天然菊粉对面团流变学及面条品质的影响  

Effect of natural inulin on dough rheological properties and noodles quality

作　　者：张令文[1,2] 娄世垚 计红芳 孙科祥[1] 王方[1] 马汉军[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南大学化学博士后流动站,河南开封475001

出　　处：《食品工业科技》2018年第4期28-32,共5页Science and Technology of Food Industry

基　　金：中国博士后科学基金项目(2016M592287);河南省博士后基金项目(2015096);河南科技学院高层次人才科研启动项目(2014014);河南科技学院青年骨干教师项目(2016);河南科技学院科技创新项目(2016011)

摘　　要：为了获得膳食纤维含量高的面条,探讨了天然菊粉对面粉糊化、面团流变学和面条品质的影响。结果表明,天然菊粉能够显著(p<0.05)降低面粉糊化过程中的峰值黏度、峰谷黏度、最终黏度和破损值,显著提高糊化温度(p<0.05)。天然菊粉能够改善面条面粉的粉质和拉伸特性。添加天然菊粉能使面团吸水率和弱化度降低,而使面团的形成时间、稳定时间和粉质质量指数增加。随天然菊粉添加量的增加,面团的拉伸阻力和拉伸比例逐渐增大,而拉伸曲线面积和延伸度呈先增大后减小的趋势。当天然菊粉添加量为7.5%时,面条的干物质吸水率高达180.66%。在天然菊粉1.25%~15%添加量实验范围内,天然菊粉的添加对面条的弹性和咀嚼性没有显著影响(p>0.05)。综合考虑,天然菊粉的最适添加量为7.5%。In order to obtain the noodles with higher edible fiber,the effects of natural inulin on pasting properties of flour,the rheological properties of dough and quality characteristics of noodles were explored. The results showed that,the addition of inulin could significantly reduce the peak viscosity,trough viscosity,breakdown viscosity and final viscosity（p 〈0.05）.While,the pasting temperature increased significantly（p 〈0.05）. The farinograph and extensograph properties of noodle flour were improved by adding inulin. Both water absorption and weakening degree of noodle dough dropped,but the time of dough developing and stability were extended,and the farinograph quality number increased with the increment of inulin. With the increasing of inulin,the maximum resistance and viscoelastic ratio of dough increased,while extensibility and viscoelastic area increased initially and then decreased.The water absorption rate of noodles increased to 180.66% when the addition of inulin was 7.5%.In the experiment range of 1.25% ~15% of natural inulin addition,there were no significant changes in springiness and chewiness of noodles at up to 7.5% inulin addition（p 〉0.05）. Comprehensively consideration,the optimum addition of natural inulin was 7.5%.

关 键 词：菊粉 面团 流变学 面条品质 

分 类 号：TS202.1[轻工技术与工程—食品科学]