| 黑小麦面片加工过程中色泽变化研究 |
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| 引用本文： | 党斌,张国权.黑小麦面片加工过程中色泽变化研究[J].粮食与油脂,2011(5). |
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| 作者姓名： | 党斌 张国权 |
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| 作者单位： | 1. 青海省农林科学院,青海西宁,810016
2. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 摘 要： | 研究不同品种黑小麦在加工和储藏过程中色泽变化及PPO活性,并对黑小麦面粉色泽及其面片色泽进行相关分析。结果表明,黑小麦面粉白度较低,色泽偏绿、偏黄,但达到原粮食部对小麦粉白度等级标准一级要求;黑小麦面粉加工成不同种类面片后,L*值明显降低,a*值、b*值均升高,符合中国黄碱面条要求,其中鲜面片色素含量和PPO活性最高,是影响鲜面片色泽关键。相关分析表明,黑小麦面粉L*值与鲜面片及蒸煮后冷冻面片和干面片L*值呈显著或极显著正相关关系;黑小麦面粉PPO活性与面粉、鲜面片、干面片、冷冻面片及其蒸煮后L*值均呈极显著负相关关系,且面片中PPO活性与其色素含量呈显著正相关;而黑小麦色素与面片色泽没表现出很强相关关系。
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| 关 键 词： | 黑小麦 面粉色泽 PPO活性 |
Research on color change of black kernel wheat dough sheet processing |
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| DANG Bin,ZHANG Guo-quan.Research on color change of black kernel wheat dough sheet processing[J].Cereals & Oils,2011(5). |
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| Authors: | DANG Bin ZHANG Guo-quan |
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| Affiliation: | DANG Bin,ZHANG Guo-quan(1.Qinghai Academy of Agriculture and Forestry,Qinghai Xining 810016,China,2.College of Food Science and Engineering,Northwest A&F University,Shaanxi Yangling 712100,China) |
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| Abstract: | Studied on color change and polyphenol oxidase(PPO)activity of different black kernel wheat varieties during the processing and storage,and relationship between black kernel wheat flour and their dough sheet.The results indicated that black kernel wheat flour whiteness is low,flour color is slightly green and yellow,but reached level 1 standard of ministry of food requirement.After processing running into different types of dough sheet,L* value reduced significantly,and a*,b* are rising,accord with Chinese ... |
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| Keywords: | black kernel wheat flour color polyphenol oxidase activity |
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