马铃薯全粉和小麦粉对莜面面团水分的影响  

Effects of Potato Flour and Wheat Flour on the Moisture of Oat Flour Dough

作　　者：闫泽华[1] 张乐道 王霞[1] YAN Zehua;ZHANG Ledao;WANG Xia(He'nan Quality Polytechnic,Pingdingshan,He'nan 467000,China;Inner Mongolia University of Science and Technology,Baotou,Inner Mongolia 014010,China)

机构地区：[1]河南质量工程职业学院,河南平顶山467000 [2]内蒙古科技大学,内蒙古包头014010

出　　处：《农产品加工》2024年第14期5-12,共8页Farm Products Processing

摘　　要：为了探索马铃薯全粉和小麦粉对莜面面团水分的影响,以马铃薯全粉和小麦粉及莜面为原料,运用低场核磁共振法(NMR)测试莜面面团中水分的分布及形态,通过改变马铃薯粉和小麦粉的添加比例探究马铃薯全粉和小麦粉对莜面面团中的紧密结合水、弱结合水和自由水的影响,以期为莜面面团在面制品中的深化研究和运用提供可靠数据。NMR对结果的解析表明,①随着马铃薯全粉添加量的增加,导致弱结合水向自由水转化。当莜面与马铃薯雪花粉的比例为6∶4时,自由水A22上升到最大值,为50.42%,弱结合水下降到最小值为42.02%。②随着小麦粉添加量的增加,致使弱结合水向紧密结合水转化,当莜面与中筋粉的比例6∶3时,紧密结合水所占比例最大,为14.25%;当莜面与高筋粉的比例6∶5时,紧密结合水所占比例最大,为20.38%。③随着小麦粉添加种类的变化,导致自由水向结合水转化。因此,马铃薯全粉、小麦粉、小麦不同种类的添加均能改变面团的水分状态与分布。In order to explore the effect of potato whole flour and wheat flour on the moisture of naked oat dough.In this paper,potato whole powder,wheat flour and naked oat flour were used as raw materials,and low field nuclear magnetic resonance(NMR)method was used to test the distribution and morphology of water in naked oat dough.By changing the ratio of potato flour and wheat flour added,the effect of potato flour and wheat flour on tightly bound water,weakly bound water,and free water in naked oat dough was explored.To provide reliable data for the in-depth research and application of naked oat dough in noodle products.The NMR analysis of the results showed that:①With the increase of potato flour addition,weakly bound water was transformed into free water.When the ratio of naked oat flour to potato snowflake flour was 6∶4,free water A22 increases to the maximum value of 50.42%,and weakly bound water decreases to the minimum value of 42.02%.②As the amount of wheat flour added increases,weak bound water was transformed into tightly bound water.When the ratio of naked oat flour to medium gluten flour was 6∶3,the proportion of tightly bound water was the highest,reaching 14.25%.When the ratio of naked oat flour to high gluten flour was 6∶5,the proportion of tightly bound water was the highest,reaching 20.38%.③With the different types of wheat flour added,it led to the conversion of free water to bound water.Therefore,the addition of different types of potato flour,wheat flour,and wheat could all change the moisture state and distribution of the dough.

关 键 词：马铃薯全粉 小麦粉 莜面 水分分布 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]