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文章摘要
小麦面筋蛋白对冷冻莜面水分分布和食用品质的影响
Effect of Gluten on the Moisture Distribution and Eating Quality of Frozen Oat Noodles
投稿时间:2018-05-16  修订日期:2018-09-27
DOI:
中文关键词: 冷冻莜面  小麦面筋蛋白  品质  
英文关键词: frozen oat noodles  gluten  quality  
基金项目:国家重点基础研究发展计划(973计划)
作者单位E-mail
郝明 江南大学食品学院 1712758717@qq.com 
周惠明 江南大学食品学院
现代粮食流通与安全协同创新中心 
hmzhou@jiangnan.edu.cn 
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中文摘要:
      为了研究小麦面筋蛋白对冷冻莜面水分分布和食用品质的影响,将小麦面筋蛋白以不同比例添加到莜麦粉中制成冷冻莜面。研究小麦面筋蛋白对莜麦粉的糊化特性的影响,进而探究对冷冻莜面蒸煮品质、质构特性、水分状态与分布以及微观结构的影响。结果表明:添加10%小麦面筋蛋白能够显著(P<0.05)降低冷冻莜面的蒸煮损失和断条率,明显降低莜面粘连度,水分由内到外梯度分布,可冻结水含量下降,冷冻莜面的微观结构更加致密,感官品质变好。
英文摘要:
      In order to determine the effects of gluten on the eating quality and moisture distribution of frozen oat noodles, the different percentage of gluten was added into oat flour to produce frozen oat noodles. The effects of gluten on the pasting properties of oat flour, as well as cooking qualities, texture properties, water mobility and microstructure of frozen oat noodles were investigated. The results showed that the cooking loss and broken rate of frozen oat noodles with 10% gluten decreased significantly(P<0.05), and the adhesion decreased as well. Furthermore, frozen oat noodles with 10% gluten presented obvious crosswise gradient of water, which may lead to better eating quality. Meanwhile, gluten also decreased the amount of freezable water, and enhanced the density of frozen oat noodles microstructure, especially for gluten at the level of 10%. The sensory quality of frozen oat noodles also improved by gluten.
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