改良剂对燕麦面团流变特性及其挂面品质的影响  

Effects of amendment on rheological properties of oat-wheat dough and sensory quality of noodles

作　　者：崔明敏[1] 李芳[1] 刘英[1,2] 董颖颖[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]湖北省小麦加工工程技术研究中心,湖北武汉430023

出　　处：《粮食与饲料工业》2015年第6期28-32,共5页Cereal & Feed Industry

基　　金："十二五"国家科技支撑计划项目"粗粮及杂豆食用品质改良及深度加工关键技术研究与集成示范"(项目编号:2012BAD34B05)

摘　　要：使用混合试验仪研究了谷朊粉、海藻酸钠、谷氨酰胺转氨酶(TG酶)、硬脂酰乳酸钠(SSL)、对燕麦-小麦混合粉面团粉质特性、糊化特性,以及对燕麦挂面的蒸煮特性和感官评价的影响。研究结果表明:四种改良剂均使混合粉面团的稳定时间、形成时间延长,蛋白质弱化度下降,回生值降低;谷朊粉使面团的最低黏度值变大;SSL使面团的糊化峰值黏度值、最低黏度值均变大,使面团的黏度和糊化热稳定性增强;燕麦挂面中加入改良剂后,挂面的吸水率、蛋白质损失率均呈降低趋势,挂面的感官评分基本呈上升趋势,其中SSL和TG酶的改良效果较优,感官评价分值较高。The effects of vital gluten ,sodium alginate ,glutamine transaminase enzyme （TG） and fatty acyl sodium lactate （SSL） on farinograph properties and pasting properties of oat-wheat dough ,and cooking characteristics and sensory evaluation of noodles were studued with mixolab .The results showed that ：this four kinds of additives could all make the stability time and forming time of mixed flour dough lengthen ,protein weakening degree decline ,retrogradation value lower ;vital gluten could make the lowest viscosity of dough increase;SSL could make the pasting peak viscosity value and the minimum value of the dough viscosity larger ,the viscosity and gelatinization thermal stability of dough improved;adding amendment into oat noodles , the water absorption ,protein loss rate decreased ,the sensory score showed a rising trend ,the effect of SSL and TG enzyme were better ,the sensory evaluation score were higher .

关 键 词：燕麦 小麦粉 改良剂 粉质特性 糊化特性 挂面品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]