混合粉的峰值黏度、最低黏度、最终黏度、回生值、弹性模量、黏性模量均逐渐下降。随着绿豆粉的添加(25%,50%),米粉的蒸煮时间、断条率、蒸煮损失和吸水率均上升,硬度降低,表明米粉的品质显著降低,由扫描电镜图可以发现,加了绿豆粉之后米粉截面变得越来越粗糙,裂纹和孔洞明显增多。但当加入7.5%的蛋清蛋白后,米粉的蒸煮时间、蒸煮损失和断条率均下降,质构特性有一定程度的改善,表明蛋清蛋白良好的凝胶特性有助于提升高纤维含量挤压米粉丝的品质。 相似文献
5.
Anil Gunaratne Amitha Bentota Yi Zhong Cai Lilia Collado Harold Corke 《Starch - St?rke》2011,63(8):485-492
Sri Lankan traditional and improved rice varieties were processed into brown and polished rice flours. Samples were analyzed for AM, protein, lipid, total phenolic content, and antioxidant activity. Gelatinization and retrogradation properties were observed in the Rapid Visco Analyzer (RVA) and DSC. The AM content of the samples was high to intermediate (20 to 26%) except for one which was low (17%). Brown rice flour (BRF) samples had lower swelling power, lower RVA viscoamylograph profile, lower gel hardness, lower gelatinization enthalpy but higher gelatinization peak temperature and lower melting enthalpies of its retrograded AP relative to its corresponding polished rice flour (PRF) samples. The BRF showed a lower decrease in peak viscosity in the RVA viscoamylograph as compared to its PRF when treated with α‐amylase indicating inhibition potential. The traditional rice varieties had 68 to 86% higher total phenolic content (TPC) and 86 to 90% antioxidant activity in the BRF samples as compared to the improved varieties. A study on the antioxidant profile of the brown rice of the traditional rice varieties is being undertaken to explore their value as functional foods. 相似文献
6.
通过对籼稻、粳稻和糯稻三种不同类型稻米的膨化米糊的流变学特性与感官指标进行研究,确定膨化米糊的流体类型,分析其流变学特性与感官指标之间的联系。结果表明:膨化米糊为假塑性流体,其感官指标(色泽、香气、总分)与流变指数呈显著负相关,其黏度系数对感官指标有影响。 相似文献
7.
8.
9.
摘要:目的 《食品安全国家标准 速冻面米及调制食品》(GB19295-2021)已于2022年3月7日发布,为了解速冻面米及调制食品企业在安全指标执行方面的情况及困惑, 通过调查为企业正确选择产品对应的基础标准中的执行类别提供依据。方法 对我国14家速冻面米食品和速冻调制食品的生产企业进行问卷调查,问卷内容包括:产品基本信息、产品标签执行标准、通用标准执行类别,回收问卷并分析结果。结果 共回收有效问卷181份,问卷结果显示,企业对生产许可类别对应、执行标准对应、污染物限量、即食和非即食的区分等方面均有一定困惑。结论 GB19295-2021发布后受到企业广泛关注,本研究梳理了生产许可、产品执行标准等行业的实际情况,总结了污染物限量对应类别的选择、即食和非即食判断原则,为企业和标准使用者正确、科学理解标准提供依据。 相似文献
10.
The purpose of this research was to incorporate 0% to 30% chia seed flour into rice flour gluten-free layer cake and evaluate its effect on nutritional qualities and physicochemical properties. The supplement of chia seed flour resulted in higher batter viscosity, hardness of gluten free layer cake, crude protein, fat, ash, α-linolenic acid (increase up to 10.2% of total fatty acid), total phenolics content, and reducing power but the lower crust, crumb white index, cohesiveness, and resilience of gluten-free layer cake was found. Substitution of rice flour with 10% prehydrated chia seed flour can achieve a higher center height and volume index of gluten-free layer cakes. Higher carosine and angiotension I-converting enzyme (ACE) inhibitory activity was observed in the supplement of 10% chia seed flour when compared to a rice flour layer cake. Gluten-free layer cake with 10% prehydrated chia seeds flour had similar overall acceptability, texture, flavor, and odor scores except for lower appearance score to those of gluten-free layer cake made with 100% rice flour and layer cake made with 100% wheat flour. Incorporation of 10% prehydrated chia seed flour results in more desirable volume index of gluten-free layer cake and it is feasible for gluten-free layer cake application. Gluten-free layer cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of chia seed flour. 相似文献
11.
