紫淮山全粉对面团流变特性及面条质构特性的影响

研究不同紫淮山全粉添加量对面粉粉质特性、糊化特性、面团拉伸特性和面条品质的影响。结果表明,随着紫淮山全粉添加量的增加,面粉的吸水率上升。面团的形成时间在添加量为15%时达到最大值,为5.3 min,增加了39.5%。面团稳定时间在添加量为10%时达到最小值,为3.5 min,减少了40.7%。紫淮山全粉的添加使拉伸能量、延伸度下降。面团在45、90、135 min醒发时间下的延伸度均在添加量为25%时达到最小值。添加紫淮山全粉能降低糊化温度、面粉黏度和回生值,且最终黏度和回生值均在添加量为25%时达到最小值,但崩解值在添加量为25%时达到最大值。面条的硬度、胶黏性、咀嚼性、回复性均在紫淮山全粉的添加量为15%时达到最大值,但紫淮山全粉的添加对面条的弹性无显著性(p>0.05)影响。面条的L*值随紫淮山全粉添加量的增加呈显著(p<0.05)下降趋势,添加量低于15%时,紫淮山面条的感官评分较高。紫淮山全粉对面粉粉质特性、糊化特性、面团拉伸特性和面条感官品质均有较大影响,紫淮山全粉的最高添加量以15%为宜。本研究结果可为紫淮山全粉的应用提供理论参考。

Effect of Purple Yam Flour on Rheological Properties of Dough and Texture Attributions of Noodles

Objective:Affections of purple yam flour addition on farinogram quality, pasting properties, tensile properties of dough, quality of noodles. The results showed that water absorption rate was increased with increasing content of purple yam flour. The formation time 5.3 min of the dough was maximum with the addition of 15%, which increased 39.5%. When the addation of purple yam flour was 10%, the dough stability time was 3.5 min, decreased by 40.7%. The addition of purple yam flour decreased dough stretching energy and extensibility. The extensibility of the dough with the addition of 25% reached the minimum when proofing time were at 45, 90 and 135 min. Adding purple yam flour could bring down the pasting temperature, viscosity and setback. The final viscosity and setback reached the minimum at the addition of 25%, while the breakdown was maximum. The hardness, gumminess, chewiness, resilience of the noodles reached the maximum at 15% of the addition of purple yam flour, but the addition of purple yam flour had no significant (p>0.05) effect on the springiness of the noodles. With the increase of the purple yam flour, L* value of the noodles was significantly (p<0.05) decreased. And the score of sensory evaluation was higher when addition of purple yam flour was 15%. The purple yam flour addition had significantly farinogram quality, pasting properties, tensile properties of dough, quality of noodles. The optimum addition of purple yam flour was 15%. This study could provide some theoretical basis for the processing of yam purple flours.