添加辣木叶粉对小麦粉面团品质的影响
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摘要
考察不同粒径辣木叶粉对小麦面团品质的影响。采用普通粉碎、超微粉碎技术制备不同粒径的辣木叶粉,采用分光测色计、粉质仪、拉伸仪、黏度仪分析辣木叶粉对小麦面团品质的影响。结果显示添加5%辣木叶粉后,小麦粉的吸水率、糊化温度没有显著变化;形成时间、稳定时间均显著下降;45min醒发后的最大拉伸阻力由234.9 BU下降至130 BU左右,延伸度下降;峰值黏度由531 BU显著下降至303～355 BU,回生值亦下降,衰减值上升。结果表明添加辣木叶粉一定程度减弱了小麦面团的面筋强度和淀粉黏性,但减弱了小麦粉面团的回生,超微粉碎可以减弱辣木叶粉对小麦粉面团的负面影响,研究为辣木叶粉在面制品行业的应用提供了理论参考。
The aim of this study was to investigate the impact of Moringa oleifera leaf powder(MOLP) on the quality of wheat dough. MOLPs with different particle sizes were prepared by ordinary grinding and superfine grinding. The following parameters were measured: particle size and color of MOLP, color, dough rheological quality and gelatinization properties of wheat flour with added MOLPs. The results showed that the water absorption rate and gelatinization temperature of wheat flour did not change significantly after adding 5% MOLP. In contrast, addition of MOLP decreased significantly dough formation time and stability time, reduced maximum tensile resistance after 45 min of proofing from 234.9 BU to about 130 BU and decreased extensibility. Additionally, MOLP addition significantly decrease the peak viscosity from 531 BU to 303–355 BU, lowered the setback value, and increased the breakdown value of wheat starch. The results indicated that the gluten strength and starch viscosity of wheat dough could be weakened to a certain extent by adding MOLP, but the setback of wheat starch was weakened as well. Superfine MOLP had a weaker negative effect than the ordinary one. This study provides a theoretical rationale for the application of MOLP in the flour industry.
The aim of this study was to investigate the impact of Moringa oleifera leaf powder(MOLP) on the quality of wheat dough. MOLPs with different particle sizes were prepared by ordinary grinding and superfine grinding. The following parameters were measured: particle size and color of MOLP, color, dough rheological quality and gelatinization properties of wheat flour with added MOLPs. The results showed that the water absorption rate and gelatinization temperature of wheat flour did not change significantly after adding 5% MOLP. In contrast, addition of MOLP decreased significantly dough formation time and stability time, reduced maximum tensile resistance after 45 min of proofing from 234.9 BU to about 130 BU and decreased extensibility. Additionally, MOLP addition significantly decrease the peak viscosity from 531 BU to 303–355 BU, lowered the setback value, and increased the breakdown value of wheat starch. The results indicated that the gluten strength and starch viscosity of wheat dough could be weakened to a certain extent by adding MOLP, but the setback of wheat starch was weakened as well. Superfine MOLP had a weaker negative effect than the ordinary one. This study provides a theoretical rationale for the application of MOLP in the flour industry.
引文
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[29]方丝云.陕西关中小麦品质性状及蒸煮面食品加工适应性研究[D].杨凌:西北农林科技大学,2017:5.
[30]孔雁,张影全,邢亚楠,等.小麦粉淀粉特性对兰州拉面质量的影响研究[J].现代食品科技,2017,33(1):206-211.DOI:10.13982/j.mfst.1673-9078.2017.1.032.
[2]陈逸鹏,梁建芬.辣木叶功效及相关成分研究进展[J].食品研究与开发,2016,37(14):201-205.DOI:10.3969/j.issn.1005-6521.2016.14.049.
[3]任广旭,伊素芹,张鸿儒,等.辣木功效的研究现状[J].食品研究与开发,2016,37(16):219-222.DOI:10.3969/j.issn.1005-6521.2016.16.053.
[4]许敏,赵三军,宋晖,等.辣木的研究进展[J].食品科学,2016,37(23):291-301.DOI:10.7506/spkx1002-6630-201623048.
[5]OYEYINKA T,OYEYINKA T.Moringa oleifera as a food fortificant:recent trends and prospects[J].Journal of the Saudi Society of Agricultural Sciences,2016,17(2):127-136.DOI:10.1016/j.jssas.2016.02.002.
[6]陶华.面粉的营养强化工艺及应用研究[D].郑州:河南工业大学,2014:10-15.
[7]黄赟赟,王兴国,张士康,等.绿茶粉粒径对小麦粉面团流变学特性的影响[J].中国粮油学报,2013,28(3):1-4.DOI:10.3969/j.issn.1003-0174.2013.03.001.
[8]BORCZAK B,SIKORA E,SIKORA M,et al.Nutritional properties of wholemeal wheat-flour bread with an addition of selected wild grown fruits[J].Starch-St?rke,2016,68(7/8):675-682.DOI:10.1002/star.201500298.
