加压煮制对干面条煮制品质的影响

加压煮制能够改善干面条煮制品质，但其作用机理还不清楚。研究以小麦和燕麦干面条为实验材料，探究不同的煮制压力对其品质的影响机制。随着煮制压力的增加（常压+0 kPa-常压+60 kPa），小麦干面条的吸水率增加了55.71%，吸收的水分均以自由水（T23）为主。加压煮制通过快速吸水改善了小麦干面条的感官与质构特性，煮后面条蛋白网络连接点密度降低、蛋白平均长度降低，末端点率、孔隙度和内部糊化程度增加。随着燕麦粉添加量（0%-40%）的增加，燕麦干面条适口性变差；燕麦添加量相同时，加压煮制（常压+60 kPa）比常压煮制T23含量提高了11%；蛋白网络连接点密度增加、孔隙度减小，感官和质构特性得到改善；加压煮制燕麦添加量为30%时干面条品质与常压下燕麦添加量为10%干面条相当。综上，加压煮制可以改善小麦和燕麦干面条的吸水率，提高了煮面效率，改善了干面条煮制品质。

Effect of pressure cooking on cooking quality of Dry noodles

Pressure cooking can improve the cooking quality of dry noodles, but its mechanism remains unclear. In this experiment, wheat dry noodles and oat dry noodles were used as experimental materials to explore the influence mechanism of different cooking pressure on cooking quality. With the increase of cooking pressure (atmospheric pressure + 0 kPa - atmospheric pressure +60 kPa), the water absorption of dry noodles has increased 55.71%, absorbed water from outside in cooking process increased and it was mainly free water (T23). Pressure cooking improved the sensory and texture characteristics of wheat dry noodles by rapid water absorption. The junction density and the average length of protein were low, the end point rate, porosity and internal gelatinization degree were higher. With the increase of oat flour content (0-40%), the oat dry noodles produced are of poor palatability. The content of T23 in dry noodles under pressure conditions (atmospheric pressure+60 kPa) increased 11% than atmospheric cooking condition with the same amount of oat flour content. Gluten protein network junction density increased, porosity decreased, sensory scores and texture characteristics were better. However, the quality of noodles with oat flour content of 30% under pressure cooking conditions were similar to those with oat flour content of 10% under atmospheric pressure. In conclusion, pressure cooking can increase the water absorption of wheat dry noodles and oat dry noodles, improve the cooking efficiency the cooking quality of dry noodles.