从水分迁移角度阐释压延间距对小麦鲜面品质的影响  

Influence of Sheeting Gap on the Quality of Fresh Wheat Noodles from the Perspective of Water Migration

作　　者：刘玲[1] 马鑫鑫 史赵建 胡新中[1] LIU Ling;MA Xinxin;SHI Zhaojian;HU Xinzhong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;School of Public Health,Xi’an Jiaotong University Health Science Center,Xi’an 710048,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]西安交通大学医学部公共卫生学院,陕西西安710048

出　　处：《食品科学》2023年第4期152-161,共10页Food Science

基　　金：陕西省国际合作基地项目(2019GHJD-15);陕西省重点研发计划项目(2019ZDLNY-04);陕西省谷物食品科学与营养创新团队项目(2020TD-049)。

摘　　要：以0.9、1.5、2.2 mm三种压延间距下的小麦生鲜面条为研究对象,分析面条的水分特征、微观结构及宏观品质。结果表明,水分主要通过两种方式影响生鲜面条的品质:1)直接途径:随着压延间距从2.2 mm减小到0.9 mm,面条内部的水分子活度、可冻结性、自由度均降低,限制了微生物对营养物质的利用,抑制了微生物的生长;2)间接途径:随着压延间距的降低,水分子与面粉组分之间的结合强度升高,当压延间距为1.5 mm时,处于较强结合状态的水分子通过氢键作用促使面条体系形成了更多稳定有序的β-折叠和α-螺旋结构,稳固了蛋白质的二级结构和二硫键,进而形成了均匀连贯的面筋蛋白网络,表现为较高的分支率与较低的末端点率,最终获得了较低的蒸煮损失率。This study was conducted to analyze the moisture characteristics, microstructure and macroscopic quality of fresh wheat noodles processed at three sheeting gaps: 0.9, 1.5 and 2.2 mm. The results showed that water affected the macroscopic quality of fresh noodles mainly through two ways: directly and indirectly. In the direct way, as the sheeting gap decreased from 2.2 to 0.9 mm, the activity, freezability and freedom of water molecules within noodles reduced, limiting microbial utilization of nutrients and inhibiting microbial growth. In the indirect way, as the sheeting gap decreased, the binding strength between water molecules and flour components was enhanced. When the sheeting gap was 1.5 mm, the water molecules in a stronger bonding state prompted the formation of more stable and orderly β-sheets and α-helices in noodles through hydrogen bonding, solidifying the secondary structure and disulfide bonds of gluten and consequently resulting in the formation of a uniform and coherent gluten network manifested by a higher branching rate and a lower end-point rate,ultimately leading to a lower cooking loss rate.

关 键 词：水氢质子 生鲜面 压延间距 微观结构 面条品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]