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谷朊粉对马铃薯热干面品质的影响 总被引:2,自引:0,他引:2
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。 相似文献
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将不同量的低血糖指数(glycemic index,GI)原料(魔芋精粉、微晶纤维素、高直链玉米淀粉)与谷朊粉复配添加到小麦面粉中并混合均匀,研究其对面团粉质特性及拉伸特性的影响。结果表明:魔芋精粉有助于提高混合粉的综合指标,改善混合粉的粉质特性和拉伸特性;微晶纤维素使面团的粉质指标和拉伸指标下降,降低了面团的品质,其添加量应该控制在9%以内;高直链淀粉的加入使混合粉的粉质特性变差,其添加量为6%~9%时,面团的拉伸特性较好;谷朊粉能改善面团的粉质特性和拉伸特性,但添加量不宜过多,应控制在4%~6%之间。 相似文献
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为探究一种口感优良,营养丰富的杂粮面条,以感官品质、蒸煮损失率、硬度、内聚性、弹性、黏性和咀嚼性为评定指标,分别探究苦荞粉和马铃薯粉的添加量和添加比例、水、谷朊粉和魔芋粉的不同添加量对苦荞马铃薯面条品质的影响。结果表明,谷朊粉和魔芋粉的适量添加能够改善苦荞马铃薯面条的品质,最佳工艺配方为(以小麦粉、苦荞粉和马铃薯粉的总质量为基准):苦荞粉添加量8%,马铃薯粉添加量12%,水44%,谷朊粉2.5%和魔芋粉0.25%;在此条件下制得的面条感官得分达到92.6分,面条表面光滑,有咬劲、有弹性、咀嚼爽口。 相似文献
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本文全面研究了不同添加量谷朊粉(5%、10%和15%)对高含量(50%小麦粉替代率)荞麦面团流变学特性及馒头品质的影响,并以添加10%谷朊粉的混合面团和参照组(纯小麦粉)面团为基础,通过扫描电镜,红外光谱及分析面团中的化学作用力等分析手段,进一步探讨了谷朊粉对改善混合面团流变学性质及馒头品质方面的作用机理。结果表明,添加10%的谷朊粉能够增加荞麦-小麦混合面团中二硫键的含量,改变面团中的化学作用力(离子键、氢键含量和疏水作用力),进而改变面团中面筋蛋白的构象,改善面团的微观结构,从而改善混合粉的糊化特性及面团的粉质和拉伸特性,提高馒头的比容和弹性,改善馒头芯的孔隙结构,但仍达不到参照组馒头的品质,表明添加高含量荞麦全粉不仅仅是稀释面筋蛋白。 相似文献
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摘要:研究了不同配方的荞麦面条、燕麦面条和鹰嘴豆面条以及传统的小麦面条对糖尿病大白鼠餐后血糖的影响。大白鼠血糖实验结果是:荞麦面条(荞麦粉40小麦粉60)、燕麦面条(燕麦粉40小麦粉60)和鹰嘴豆面条(鹰嘴豆粉100、谷朊粉10)的血糖曲线下面积增加值分别是6.23mmol.h/l、6.56mmol.h/l和6.60mmol.h/l。其值明显低于纯小麦面条(14.07mmol.h/l),显著性p<0.05。这表明以荞麦、燕麦和鹰嘴豆为主要原料加工而成的面条比纯小麦面条更适合作为糖尿病人的主食。 相似文献
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Ram Yamsaengsung Emmerich Berghofer Regine Schoenlechner 《International Journal of Food Science & Technology》2012,47(10):2221-2227
The effects of chickpea addition (0–100%) on the physical properties and sensory attributes of cookies based on white or whole wheat compared to gluten‐free amaranth or buckwheat flour were studied. The physical properties determined were spread factor, colour and hardness. Sensory evaluation was conducted for colour, taste, texture and overall impression. Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies. Spread factor of the gluten‐free cookies was reduced by chickpea addition and hardness was increased in white wheat and buckwheat cookies, and decreased in whole wheat and amaranth cookies. Sensory evaluation demonstrated that chickpea addition increased the acceptability of all cookies, in particular of the gluten‐free cookies. Optimal levels of chickpea addition were 20–40% in wheat cookies and 60–80% for amaranth and buckwheat cookies. 相似文献
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Yu Chen Mohammed Obadi Shuyi Liu Yajing Qi Zhongwei Chen Song Jiang Bin Xu 《Journal of texture studies》2020,51(4):688-697
A texture analysis method for evaluating the processing quality of noodle dough with a high Tartary buckwheat flour (BF) content was established. And then the improvement of wheat flour (WF), wheat gluten (WG), and pre-gelatinized Tartary buckwheat flour (PBF) for the processing quality of buckwheat noodle dough was compared quantitatively, and the mechanism was explored through the observation of gluten network in dough sheets. Texture results showed that the coefficients of variation of tensile strength and adhesiveness of dough sheets among 16 groups were 17.76% and 40.72%, respectively, and the intragroup variation coefficients were only 4.17% and 7.07%, respectively. The tensile strength of dough sheets was significantly positively correlated with gluten index of WF and WG. In addition, with the increase of WG and PBF addition, the tensile strength and adhesiveness of dough sheets showed a linearly increase trend. Furthermore, the gluten network in the dough sheets containing WF or WG with high gluten index distributed more evenly and compactly than that with low gluten index. The dough sheet with 9% PBF showed more uniform gluten network, compared with that without added PBF. Overall, texture analysis of dough sheet can be used to evaluate the processing quality of noodle dough containing 70% BF, and the WF and WG with high gluten index had better improvement than PBF. 相似文献
