酵母抽提物对面团、面片和减盐挂面品质的影响  

Effects of yeast extracts on the quality of dough,dough sheets,and salt-reduced dried noodles

作　　者：王琦 娄海伟 赵仁勇[1,2] 李库 郭辉 WANG Qi;LOU Haiwei;ZHAO Renyong;LI Ku;GUO Hui(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;National Engineering Research Center for Wheat&Corn Further Processing,Zhengzhou 450001,China;The Hubei Provincial Key Laboratory of Yeast Function,Yichang 443003,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]小麦和玉米深加工国家工程研究中心,河南郑州450001 [3]酵母功能湖北省重点实验室,湖北宜昌443003

出　　处：《河南工业大学学报（自然科学版）》2023年第6期9-17,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省重大科技专项(221100110700);湖北省中央引导地方科技发展专项基金项目(2020ZYYD028)。

摘　　要：为探究应用酵母抽提物降低挂面中食盐含量的可行性,将不同类型酵母抽提物(YE1—YE7)以相同比例添加至小麦粉中,测定了它们对面团流变学特性,面片中游离巯基、二硫键含量的影响,通过对减盐挂面烹煮特性和质构特性的分析,并结合感官评价,探究了酵母抽提物对挂面品质的影响。结果表明:YE4和YE7显著提升了减盐挂面的咸度和香气,其综合感官评分高于减盐但未添加酵母抽提物的对照组挂面;7种酵母抽提物对面筋网络具有弱化效果,破坏了面筋蛋白分子间二硫键,削弱了其交联程度,面团吸水率增大、弱化度增加、稳定时间下降,面团的抗延展能力降低,小麦粉糊化的峰值黏度降低、崩解值增大;添加酵母抽提物使干挂面的色泽加深,煮后挂面的硬度、弹性、咀嚼性等均有一定程度的下降,不同类型酵母抽提物对挂面烹煮特性的影响差异显著。酵母抽提物可改善减盐挂面的风味,但对挂面的品质造成了一定的负面影响,本研究可为酵母抽提物在面条制品减盐中的应用提供参考。This study was aimed to explore the feasibility of using yeast extracts(YEs)to reduce salt content in dried noodles and the effects of YEs on the rheological properties of dough,the structure of dough sheets,and the edible quality of salt-reduced dried noodles.Different types of YEs(YE1—YE7)were added to wheat flour in the same proportion and two control groups with normal salt addition and 25%salt reduction were set.The effects of the YEs on the gelatinization and viscosity properties of wheat flour,the farinograph and extenograph properties of dough,and the content of free sulfhydryl and disulfide bonds in dough sheets was measured.Furthermore,the effects of YEs on the cooking properties,texture,and sensory quality of salt-reduced dried noodles were evaluated.The results showed that YE4 and YE7 significantly increased the saltiness and aroma of salt-reduced dried noodles.Their comprehensive sensory scores were higher than those of the control group without adding YEs.The seven types of YEs determined in this study were found to weaken the gluten network,increase the water absorption rate and the degree of softening and extension length of the dough,and reduce the stability time,farinograph quality number index,and resistance to extension and extension scale of the dough.In addition,the YEs enhanced the extensibility of the dough and disrupted disulfide bonds between gluten protein molecules,weakening the degree of cross-linking between gluten protein molecules.Meanwhile,it was found that YEs inhibited starch gelatinization,increased the breakdown and deepened the color of the dried noodles.Consequently,the cooked noodles exhibited a decreased degree of hardness,elasticity,chewiness,and other texture properties to some extent,with significant differences in the effects of different types of YEs on the cooking properties of the dried noodles.YEs can improve the flavor of the salt-reduced dried noodles,but they can also negatively affect their quality.This study provides a valuable reference for the potential us

关 键 词：酵母抽提物 流变学特性 面片 挂面 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]