香菇粉的添加量对面条物理性质的影响
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摘要
为了研究香菇粉的添加量对面条物理性质的影响,以小麦粉为原料,加入不同比例的香菇粉(5%、10%和15%),对面条的颜色、质构特性、水分分布状态和热力学性质进行了分析。结果表明,香菇粉的加入导致面条颜色变深,弹性、黏聚性和回复性减小,同时改变了水分分布状态,水分子发生了迁移,与面条中其他大分子物质的结合更紧密,但香菇粉的添加量对面条的糊化温度没有显著的影响。
To study the effect of shiitake powder addition on the physical properties of the noodles, this paper uses wheat flour as raw material, adding different proportions of shiitake powder(5%, 10% and15%), the color, texture and water status distribution and thermodynamic properties of the noodles were investigated. The results showed that the addition of shiitake powder caused the noodles color to become darker, and the hardness, cohesiveness and recovery were reduced. At the same time, the water status distribution was changed, the water molecules migrated, and the combination with other macromolecules in the noodles was closer. However, the amount of shiitake powder addtiton had no significant influence on the gelatinization temperature of the noodles.
To study the effect of shiitake powder addition on the physical properties of the noodles, this paper uses wheat flour as raw material, adding different proportions of shiitake powder(5%, 10% and15%), the color, texture and water status distribution and thermodynamic properties of the noodles were investigated. The results showed that the addition of shiitake powder caused the noodles color to become darker, and the hardness, cohesiveness and recovery were reduced. At the same time, the water status distribution was changed, the water molecules migrated, and the combination with other macromolecules in the noodles was closer. However, the amount of shiitake powder addtiton had no significant influence on the gelatinization temperature of the noodles.
引文
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[2]MA G,YANG W,ZHAO L,et al.A critical review on the health promoting effects of mushrooms nutraceuticals[J].Food Science and Human Wellness,2018,7(2):125﹣133.
[3]DU B,ZHU F M,XU B J.An insight into the anti﹣inflammatory properties of edible and medicinal mushrooms[J].J Funct Foods,2018,47:334﹣342.
[4]KOTHARI D,PATEL S,KIM S K.Anticancer and other therapeutic relevance of mushroom polysaccharides:A holistic appraisal[J].Biomed Pharmacother,2018,105:377﹣394.
[5]CHOI Y,GIOVANNUCCI E,LEE J E.Glycaemic index and glycaemic load in relation to risk of diabetes﹣related cancers:a meta﹣analysis[J].Brit J Nutr,2012,108(11):1934﹣1947.
[6]SCHWINGSHACKL L,HOFFMANN G.Long﹣term effects of low glycemic index/load vs.high glycemic index/load diets on parameters of obesity and obesity﹣associated risks:a systematic review and meta﹣analysis[J].Nutr Metab Cardiovasc Dis,2013,23(8):699﹣706.
[7]ROUPAS P,KEOGH J,NOAKES M,et al.The role of edible mushrooms in health:Evaluation of the evidence[J].J Funct Foods,2012,4(4):687﹣709.
[8]YE X T,SUI Z Q.Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time[J].Int J Biol Macromol,2016,84:428﹣433.
[9]LI M,MA M,ZHU K X,et al.Delineating the physico﹣chemical,structural,and water characteristic changes during the deterioration of fresh noodles Understanding the deterioration mechanisms of fresh noodles[J].Food Chem,2017,216:374﹣381.
[10]ARAVIND N,SISSONS M,EGAN N,et al.Effect of insoluble dietary fibre addition on technological,sensory,and structural properties of durum wheat spaghetti[J].Food Chem,2012,130(2):299﹣309.
[11]LU X K,BRENNAN M A,SERVENTI L,et al.How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta[J].Int J Food Sci Tech,2016,51(11):2433﹣2439.
[12]崔明敏.燕麦-小麦挂面预混合粉及其加工品质研究[D].武汉:武汉轻工大学,2015.
[13]杨城.基于低场核磁共振技术的注水(胶)猪肉检测研究[D].上海:上海理工大学,2015.
[14]YU X L,WANG Z H,ZHANG Y Q,et al.Study on the water state and distribution of Chinese dried noodles during the drying process[J].J Food Eng,2018,233:81﹣87.
[15]石媛媛,刘燕琪,李梦琴,等.冷冻保护剂对冷冻面团馒头品质及水分状态的影响[J].河南农业大学学报,2017,51(06):871﹣877,883.
[16]魏益民,王振华,于晓磊,等.挂面干燥过程水分迁移规律研究[J].中国食品学报,2017,17(12):1﹣12.
[17]李超然.小麦麸不溶性膳食纤维对面条品质的影响[D].郑州:河南农业大学,2014.
[18]邵泽东.淀粉的糊化与老化及其在烹调中的应用[J].食品界,2017,(4):82.
[19]LU X,BRENNAN M A,SERVENTI L,et al.Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta[J].Food Chem,2018,264:199﹣209.
[20]王崇崇.粒度对小麦粉及面条品质特性的影响机制研究[D].郑州:河南工业大学,2018.