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Wheat is one of the most common cereals used in the world. However, due to greater public awareness of celiac disease and gluten intolerance as well as consumers demands for healthy food and variety in food products, in many widely consumed staples, such as bread, wheat flour is fully or partially replaced with flour from other cereals, pseudocereals or legumes. Although wheat flour alternatives are readily available in the market, these products are often of inferior quality. The aim of this paper was to predict the suitability of alternative crops such as rice, corn, buckwheat, amaranth and soya for the production of quality bread. Their rheological properties were studied, and compared to the properties of wheat flour which served as a benchmark. The tested alternative cereals, pseudocereals and legumes were selected in order to represent the widely used ones in gluten-free products as well as the ones found to be nutritionally improved according to recent publications. Moreover, the differences between wheat and buckwheat flour, and their wholegrain counterparts were also studied. The determination of rheological properties of wheat flour dough as well as the dough from other raw materials (rice, corn, buckwheat, amaranth and soya) was performed by Mixolab. According to results obtained by Mixolab measurements, flours from different raw materials exhibited Mixolab profiles which greatly differ from wheat flour profile. Samples of rice and both types of buckwheat flour expressed the most similar rheological behaviour to wheat flour. However, since, there was no tested material which exactly mimic wheat flour dough properties, it was concluded that their mixtures would give the optimal rheological profile. Although it is a very challenging task to mimic wheat flour unique breadmaking properties, it is possible to create products having similar rheological behaviour to wheat flour dough, but improved functional properties. 相似文献
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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。 相似文献
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Cristina Alamprese Ernestina Casiraghi M. Ambrogina Pagani 《European Food Research and Technology》2007,225(2):205-213
To improve the use of common buckwheat (Fagopyrum esculentum), characterized by interesting nutritional properties, it could be used in pasta formulations. In particular, as buckwheat
is devoid of the gluten-forming proteins, it might be an ingredient for celiac patient food. The aim of this study was to
develop both fresh egg pastas integrated with buckwheat and fresh egg pasta analogues classifiable as gluten-free, based on
buckwheat and rice flours. Matter loss in the cooking water and weight increase during cooking of buckwheat pasta were higher
than those of a reference sample made of common wheat flour. As buckwheat integration increased, sample break strain was significantly
lower, as a result of the progressive reduction in gluten content. In the production of gluten-free pasta analogues, wheat
flour was substituted with rice flour, precooked rice flour or pregelatinized rice starch. Since samples containing precooked
rice flour gave the best results, in terms of workability, break strain and weight increase during cooking, they were also
produced on an industrial scale. Industrial gluten-free fresh egg pasta analogues were tougher and less deformable in comparison
with the laboratory-produced samples. These results were determined by the presence of the double thermal pasteurisation treatment,
which allows to obtain a better structure of the product, showing also a lower matter loss during cooking. 相似文献