微波处理面粉对面带色泽及面条品质的影响
|
摘要
研究微波处理面粉对面制品色泽及品质的影响。利用微波处理面粉,测定面粉多酚氧化酶(PPO)活性、面片色泽,并对面粉蛋白质结构、面条质构特性(TPA)以及感官指标进行分析评价。结果表明:增加微波时间或功率,面粉中PPO活性呈现降低的趋势,24 h内面带色泽变化趋势减缓。在不同微波时间下,面条的拉伸强度与硬度表现出先增大后缓慢降低的趋势,拉伸距离初期迅速减小,增加微波处理时间后则缓慢降低,咀嚼性持续降低,弹性随时间变化程度不大;不同微波功率下,面条的拉伸强度、硬度先增大后降低,拉伸距离、咀嚼性不断降低。微波处理面粉中蛋白质二级结构向无序状态转变,α-螺旋和β-折叠降低,而β-转角和无规则卷曲增加。感官评价发现,面粉在微波功率420 W下处理60 s后制得的面条品质较好。
The effect of microwave treatment on the color and quality of flour products was investigated in the present study. The polyphenol oxidase(PPO)activity and secondary structure of flour protein,the color of dough sheet,the texture profile characteristics and sensory properties of noodle were analyzed. The results showed that the activity of PPO in flour decreased and the color change of dough sheet slowed down with the increase of microwave time and power in 24 hours. Under different microwave time,the tensile strength and hardness of the noodle showed a tendency that increased firstly and then decreased slowly;the tensile distance decreased rapidly at the initial and then decreased slowly after microwave treatment;the chewiness of the flour decreased continually while the springiness was changed not obviously. Under different microwave power,the tensile strength and hardness of noodle increased firstly and then decreased,while the stretching distance and chewiness decreased continuously. Furthermore,the secondary structure of flour protein showed a trend of disordered state,α-helix and β-sheet decreased,while the β-turn and irregular curl increased after microwave treatment. The results of sensory evaluation showed that the quality of fresh wet noodle was the best under the conditions of 420 W for 60 s. It was concluded that the color of flour could be kept well after microwave treatment,but a long time and high-power microwave processing would make the texture profile and sensory quality of noodle decline.
The effect of microwave treatment on the color and quality of flour products was investigated in the present study. The polyphenol oxidase(PPO)activity and secondary structure of flour protein,the color of dough sheet,the texture profile characteristics and sensory properties of noodle were analyzed. The results showed that the activity of PPO in flour decreased and the color change of dough sheet slowed down with the increase of microwave time and power in 24 hours. Under different microwave time,the tensile strength and hardness of the noodle showed a tendency that increased firstly and then decreased slowly;the tensile distance decreased rapidly at the initial and then decreased slowly after microwave treatment;the chewiness of the flour decreased continually while the springiness was changed not obviously. Under different microwave power,the tensile strength and hardness of noodle increased firstly and then decreased,while the stretching distance and chewiness decreased continuously. Furthermore,the secondary structure of flour protein showed a trend of disordered state,α-helix and β-sheet decreased,while the β-turn and irregular curl increased after microwave treatment. The results of sensory evaluation showed that the quality of fresh wet noodle was the best under the conditions of 420 W for 60 s. It was concluded that the color of flour could be kept well after microwave treatment,but a long time and high-power microwave processing would make the texture profile and sensory quality of noodle decline.
引文
[1]樊红,王慧,汪帆,等.10种小麦品种面粉品质对其面条品质影响的研究[J].安徽农业科学,2011,39(15):9121-9126.
[2]刘兴信,于衍霞.中国的小麦生产与面粉及面制品工业[J].粮油食品科技,2004,12(1):1-3.
[3]王培慧.面粉、面片色泽影响因素的研究[D].郑州:河南工业大学,2012.
[4]PARAS S,HAEDEEP S G.Effect of sand roasting and mircowave cooking on antioxidant activity of barley[J].Food Research International,2011,44:235-240.
[5]孙彩玲,田纪春,张勇祥.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40-41.
[6]赵梅,熊柳,孙庆杰.微波处理对小麦粉品质的影响[J].中国粮油学报,2013,28(6):20-24.
[7]陆启玉.小麦面粉中主要组分对面条特性影响的研究[D].广州:华南理工大学,2010.
[8]张晓.小麦面粉和制品色泽影响因素及多酚氧化酶活性研究[D].泰安:山东农业大学,2007.
[9]汪帆.小麦品种籽粒LOX活性和类胡萝卜素含量及若干品质性状的研究[D].合肥:安徽农业大学,2012.
[10]司红起,马传喜,王伟.小麦多酚氧化酶酶学特性的研究[J].粮食与饲料工业,2008(5):5-6.
[11]刘晓燕.小麦多酚氧化酶分离纯化、酶学性质及抑制研究[D].无锡:江南大学,2013.
[12]陈洁,王培慧,李雪琴,等.反应条件对面粉中多酚氧化酶活性测定的影响[J].粮食科技与经济,2012,37(3):25-26.
[13]何建川,邵阳,张波.蛋白质和变性蛋白质二级结构的FTIR分析进展[J].化学研究与应用,2012,24(8):1176-1180.
[2]刘兴信,于衍霞.中国的小麦生产与面粉及面制品工业[J].粮油食品科技,2004,12(1):1-3.
[3]王培慧.面粉、面片色泽影响因素的研究[D].郑州:河南工业大学,2012.
[4]PARAS S,HAEDEEP S G.Effect of sand roasting and mircowave cooking on antioxidant activity of barley[J].Food Research International,2011,44:235-240.
[5]孙彩玲,田纪春,张勇祥.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40-41.
[6]赵梅,熊柳,孙庆杰.微波处理对小麦粉品质的影响[J].中国粮油学报,2013,28(6):20-24.
[7]陆启玉.小麦面粉中主要组分对面条特性影响的研究[D].广州:华南理工大学,2010.
[8]张晓.小麦面粉和制品色泽影响因素及多酚氧化酶活性研究[D].泰安:山东农业大学,2007.
[9]汪帆.小麦品种籽粒LOX活性和类胡萝卜素含量及若干品质性状的研究[D].合肥:安徽农业大学,2012.
[10]司红起,马传喜,王伟.小麦多酚氧化酶酶学特性的研究[J].粮食与饲料工业,2008(5):5-6.
[11]刘晓燕.小麦多酚氧化酶分离纯化、酶学性质及抑制研究[D].无锡:江南大学,2013.
[12]陈洁,王培慧,李雪琴,等.反应条件对面粉中多酚氧化酶活性测定的影响[J].粮食科技与经济,2012,37(3):25-26.
[13]何建川,邵阳,张波.蛋白质和变性蛋白质二级结构的FTIR分析进展[J].化学研究与应用,2012,24(8):1176-1180.