| 小麦阿拉伯木聚糖对鲜湿面条品质的影响 |
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| 引用本文： | 张明皓,贾鑫,闫文佳,章萌,殷丽君. 小麦阿拉伯木聚糖对鲜湿面条品质的影响[J]. 中国食品学报, 2022, 22(2): 233-240 |
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| 作者姓名： | 张明皓 贾鑫 闫文佳 章萌 殷丽君 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院 植物源功能食品北京市重点实验室 北京 100083 |
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| 基金项目： | 国家自然科学基金面上项目(31771934) |
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| 摘 要： | 从小麦麸皮中提取阿拉伯木聚糖,将其添至鲜湿面条中,通过测定面筋蛋白的流变特性,淀粉的糊化特性,面条的蒸煮及质构特性等,分析添加不同质量分数的小麦阿拉伯木聚糖(WBAX)对鲜湿面条品质的影响.结果表明:添加WBAX对面筋蛋白形成有弱化作用,随着WBAX添加量的增加,面粉中淀粉糊化的峰值黏度和终值黏度增加,糊化过程的崩解值...
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| 关 键 词： | 小麦阿拉伯木聚糖 鲜湿面条 糊化特性 蒸煮特性 质构特性 |
| 收稿时间： | 2021-02-26 |
Effects of Wheat Bran ArabiNOxylan on the Properties of Fresh Wet Noodles |
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| Zhang Minghao,Jia Xin,Yan Wenji,Zhang Meng,Yin Lijun. Effects of Wheat Bran ArabiNOxylan on the Properties of Fresh Wet Noodles[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(2): 233-240 |
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| Authors: | Zhang Minghao Jia Xin Yan Wenji Zhang Meng Yin Lijun |
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| Affiliation: | (Beijing Key Laboratory of Functional Food from Plant Resources,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083) |
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| Abstract: | Arabinoxylan was extracted from wheat bran and added into fresh wet noodles.The rheological properties of gluten protein in flour,the gelatinization properties of starch as well as the cooking and textural properties of noodles were measured to analyze effects of different mass fractions of wheat bran arabinoxylan(WBAX)on the properties of fresh wet noodles.The results showed that the addition of WBAX has a weakening effect on the formation of gluten.However,as the addition of WBAX increased,the peak viscosity and final viscosity in starch grew up,the disintegration value of the gelatinization process reduced,the dry matter loss rate of the noodles decreased,and the water absorption,hardness and chewiness of the noodles increased.Higher addition of WBAX(3%and 4%)limited starch swelling and reduced its cracking,and 4%WBAX had the best effect on improving the properties of fresh wet noodles. |
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| Keywords: | wheat bran arabinoxylan fresh wet noodles gelatinization properties cooking properties textural properties |
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