超声辅助面团醒发对面条品质的影响

面团醒发对面条的品质具有重要影响，本实验将功率超声引入面团的醒发过程，以期提高面条品质。利用质构仪和综合加权评分法对所制备的面条品质进行分析，考察超声功率密度、超声作用时间、面胚厚度和醒发温度等因素的影响。结果发现：在超声功率密度为25.55 W/L时，相对空白组（常规醒发），面条的弹性显著增加15.9%，硬度则显著降低7.8%，面条的蒸煮特性也有一定程度的提高；当超声功率密度25.55 W/L、超声作用时间30 min、面胚厚度6 mm、醒发温度30 ℃时，面条的综合加权评分最高；扫描电子显微镜观察结果显示，当超声功率密度超过25.55 W/L时，小麦淀粉颗粒表面出现明显的孔洞和剥落现象。总体看来，超声辅助面团醒发工艺是可行的，超声能够提高面条的质构特性和蒸煮特性，改善面条的品质。

Effect of Ultrasonic-Assisted Dough Resting on the Quality of Noodles

Dough resting has an important effect on the quality of noodles. In this paper, power ultrasonic treatment was introduced to dough resting to improve the quality of noodles. The quality of noodles was analyzed using texture analyzer by comprehensive weighted score method with respect to four variables: ultrasonic power density, sonication time, dough thickness and resting temperature. The results showed that ultrasonic treatment at a power density of 25.55 W/L significantly increased the springiness by 15.9% and reduced the hardness by 7.8%, in addition to improving the cooking properties of noodles in comparison to the untreated control. The highest overall weighted score was obtained under the following conditions: ultrasonic power density 25.55 W/L, sonication time 30 min, dough thickness 6 mm and resting temperature 30 ℃. The surface of starch granules became more porous and apparent peeling was observed under scanning electron microscopy when ultrasonic power density was higher than 25.55 W/L. Overall, ultrasonic-assisted dough resting was a feasible approach to improve the textural properties and cooking characteristics of noodles