湿碱面加工过程中蛋白质和淀粉的特性变化及淋油静置工艺优化

林子璇; 董会龙; 牛猛; 张宾佳; 贾才华; 许燕; 赵思明

doi:10.12187/2023.01.005

February 2023

Article Contents

LIN Zixuan, DONG Huilong, NIU Meng, et al. Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle[J]. Journal of Light Industry, 2023, 38(1): 34-44. doi: 10.12187/2023.01.005

Citation: LIN Zixuan, DONG Huilong, NIU Meng, et al. Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle[J]. Journal of Light Industry, 2023, 38(1): 34-44. doi: 10.12187/2023.01.005 shu

Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle

LIN Zixuan ¹ ,
DONG Huilong ² ,
NIU Meng ^1,2 ,
ZHANG Binjia ¹ ,
JIA Caihua ¹ ,
XU Yan ¹ ,
ZHAO Siming ¹

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
2. Guang Xi Yang Xiang Co., Ltd., Guigang 537100, China

Received Date: 2022-04-06

Abstract

Wet alkaline noodles was set as the object, and the changes in the characteristics of the protein and starch characteristics of wet alkaline noodles during processing were investigated. The effects of standing time after oil sprinkle on the quality of wet alkaline noodles were studied. The results indicated that the contents of free sulfhydryl group and low molecular weight protein submit in gluten were decreased, and the content of glutenin macropolymer(GMP) was increased during noodle processing. Pasting properties showed that most viscosity parameters were reduced; relative crystallinity was first decreased and then increased. The lightness in noodle color and hardness in noodle texture were gradually reduced, but the content of less-strongly bound water in water distribution was increased. Moreover, as the standing time after oil sprinkle prolonged, the lightness of noodle was reduced, noodle hardness was first increased and then reduced, and the score of sensory evaluation was enhanced.
- wet alkaline noodles,
- protein,
- starch,
- quality characteristic,
- process technology
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Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle

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