[9]汤卫东,吴敬涛,赵丹.麦麸超微粉对面团特性及制品品质的影响[J].食品科学,2010,31(19):204-208.DOI:10.7506/spkx1002-6630-201019044.
[10]HU J,CHEN Y,NI D.Effect of superfine grinding on quality and antioxidant property of fine green tea powders[J].LWT-Food Science and Technology,2012,45(1):8-12.DOI:10.1016/j.lwt.2011.08.002.
[11]BARTH G.Modern methods of particle size analysis[M].Hoboken:Wiley&Sons,1984:35.
[12]ZHANG Z P,SONG H G,ZHEN P,et al.Characterization of stipe and cap powders of mushroom(Lentinus edodes)prepared by different grinding methods[J].Journal of Food Engineering,2012,109(3):406-413.DOI:10.1016/j.jfoodeng.2011.11.007.
[13]HUANG X,DOU J Y,LI D,et al.Effects of superfine grinding on properties of sugar beet pulp powders[J].LWT-Food Science and Technology,2017,87:203-209.DOI:10.1016/j.lwt.2017.08.067.
[14]周禹含,毕金峰,陈芹芹,等.超微粉碎对枣粉品质的影响[J].食品与发酵工业,2013,39(10):91-96.DOI:10.13995/j.cnki.11-1802/ts.2013.10.031.
[15]ZHAO X Y,AO Q,DU F L,et al.Surface characterization of ginger powder examined by X-ray photoelectron spectroscopy and scanning electron microscopy[J].Colloids&Surfaces B Biointerfaces,2010,79(2):494-500.DOI:10.1016/j.colsurfb.2010.05.019.
[16]ZHAO X Y,YANG Z B,GAI G S,et al.Effect of superfine grinding on properties of ginger powder[J].Journal of Food Engineering,2009,91(2):217-222.DOI:10.1016/j.jfoodeng.2008.08.024.
[17]宋欢.添加膳食纤维对面团特性及面包品质的影响[D].重庆:西南大学,2008:14-18.
[18]钟耕.谷物科学原理[M].郑州:郑州大学出版社,2012:259.
[19]汤晓智,扈战强,周剑敏,等.糙米粉对小麦面团流变学及饼干品质特性的影响[J].中国农业科学,2014,47(8):1567-1576.DOI:10.3864/j.issn.0578-1752.2014.08.013.
[20]周韵.魔芋面团形成及热加工过程中的成分相互作用解析与消化性评价[D].北京:中国农业大学,2017:17-18.
[21]ZHOU Y,ZHAO D,FOSTER T J,et al.Konjac glucomannaninduced changes in thiol/disulphide exchange and gluten conformation upon dough mixing[J].Food Chemistry,2014,143(2):163-169.DOI:10.1016/j.foodchem.2013.07.088.
[22]董竹平,李超,扶雄.不同品种辣木叶多糖的理化性质和抗氧化活性研究[J].现代食品科技,2018,34(1):38-44.DOI:10.13982/j.mfst.1673-9078.2018.1.007.
[23]邢亚楠,张影全,刘锐,等.无机盐对小麦粉面团流变学特性的影响[J].中国食品学报,2016,16(9):77-86.DOI:10.16429/j.1009-7848.2016.09.011.
[24]王璇,尹晓萌,梁建芬.亲水胶体对冷冻面团及其面包品质的影响[J].农业机械学报,2014(增刊1):230-235.DOI:10.6041/j.issn.1000-1298.2014.S0.037.
[25]陈建省,田纪春,谢全刚,等.麦麸添加量和粒度对小麦淀粉糊化特性的影响[J].中国粮油学报,2010,25(11):18-24.DOI:10.3969/j.issn.1003-0174.2015.05.001.
[26]FALOWO B,MUKUMBO E,IDAMOKORO M,et al.Multifunctional application of Moringa oleifera Lam.in nutrition and animal food products:a review[J].Food Research International,2018,106:317.DOI:10.1016/j.foodres.2017.12.079.
[27]张华文,田纪春,刘艳玲.小麦面团黏度与面粉主要品质指标相关性研究[J].中国农学通报,2005,21(2):77-79.DOI:10.3969/j.issn.1000-6850.2005.02.020.
[28]孙丽娟,董颖超,支国安,等.不同制粉工艺对面粉粉质特性和糊化特性的影响[J].食品研究与开发,2006,27(3):17-19.DOI:10.3969/j.issn.1005-6521.2006.03.005.
[29]方丝云.陕西关中小麦品质性状及蒸煮面食品加工适应性研究[D].杨凌:西北农林科技大学,2017:5.
[30]孔雁,张影全,邢亚楠,等.小麦粉淀粉特性对兰州拉面质量的影响研究[J].现代食品科技,2017,33(1):206-211.DOI:10.13982/j.mfst.1673-9078.2017.1.032.