自然发酵对荞麦挤压面条拉伸性能的影响效应研究  

Effects and Mechanism of Natural Fermentation on the Tensile Properties of Buckwheat Noodle

作　　者：韩立宏[1,2] 郝学良[2] 程永强[2] 李里特[2] 

机构地区：[1]宁夏师范学院化学与化学工程学院,宁夏756000 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2012年第4期28-31,共4页Journal of the Chinese Cereals and Oils Association

基　　金：宁夏高等学校科研项目重点项目([2010]297);宁夏回族自治区自然科学基金(NZ10224)

摘　　要：面筋蛋白缺乏,淀粉糊稳定性差,纤维含量高等因素,导致荞麦粉凝胶质地差是当前面条等荞麦面制品开发的瓶颈问题。拉伸测试及RVA快速黏度分析法研究了自然发酵对荞麦挤压面条质地的改善效应。结果表明,自然发酵96 h可使面条的最大破断应变从24.7%增加到29.4%,破断功增加了0.25kg.mm;自然发酵加速了糊化过程中淀粉颗粒的膨胀及崩解,降低了淀粉糊化的峰值黏度、谷值黏度及终黏度,使得发酵荞麦粉面条制品的凝胶结构更加致密,凝胶强度增强。因此,自然发酵作为一种绿色加工技术用于改善荞麦面条的质地特性是切实可行的。How to improve the poor textural properties caused by problems such as lack of mucedin,high fiber content was the bottleneck problem in buckwheat noodles manufacturing.The effect of natural fermentation on the tensile properties of buckwheat noodles was studied by tensile measurement and rapid viscosity analysis（RVA）.The results showed that maximum break strain increased from 24.7% to 29.4% and work-to-break increased by 0.24 kg×mm of buckwheat noodles made of buckwheat fermented for 96 h compared with control.Swelling and breakdown of buckwheat starch was accelerated,and peak viscosity,trough viscosity and final viscosity was decreased by 96h of natural fermentation.The tensile properties of buckwheat noodle were strengthened by natural fermentation,so it is a viable option for texture improvement of buckwheat noodles.

关 键 词：荞麦挤压面条 自然发酵 淀粉 RVA 拉伸测试 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]