高糊化度苦荞全粉对鲜湿面条品质的影响
Effect of high-gelatinized Tartary buckwheat flour on the quality of fresh wet noodles
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摘要: 以苦荞全粉和高糊化度苦荞全粉为原料,制备对应面团,并以这两种全粉和高筋小麦粉为原料制备混合粉和鲜湿面条,研究两种全粉的粉质特性和对应面团的质构特性,以及高糊化度苦荞全粉添加量对混合粉糊化特性、鲜湿面条蒸煮特性等品质特性的影响。结果表明:高糊化度苦荞全粉的吸水率、形成时间和粉质指数分别为(110.54±0.24)%、(11.48±0.14) min和109.00±2.15,与苦荞全粉相比,吸水率增加,形成时间和稳定时间均延长,弱化度降低,粉质指数升高;随着水添加量的增加,两种全粉所制备面团的硬度和黏聚性整体均降低,当苦荞全粉水添加量为55%、高糊化度苦荞全粉水添加量为65%时,二者所制备面团具有较好的质构特性;随着高糊化度苦荞全粉添加量的增加,混合粉的峰值黏度、谷值黏度、衰减值、最终黏度和回生值均显著降低,峰值时间逐渐缩短,当高糊化度苦荞全粉添加量为15%时,苦荞淀粉与小麦淀粉发生交联形成的网状结构连续且致密,鲜湿面条的断条率为(10.11±0.15)%,蒸煮损失率为(9.27±0.35)%,硬度、弹性和咀嚼性适中,水分分布均匀,感官综合评分较高。Abstract: Using Tartary buckwheat flour and high-gelatinized Tartary buckwheat flour as raw materials, the corresponding dough were prepared, and with the two kinds of buckwheat flour and high-gluten wheat flour as raw materials, the mixed flour and fresh wet noodles were made. The farinograph properties of the two kinds of whole flour, the texture properties of the two kinds of dough, and the effect of addition amount of high-gelatinized Tartary buckwheat flour on pasting properties of mixed flour, cooking properties of fresh wet noodles and other quality properties were studied. The results showed that the water absorption, formation time and powder quality index of high-gelatinized Tartary buckwheat flou were (110.54±0.24)%, (11.48±0.14) min and 109.00±2.15. Compared with Tartary buckwheat flour, the water absorption increased, the formation time and development time prolonged, the softening degree decreased, the powder quality index increased. With the increase of water addition amount, the hardness and cohesion of the two dough were reduced overall. When the water addition amount of Tartary buckwheat flour was 55%, the water addition amount of high-gelatinized Tartary buckwheat flour was 65%, the two dough had a better texture properties. With the increase of high-gelatinized Tartary buckwheat flour addition amount, the peak viscosity, valley viscosity, attenuation value, final viscosity and rebound value of the mixed flour were significantly lowered, the peak time was gradually shortened. When high-gelatinized Tartary buckwheat flour addition amount was 15%, the network structure which formed by Tartary buckwheat starch crosslinked with wheat starch was continuous and dense, the breakage rate of fresh wet noodles was (10.11±0.15)%, cooking loss rate was (9.27±0.35)%, hardness, elasticity and chewiness moderated, moisture distribution uniformed, and comprehensive sensory scores were higher.
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Key words:
- fresh wet noodle /
- Tartary buckwheat flour /
- high-gelatinized /
- texture property /
- pasting property
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