活性小麦面筋对燕麦全粉面条品质的影响  

Effects of Active Wheat Gluten on the Quality of Whole Grain Oat Noodle

作　　者：田志芳[1] 石磊[1] 孟婷婷[1] 梁霞[1] 周柏玲[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《核农学报》2014年第7期1214-1218,共5页Journal of Nuclear Agricultural Sciences

基　　金：国家科技支撑计划项目(2012BAD34B08);山西省科技攻关计划项目(20130311031)

摘　　要：本文研究了活性小麦面筋对燕麦全粉与小麦粉混合面粉胶的浆液性质和质构特性的影响,以及对面条烹煮性质和质构的影响。结果表明,添加活性小麦面筋使得混合面粉的热粘度和凝胶强度降低,热糊液趋于稳定,混合面粉胶的质构更为松散,硬度、紧实度和弹性有不同程度的降低;可以降低燕麦面条的烹煮产率、烹煮损失和断条率,增加面条的拉伸强度、硬度和紧实度,降低粘附性和表面脆性,烹煮后面条表面形成糊化层且存在束状结构,显著改善面条的感官品质。Effects of active wheat gluten on gelatinization and texture properties,and noodle cooking quality of the flour blends of oat and wheat was investigated in this study. The results indicated that both thermoviscosity and gel strength of the wheat-oat flour blends were reduced by adding the active wheat gluten. Moreover,the stability of the hot paste was increased. To some extent,supplement with active wheat gluten loosed the gel structure and decreased the hardness,compactness and elasticity of the gel when compared with the control. Meanwhile,the cooking yield and the percentage of cooking loss and broken noodle were reduced during cooking. Adding the active wheat gluten to the flour mixture of wheat and oat also decreased the tensile strength,hardness and firmness of the cooked noodle,and reduced its adhesiveness and surface brittleness making noodle surface pasting with fascile-like structure after cooking.

关 键 词：活性小麦面筋 燕麦全粉 面条 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]