豆渣对面团质构及鲜湿面条品质的影响  

Effect of Soybean Dregs on Dough Texture and Fresh and Wet Noodle Quality

作　　者：蒋华彬 孔欣欣[1] 马荣琨[1] 程露露 张中义 JIANG Huabin;KONG Xinxin;MA Rongkun;CHENG Lulu;ZHANG Zhongyi(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000

出　　处：《食品科技》2024年第6期174-179,共6页Food Science and Technology

基　　金：河南省大学生创新创业训练计划项目(202212746022)。

摘　　要：豆渣是大豆加工的副产物,主要成分为膳食纤维,对预防肥胖、改善血糖等有一定的作用。文章以小麦粉为主要原料,研究豆渣添加量对面团质构特性及鲜湿面条蒸煮品质、质构特性、感官品质的影响,以及储藏时间对鲜湿面条蒸煮损失率、硬度的影响。结果表明:豆渣的添加使面团的硬度升高,弹性降低,拉伸阻力先升高后降低,当豆渣添加量为7.5%时,面团拉伸阻力最高;豆渣的添加使鲜湿面条的硬度、咀嚼度升高,延伸率、弹性、剪切力降低,感官评分先升高后降低,吸水率、蒸煮损失率先降低后升高,当豆渣添加量为7.5%时,鲜湿面条的感官评分最高,吸水率和蒸煮损失率最低。豆渣的添加可有效减少储藏过程中鲜湿面条蒸煮损失,有效保持鲜湿面条的硬度。Soybean dregs is a by-product of soybean processing,the main component is dietary fiber.And it has a certain preventive effect on preventing obesity and improving blood sugar.Taking wheat flour as the main raw material,the effect of soybean dregs on texture characteristics of dough,cooking quality,texture characteristics and sensory quality of fresh and wet noodles and the effect of storage time on cooking loss rate and hardness of fresh and wet noodles were studied in this paper.The results showed that the addition of soybean dregs increased the hardness,decreased the elasticity of the dough and the tensile resistance increased first and then decreased.When the addition of soybean dregs was 7.5%,the tensile resistance of the dough was the highest.The addition of soybean dregs increased the hardness and chewiness of fresh and wet noodles,decreased the elongation,elasticity and shear strength of fresh and wet noodles,and the sensory score increased first and then decreased,water absorption and cooking loss decreased first and then increased.When the addition of soybean dregs was 7.5%,the sensory score of fresh and wet noodles was the highest,water absorption and cooking loss rate were the lowest.The addition of soybean dregs could effectively reduce the loss of fresh and wet noodles during storage,and effectively maintain the hardness of fresh and wet noodles.

关 键 词：豆渣 面团质构 鲜湿面条 品质 储藏时间 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]