| 谷朊粉对蔬菜挂面粉质特性、质构特性及微观结构变化的影响 |
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| 引用本文： | 陈春旭,杜传来,郑海波,郭元新.谷朊粉对蔬菜挂面粉质特性、质构特性及微观结构变化的影响[J].安徽科技学院学报,2016,30(3):39-43. |
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| 作者姓名： | 陈春旭 杜传来 郑海波 郭元新 |
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| 作者单位： | 安徽科技学院食品药品学院,安徽凤阳,233100;安徽科技学院食品药品学院,安徽凤阳,233100;安徽科技学院食品药品学院,安徽凤阳,233100;安徽科技学院食品药品学院,安徽凤阳,233100 |
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| 基金项目： | 国家农业科技成果转化基金项目(2014GB2C300011)；安徽科技学院农产品加工及贮藏工程重点学科项目(AKZDXK2015B04)。 |
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| 摘 要： | 目的:研究添加谷朊粉对蔬菜粉挂面的影响;方法:以蔬菜挂面为主要研究对象,通过改变谷朊粉的添加量,分析谷朊粉对蔬菜挂面的粉质特性(吸水率、形成时间、稳定时间和弱化度)、质构特性(硬度、黏着性、胶着性、弹性及咀嚼性)的影响,并对挂面的显微变化进行分析;结果:随着谷朊粉添加量的增加,淀粉颗粒较多地掩埋于蛋白中,形成紧密连续的面筋网络,谷朊粉和面粉形成的分子内及分子间交联使面筋网络更稳定。结论:谷朊粉能够显著改善添加蔬菜粉面团的粉质特性和质构特性;提高了蔬菜挂面的品质。
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| 关 键 词： | 谷朊粉 蔬菜挂面 质构特性 粉质特性 微观结构 |
Effects of Wheat Gluten on the Farinograph,Rheological Properties and Microstructure of the Vegetable Noodles |
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| CHEN Chun-xu,DU Chuan-lai,ZHENG Hai-bo,GUO Yuan-xin.Effects of Wheat Gluten on the Farinograph,Rheological Properties and Microstructure of the Vegetable Noodles[J].Journal of Anhui Science and Technology University,2016,30(3):39-43. |
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| Authors: | CHEN Chun-xu DU Chuan-lai ZHENG Hai-bo GUO Yuan-xin |
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| Abstract: | Farinograph properties (water absorption,development time,stability time and weakening level)and rheological properties (hardness,adhesiveness,gumminess,springiness and chewiness)of the vegetable noodles were studied.Also the microstructural changes of vegetable noodles were analyzed.Test results showed that Glu-ten can significantly improve the farinograph,rheological properties of dough,with the increasing amount of glu-ten,more starch granules are buried in the protein to form a tight network of continuous gluten.Wheat gluten and flour make crosslinking gluten network more stable. |
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| Keywords: | Wheat gluten Vegetable noodles Farinograph properties Rheological properties Microstructure |
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