面头对挂面品质的影响研究进展

介绍了面头的利用及其对面筋品质和挂面品质的影响,为有效利用面头粉并控制挂面品质提供理论依据,并指出了面头对挂面品质影响有待深入研究的方向.     

冬瓜粉对面粉品质的影响研究

研究冬瓜粉对面粉粉质、拉伸、白度、湿面筋含量、降落数值的影响。结果表明,冬瓜粉对面粉的粉质特性和面团的拉伸特性具有降低作用;降低面粉白度、面粉湿面筋含量,增加了面粉降落数值;增加面粉的吸水率,缩短面团形成时间。因此,在面粉中添加冬瓜粉,对需要用低筋粉制作的食品具有积极影响,对需要用高筋粉制作的食品具有不利影响。     

南瓜粉对面粉品质的影响研究

研究了南瓜粉对面粉粉质、拉伸、白度、湿面筋含量、降落数值的影响。试验结果表明,在面粉中添加3%~9%的南瓜粉,降低了面粉的粉质特性、面团的拉伸特性、面粉白度和面粉湿面筋含量,增加了面粉降落数值。南瓜粉能增加面粉的吸水率和面团的筋力强度,缩短面团形成时间。因此,在面粉中添加南瓜粉,对需要用低筋粉制作的食品具有有利作用。     

青稞粉对速冻面条品质的影响

探讨不同青稞与麦芯粉比例对速冻面条品质的影响。以麦芯粉为对照样品,研究青稞粉对速冻面条品质的影响。结果表明:随着青稞粉混合面粉比例增大,混合面粉面团湿面筋含量逐渐下降,面团形成时间和吸水量逐渐增大;速冻面条品质与青稞粉添加量之间有良好的相关性,青稞粉添加量与面团形成时间、面团吸水量、干物质损失率、咀嚼性呈极显著正相关(P0.01);与湿面筋含量呈极显著负相关(P0.01),与冻融稳定性和TPA弹性呈显著负相关(P0.05);青稞与麦芯粉比例在1∶5~1∶7范围内,速冻面条蒸煮品质和冻融稳定性得到了明显的改善,面条煮后硬度下降,弹性上升,感官品质较好。青稞粉与麦芯粉比例为1∶6时,速冻面条品质最佳。     

挤压处理对苦荞粉理化特性及全苦荞挂面品质的影响

为提高全苦荞挂面的加工适应性、蒸煮和质构品质,对苦荞粉进行挤压预处理后与苦荞生粉混合制作全苦荞挂面,探究了挤压处理对苦荞粉的冷糊黏度及凝胶强度的影响,并结合面带、面条的质构品质及面条蒸煮特性探究挤压处理对全苦荞挂面加工性能及食用品质的影响。结果表明,经过挤压后苦荞粉的吸水性指数和水溶性指数分别增加了102.7%和87.5%以上,冷糊黏度显著增加（p<0.05）,挤压后苦荞粉在冷水中可形成凝胶,凝胶强度随挤压加水量的增加或温度的降低而升高;添加挤压苦荞粉促进了面带成型,面带的表面黏附力随苦荞粉冷糊黏度的增加而显著增加（p<0.05）,随挤压苦荞粉凝胶强度的增加,面带的抗拉伸力及面条的硬度和咀嚼性显著增加（p<0.05）,蒸煮损失率及断条率显著下降（p<0.05）。     

小麦品质对面条品质影响的研究

本文对目前河南省种植的24个小麦品种的品质特性及制成面条的食用品质进行了系统分析评价，研究了面条煮面品质与小麦品种品质之间的相互关系，提出了生产面条专用粉的小麦品种质量指标，为小麦育种及专用粉的生产提供理论依据。     

添加挤压苦荞粉对纯苦荞挂面加工及面条品质的影响

为提高纯苦荞挂面的加工适应性及面条品质,将挤压处理后的苦荞粉与生苦荞粉混合后制作纯苦荞挂面,将挤压苦荞粉的添加量及和面加水量结合探究其对纯苦荞挂面加工品质及面条品质的影响。通过面带的质构品质、面条的蒸煮及质构特性评价纯苦荞挂面的加工性能和食用品质。结果表明,随着挤压苦荞粉添加量的增加,面带的表面黏附力和抗拉伸力及面条的蒸煮损失率显著(P<0.05)增加;随着和面加水量的增加,面带的表面黏附力显著(P<0.05)增加,抗拉伸力下降,面条的硬度、咀嚼性和蒸煮损失率均显著(P<0.05)增加,当挤压苦荞粉的添加量为30%,加水量为34%时,面带的表面黏附力最低,抗拉伸力适中,蒸煮损失率最小,质构品质较好,综合评价最高。     

活性面筋粉对青麦馒头面团及其品质的影响

为探讨活性面筋粉对青麦馒头品质的影响,以制作品质差的青麦馒头为研究对象,研究不同活性面筋粉添加量对面团特性及馒头品质的影响,结果表明,随活性面筋粉添加量的增加,混合粉湿面筋含量、面筋指数增加,面团吸水率、形成时间、稳定时间及粉质质量指数逐渐增加,弱化度减小;拉伸特性指标显示活性面筋粉强化了面团的韧性和筋力。同时活性面筋粉的增加使得青麦馒头的比容、感官评分逐渐变大,硬度、黏性和咀嚼性逐渐减小,弹性增加。当活性小麦面筋粉添加量为6%时,面筋网络结构清晰明显,面团特性及青麦馒头感官品质良好,综合考虑高青麦粉含量的青麦馒头活性面筋粉的适宜改善添加量为6%。     