目的建立高效液相色谱法测定米面及制品中过氧化苯甲酰的含量。方法样品中的过氧化苯甲酰经纯水超声提取,静置后加入20g/LFeSO4溶液与5%乙酸溶液,振荡混匀后超声提取10min,上清液过0.22μm水相微孔滤膜。经Agilent ZORBAX Eclipse Plus C18色谱柱分离,以20 mmol/L乙酸铵溶液和甲醇为流动相,于紫外检测器波长230 nm处检测,外标法定量。结果过氧化苯甲酰在0~100 mg/L范围内线性关系良好,相关系数为0.999,方法检出限为0.40 mg/kg。加标回收率为87.5%~94.5%,相对标准偏差为4.2%~6.4%。结论该方法检测结果准确、稳定,适用于米面及制品中过氧化苯甲酰的准确测定。 相似文献
12.
13.
测定木瓜蛋白酶提取的米蛋白功能特性,包括保水性、乳化性和乳化稳定性、起泡性与泡沫稳定性、蛋白凝胶形成性、米蛋白吸油性,然后将蛋白添加到火腿肠中,测定得率。 相似文献
14.
Physicochemical,antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures 下载免费PDF全文
Warinporn Klunklin Geoffrey Savage 《International Journal of Food Science & Technology》2018,53(8):1962-1971
The physicochemical characteristics, antioxidant properties and in vitro digestibility of high‐antioxidant content flours made from different combinations of Thai purple rice flour and refined wheat flour from 25%, 50% to 75% (w/w) were investigated and these were compared with whole flour from purple rice and refined wheat flour. The increase in substitution levels of purple rice flour affected all the functional properties of flours, at the same time the levels of dietary fibre, protein digestibility and antioxidant compositions were also changed. The purple rice flour exerted a particularly strong effect on starch digestibility as the purple rice increased to 50% in the mixture. Moreover, purple rice flour showed lower amounts of rapidly digested starch (RDS), whereas slowly digested starch (SDS) of whole flour from purple rice and 75% substitution purple rice flour was found to be the highest for all samples. The in vitro starch digestibility of all samples also showed a positive correlation between dietary fibre and antioxidant compounds. Overall, the addition of purple rice flour improved the final nutritional properties, notably a lower predicted glycaemic index, and a higher antioxidant potential, which are two important nutritional properties for human health. 相似文献
15.
16.
Nguyen Thi Hoang Yen Nguyen Thi Mai Huong Phan Ngoc Hoa Pham Van Hung 《International Journal of Food Science & Technology》2023,58(1):423-431
Quality of the cookies substituted with germinated mung bean flour (GMF) to rice flour (RF) to produce gluten-free cookies were investigated in this study. The GMF was used to formulate with the RF to obtain the composite flours with different total protein contents of 6, 9, 12, 15, 18 and 21 (%, d.b). The increase in the substituted amounts of GMF contributed to the lower baking loss, diameter and spread ratio, but the higher thickness and hardness of the cookies as compared to the RF-based cookie. The cookies with more GMF substitution expressed lower lightness (L*) values, but higher redness (a*) and yellowness (b*) values than the others. The cookies substituted with 60% of the GMF (60-GMFC) exhibited similar baking loss, thickness, diameter, spread ratio and lightness values to the wheat flour (WF)-based cookies. The total amounts of essential amino acids and the sum of histidine, lysine and methionine of the composite flour-based cookies were 3.90% and 1.64%, significantly higher than those of the RF-based cookie (1.93% and 0.66%, respectively) or the WF-based cookie (1.70% and 0.58%, respectively). As a result, healthy gluten-free cookies could be prepared using the RF with the substitution of the germinated mung bean flour. 相似文献
17.
以凝沉性和糯米糕团硬度为试验指标,研究乳酸改性工艺对糯米粉抗老化特性的影响.采用单因素试验和回归正交试验分别考察乳酸浓度、浸泡时间、液料比、剪切速率和剪切时间对糯米粉抗老化综合指标的影响.结果表明:各因素影响大小依次为:乳酸浓度>剪切时间>剪切速率>浸泡时间>液料比;采用二次回归正交分析对乳酸改性工艺进行优化,得到的数学模型拟合度较高,优化工艺参数为:乳酸浓度0.45%,浸泡时间5 h,浸泡液料比3:1(V:W),剪切速率15 000 r/min,剪切时间20 min,在此条件下制得的糯米粉具有优良的抗老化特性. 相似文献
18.
19.
为探明稻谷加工主要副产物米糠、米糠粕和白米糠的成分差异,对三者的营养成分及其功能性成分进行了测定和分析。结果表明:米糠、米糠粕和白米糠的碳水化合物含量均在50%以上,白米糠的淀粉含量最高,米糠粕中膳食纤维含量最高。米糠富含油脂和维生素E,可作为浸油的原料。白米糠富含淀粉,可作为微生物发酵原料或酿造原料。米糠粕富含优质蛋白质和膳食纤维,与白米糠和米糠相比,微生物感染小、有利于保藏。此外,米糠、白米糠和米糠粕中的人体必需氨基酸含量占氨基酸总量的45%左右,是必需氨基酸的良好来源。 相似文献