紫淮山全粉对面团流变特性及面条质构特性的影响
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摘要
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。
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.
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.
引文
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[22]王小媛,王文静,丁俊豪,等.红枣粉对小麦面团特性以及微观结构的影响[J].食品工业科技,2018,39(9):28-32.
[23]单珊.紫薯-小麦混合粉的性质及面条品质研究[D].无锡:江南大学,2012.
[24]姜小苓,李小军,冯素伟,等.蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响[J].食品科学,2014,35(1):44-49.
[25]吕振磊,李国强,陈海华.马铃薯淀粉糊化及凝胶特性研究[J].食品与机械,2010,26(3):22-27.
[26]陈书攀,何国庆,谢卫忠,等.菊粉对面团流变性及面条质构的影响[J].中国食品学报,2014,14(7):170-175.
[27]刘传富,郭玉秋,代养勇,等.木薯醋酸酯淀粉对面团及挂面力学特性的影响[J].现代食品科技,2016,32(6):233-238.
[28]杨文建,俞杰,孙勇,等.添加金针菇粉、茶树菇粉对面团流变学特性的影响[J].食品科学,2014,35(23):43-47.
[29]冯世德,孙太凡.玉米粉对小麦面团和馒头质构特性的影响[J].食品科学,2013,34(1):101-104.
[30]王乐.马铃薯面团特性及面条品质研究[D].西安:陕西科技大学,2017.
[31]仇干,胥心,邓云.紫马铃薯全粉-小麦粉混粉的理化特性研究[J].食品研究与开发,2017,38(3):15-19.
[2]王彦平,田春丽,孙瑞琳,等.紫山药的营养保健功能及开发利用研究进展[J].食品研究与开发,2017,38(1):200-203.
[3]倪伟超,徐兵兵,李彪,等.紫山药的营养保健价值及产品开发[J].中国野生植物资源,2016,35(4):67-71.
[4]倪勤学,高前欣,霍艳荣,等.紫山药色素的提取工艺及抗氧化性能研究[J].天然产物的开发与利用,2012,24:229-233.
[5]赵晋晋.怀山全粉理化特性及怀山-小麦复合粉面条配方优化研究[D].福州:福建农林大学,2014.
[6]谢荣辉.山药挂面的研制[J].现代食品科技,2008,24(6):561-562.
[7]张敏,童华荣,张丽平,等.鲜山药挂面配方及优化研究[J].中国粮油学报,2006,21(1):63-67.
[8]王丽霞,林光威,孙辰晨.山药营养面条的研制[J].农产品加工(学刊),2012(11):183-185.
[9]张贞贞.山药及主要组分对面粉特性及面条品质的影响[D].郑州:河南工业大学,2014.
[10]Li P H,Huang C C,Yang M Y,et al.Textural and sensory properties of salted noodles containing purple yam flour[J].Food Research International,2012,47(2):223-228.
[11]李冬梅.紫淮山紫薯营养面条的研制[J].食品研究与开发,2014,11(36):46-49.
[12]王晓曦,王忠诚,曹维让,等.小麦破损淀粉含量与面团流变学特性及降落数值的关系[J].郑州工程学院学报,2001,22(3):53-57.
[13]张娇娇.山药粘液质的性质及酶解制粉工艺的研究[D].无锡:江南大学,2014.
[14]张娟.山药营养保健挂面的研制[D].杨凌:西北农林科技大学,2008.
[15]孔晓雪,王爱,丁其娟,等.高膳食纤维面团粉质特性与面包烘焙特性的研究[J].食品科学,2013,34(17):111-115.
[16]Aleksandra T,Miroslav H,Tamara D.Rheological,textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour[J].Food Hydrocolloids,2010,24(6):626-632.
[17]陈芳芳,于文滔,刘少伟,等.紫薯粉对面团粉质特性和质构特性的影响[J].食品工业,2014,35(5):170-174.
[18]刘崇万,刘世娟,徐振秋,等.菊粉对面团流变学特性及无糖酥性饼干烘焙品质的影响[J].食品工业,2016,37(7):11-15.
[19]刘钟栋.面粉品质改良技术及应用[M].北京:中国轻工业出版社,2005:82-88.
[20]丁瑞琴.甘薯粉面团流变学性质及面条工艺的研究[D].福州:福建农林大学,2009.
[21]张园园,卢宇,阿荣,等.藜麦粉对小麦面团流变学特性的影响[J].食品科技,2016,41(6):159-163.
[22]王小媛,王文静,丁俊豪,等.红枣粉对小麦面团特性以及微观结构的影响[J].食品工业科技,2018,39(9):28-32.
[23]单珊.紫薯-小麦混合粉的性质及面条品质研究[D].无锡:江南大学,2012.
[24]姜小苓,李小军,冯素伟,等.蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响[J].食品科学,2014,35(1):44-49.
[25]吕振磊,李国强,陈海华.马铃薯淀粉糊化及凝胶特性研究[J].食品与机械,2010,26(3):22-27.
[26]陈书攀,何国庆,谢卫忠,等.菊粉对面团流变性及面条质构的影响[J].中国食品学报,2014,14(7):170-175.
[27]刘传富,郭玉秋,代养勇,等.木薯醋酸酯淀粉对面团及挂面力学特性的影响[J].现代食品科技,2016,32(6):233-238.
[28]杨文建,俞杰,孙勇,等.添加金针菇粉、茶树菇粉对面团流变学特性的影响[J].食品科学,2014,35(23):43-47.
[29]冯世德,孙太凡.玉米粉对小麦面团和馒头质构特性的影响[J].食品科学,2013,34(1):101-104.
[30]王乐.马铃薯面团特性及面条品质研究[D].西安:陕西科技大学,2017.
[31]仇干,胥心,邓云.紫马铃薯全粉-小麦粉混粉的理化特性研究[J].食品研究与开发,2017,38(3):15-19.