绿豆配粉对面团特性及面条品质的影响  

EFFECTS OF MUNG BEAN FLOUR ON THE DOUGH PROPERTIES AND THE QUALITY OF NOODLES

作　　者：张剑[1] 张杰[2] 李梦琴[1] 王妞妞[1] 刘燕琪 

机构地区：[1]郑州市小麦精深加工与安全控制重点实验室河南农业大学食品科学技术学院,河南郑州450002 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第6期10-15,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金："十二五"国家科技支撑计划项目(2012BAD37B04-03);郑州市金水区科技攻关项目(2015NY013)

摘　　要：将10%-40%的绿豆粉加入到小麦粉中,研究绿豆粉对面团特性及面条品质的影响.结果表明：绿豆粉对混合粉的性能指标及面条的质量指标产生很大的影响.绿豆粉的使用使面团的粉质拉伸性能明显下降,面团筋力变弱;面条的评分、蒸煮损失及质构指标明显变差,整体质量明显下降,使用一定量谷朊粉后会使绿豆面条的质量得到明显的改善.绿豆粉的使用使面条的亮度（L^＊值）下降,色泽变绿;使混合粉的起始糊化温度T0、峰值糊化温度TP升高,使焓变△H降低;扫描电镜发现,绿豆粉对面条中淀粉与面筋蛋白的结合产生一定的破坏,使用谷朊粉后会明显改善.综上所述,在谷朊粉的辅助作用下,在小麦粉中添加30%的绿豆粉可以生产出高质量的面条.The effect of mung bean flour on the theological properties of dough and the quality of fresh noodles was investigated in this study by blending 10% -40% mung bean flour into wheat flour. The results showed that the mung bean flour has significant effects on the performance parameters of mixed flour and the quality characteristics of noodles. The addition of mung bean flour decreased the farinograph and extensograph parameters of the dough and weakened the dough＇s strength. Noodles sensory scores,cooking loss,and texture significantly declined,thus reducing the overall quality of the noodles. The addition of wheat gluten powder evidently improved the quality of the mung bean noodles. The presence of mung bean flour decreased brightness（L^＊ value） and yellowness（b^＊ value）of noodles. The addition of mung bean flour could increase the onset temperature（T0） and the peak temperature（TP）,but decrease the enthalpy（△H）. SEM analysis revealed that the presence of mung bean flour slightly inhibited the interaction between starch granules and gluten protein and this interaction was improved by adding wheat gluten powder. It was concluded that the high quality noodles could be produced by blending 30% mung bean flour with wheat flour under the assist of wheat gluten powder.

关 键 词：绿豆粉 面团品质 面条品质 超微结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]