谷蛋白溶涨指数与面制食品质量控制

选用27个中国小麦样品，研究了谷蛋白溶涨指数对于评价中国白盐面条品质评价的适用性。谷蛋白溶涨指数与面带长度呈极显著负相关，与面带厚度呈极显著正相关。谷蛋白溶涨指数各时间(0min，5min，20min)与面条最佳煮面时间、鲜面条最大拉伸阻力、拉伸能量、拉伸长度均呈极显著正相关(除SIGO与最佳煮面时间呈显著正相关)；谷蛋白溶涨指数与可溶性谷蛋白、不溶性谷蛋白含量、面筋指数及蛋白质含量呈极显著正相关；谷蛋白溶涨指数与煮后面条表面韧性呈显著或极显著负相关，与剪切韧性呈显著正相关。谷蛋白溶涨指数可以作为一种品质指标控制面制食品的质量。     

小麦粉品质关键指标及相关评价

阐述了在新的产品生产和供求形势下，对小麦粉品质关键指标的再认识评价，及对现行标准有关指标调整的建议。旨在促进小麦加工业的创新与进步。     

拉伸特性与面条品质关系的研究

以机制扁条为对象,研究了拉伸特性对面条成品品质的影响,结果认为,干物质失落率在面条品质的评价中所占的比重最大,拉伸能量是干物质失落率及面条品质的决定因素。     

蒜粉体外抗氧化活性研究

主要对采用微波真空与真空联合干燥法得到的大蒜片粉碎成蒜粉后的抗氧化活性进行了研究,分别采用四种不同的体外抗氧化模型:·OH体系、O2.-体系、DPPH.体系、红细胞膜脂质过氧化体系等,检验蒜粉的抗氧化能力。结果表明,蒜粉在这四种体外抗氧化模型中均表现出较高的抗氧化性,且其浓度与抗氧化活性呈一定的量效关系。     

Influence of process conditions on the separation behaviour of starch–gluten systems

Separation of wheat flour into its constituents starch and gluten was studied using a cone-cone shearing device, with emphasis on the effect of rotation rate, processing time, temperature and water content. This study confirms the two step mechanism previously proposed for the gluten migration: aggregation of gluten protein into gluten domains that subsequently migrate to the apex of the cone. The results show that optimal process conditions for gluten migration are different from the process conditions for gluten aggregation. While gluten agglomeration (step 1) benefits from high temperature, low rotation rate and high water content, gluten migration (step 2) is positively influenced by a high dough viscosity and higher rotation rate.     

Effect of extrusion cooking on protein modification in wheat flour

Common soft wheat flour was extruded at three different temperatures and two different moistures. To investigate the dependence of the wheat protein modification on processing conditions, their solubilities in sodium dodecyl sulfate (SDS) were compared with those in SDS+(2-mercaptoethanol) ME. Furthermore, free sulfhydryl groups were detected with Ellmans Reagent and SDS-PAGE was performed under reducing and non-reducing conditions. The solubility values in SDS were greatly reduced after extrusion. The solubility values in SDS+ME were not affected. We therefore concluded that intermolecular cross-linking by disulfide bonding through extrusion cooking had occurred. This result was confirmed by SDS-PAGE under reducing and non-reducing conditions. At low and medium temperatures the solubilities were lower at low moisture; however, more free sulfhydryl groups were detected under these conditions, suggesting that moisture content of the flour has an influence on the way and the nature of the protein polymerization. At the highest thermal energy input at low moisture the solubilities increased again. This was accompanied by an increase of detectable free sulfhydryl groups. This led to the conclusion that disulfide bonds were cleaved at high energy input. The solubility development in 70% ethanol was nearly the same as in SDS. This is seen as a proof that gliadins are highly involved in the protein network formed under extrusion conditions. This finding was also confirmed by the results of SDS-PAGE.     

Effect of steaming on the rheological characteristics of wheat flour dough

 The effect of steaming on the various rheological characteristics of wheat flour dough was studied. Steaming of flours at atmospheric pressure for 15 min completely denatured the gluten and reduced the water absorption capacity from 58.4% to 45.0%. Even steaming for just 5 min increased the resistance to extension considerably from 500 BU (Brabender Units) to 1000 BU and the ratio figure (resistance to extension/extensibility) from 4.2 to 27.4, indicating stiffening of the dough. The dough made from steamed flour had a higher hardness value of 91.1 N than the dough made from raw wheat flour which had a value of 51.1 N. The pasting characteristics of flour steamed for 15 min measured in a Rapid Visco Analyser showed increased peak viscosity from 218 rapid visco units (RVU) to 257 RVU as well as increased cold paste viscosity from 175 RVU to 200 RVU and increased hot paste viscosity from 94 RVU to 108 RVU for flour steamed for 15 min. Received: 4 August 1998 / Revised version: 23 October 1998     

发酵型营养米粉的研制

对以糯米为原料，用微生物发酵方法制作制作 发酵型营养米粉的工艺条件作了选择，并对成品的营养成分进行了分析检测。     

黑麦草绿汁粉对小鼠抗氧化能力的影响

探讨饲喂黑麦草绿汁粉的小白鼠耐缺氧及抗氧化能力。30只小白鼠随机分成正常对照组和绿汁粉低浓度组和高浓度组，3周后，进行耐缺氧试验，试验结束取组织测定SOD及MDA。黑麦草绿汁粉能显著延长试验动物耐缺氧时间，能显著提高试验动物心肝脑组织SOD酶活性和降低脑组织MDA含量。黑麦草绿汁粉具有耐缺氧和抗氧化作用能力。