麸皮粒径对全麦面片水分分布及挂面品质的影响

研究麸皮粒径(40、60、80、100及120目)对全麦面片水分分布、挂面品质及面条微观结构的影响。低场核磁共振(LF-NMR)的结果表明,全麦面片中存在强结合水、弱结合水和自由水 3 种状态,随着麸皮粒径的下降,强结合水的含量降低,弱结合水的含量增加,自由水的含量呈现先下降后增加的趋势。麸皮粒径的下降可以降低全麦挂面的蒸煮损失率,提高硬度、弹性、咀嚼性及拉伸性能,改善全麦挂面的感官品质。扫描电镜(SEM)的结果显示,麸皮粒径的下降可以使全麦挂面的微观结构更加完整,淀粉被更好地包裹在蛋白面筋网络中。激光共聚焦显微镜(CLSM)的结果显示,全麦熟面的蛋白质网络结构随着麸皮粒径的下降而变得更加连续致密。

Effects of bran particle size on the water distribution of whole wheat dough sheets and qualities of noodles

The effects of different particle size bran on the water distribution of whole-wheat dough sheets, qualities and microstructure of whole-wheat noodles were studied. The Low field nuclear magnetic resonance (LF-NMR) results showed that there were strongly bound water, weakly bound water and free water in the whole wheat dough sheets. As the bran particle size decreased, the content of strongly bound water decreased, the content of weakly bound water increased, and the content of free water decreased first and then increased. Moreover, the reduction of bran particle sizes could decrease the cooking loss of the noodles, increase the hardness, springiness, chewiness and tensile properties, and improve the sensory quality.Scanning electron microscopy (SEM) results show that the decrease in bran particle size could make the microstructure of whole wheat noodles more complete, and the starch was better encapsulated in the protein gluten network. The results of laser confocal microscopy (CLSM) showed that the protein network structure of whole wheat cooked noodles became more continuous and dense as the bran size decreased.