微波改性豆渣对非发酵面团品质的影响研究  

Effects of modified soybean dregs by microwave on quality of non-fermented dough

作　　者：朱楠楠 曾静静 陈梦鸽 高海燕[1] ZHU Nannan;ZENG Jingjing;CHEN Mengge;GAO Haiyan(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2023年第3期29-34,共6页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：新乡市重大科技专项(ZD2020003)。

摘　　要：采用微波技术改性处理豆渣,分别将质量分数为0.5%、1.0%、1.5%、2.0%和2.5%的微波改性豆渣替代小麦粉,应用色差仪、质构仪、核磁共振成像分析仪及电子显微镜等对面团的色度、质构特性、水分分布、微观结构进行表征分析.结果表明:添加微波改性豆渣使面团的亮度降低、色调变深;面团的弹性呈现先增加后降低的趋势,添加量为1.0%时面团的弹性最好;面团中的结合水含量提高,自由水含量降低,有效延缓了面团中有害微生物的代谢活动;微观结构表明,添加豆渣使面筋的网络结构变得疏松,1.0%的改性豆渣可以很好地改善面团的微观结构.综合考虑,豆渣添加量为1.0%时面制品的综合品质最好.Soybean dregs were modified by microwave technology,and 0.5%,1.0%,1.5%,2.0%and 2.5%of modifiedsoybean dregs by microwave were used to replace wheat flour.The color,texture,moisture distribution and microstructure of the dough were characterized by colorimeter,texture analyzer,nuclear magnetic resonance imaging analyzer and electron microscope.The results showed that the addition of microwave modified soybean dregs reduced the brightness of the dough and deepened the hue;the elasticity of dough increased first and then decreased,and the elasticity of dough was the best when the addition amount was 1.0%.The bound water content increased and the free water content decreased,which effectively delayed the metabolic activities of harmful microorganisms in dough.The microstructure showed that the addition of soybean dregs made the network structure of gluten loose,and 1.0%modified soybean dregs could improve the microstructure of dough.Considering comprehensively,the comprehensive quality of flour products is the best when the addition amount of soybean dregs is 1.0%.

关 键 词：微波处理 改性豆渣 小麦面团 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]