不同醒面次数对烩面面团特性及食用品质的影响

目的 研究不同醒面次数对烩面面团中湿面筋含量、水分状态和面筋网络微观结构变化及品质特性的影响。方法 利用差示扫描量热仪和激光共聚焦显微镜，结合烩面面团湿面筋含量和面筋指数试验指标，同时以烩面拉伸特性、延伸率、蒸煮特性、质构特性及感官评价为指标综合分析。结果 一定的醒面次数能改善烩面面团和烩面品质，当面团中蛋白质、淀粉和水分已形成平衡的连续相和稳定面筋网络结构，再增加醒面次数不能显著改善面团和烩面品质。结论 醒面3次和4次烩面面团和烩面品质各项指标最好，为实际生产提供了理论依据。     

超声辅助面团醒发对面条品质的影响

面团醒发对面条的品质具有重要影响,本实验将功率超声引入面团的醒发过程,以期提高面条品质。利用质构仪和综合加权评分法对所制备的面条品质进行分析,考察超声功率密度、超声作用时间、面胚厚度和醒发温度等因素的影响。结果发现：在超声功率密度为25.55 W/L时,相对空白组（常规醒发）,面条的弹性显著增加15.9%,硬度则显著降低7.8%,面条的蒸煮特性也有一定程度的提高;当超声功率密度25.55 W/L、超声作用时间30 min、面胚厚度6 mm、醒发温度30 ℃时,面条的综合加权评分最高;扫描电子显微镜观察结果显示,当超声功率密度超过25.55 W/L时,小麦淀粉颗粒表面出现明显的孔洞和剥落现象。总体看来,超声辅助面团醒发工艺是可行的,超声能够提高面条的质构特性和蒸煮特性,改善面条的品质。     

醒面时间对烩面面团水分分布及麦谷蛋白大聚体的影响

采用不同的醒面时间加工烩面面团,研究其对面团水分分布状态和麦谷蛋白大聚体含量的影响。以面团的拉伸特性和湿面筋品质为指标。结果表明:醒面过程可降低面团中半结合水比例,结合水和自由水比例上升;醒面时间90 min时,面团中二硫键含量最高,巯基含量最低;随醒面时间的延长,小粒径麦谷蛋白大聚体含量逐渐降低,中、大粒径麦谷蛋白大聚体含量升高,表明麦谷蛋白大聚体发生聚合;醒面工艺提高了湿面筋品质,湿面筋含量和面筋指数显著升高;面团的最大拉伸力随醒面时间的延长,逐渐降低,拉伸距离逐渐升高,醒面时间超过90 min,面团拉伸特性改善不明显。综合比较分析,烩面面团的醒面时间应为90 min。     

超声辅助面团发酵对馒头品质的影响及工艺优化

为探讨超声辅助面团发酵制备馒头的可行性和对馒头品质的影响,试验在超声作用下进行面团的发酵过程,利用质构仪和综合加权评分法对所制备的馒头品质进行评价,考察酵母添加量、超声作用时间和超声功率密度的影响,并对工艺进行响应面优化。结果显示,在超声功率密度21.71 W/L、超声作用时间30 min和酵母添加量1.22%下,馒头的综合加权得分最高。与普通发酵法相比,在超声作用下馒头的硬度下降了34.9%,比容增大了9.0%,这可能与超声促进酵母生长繁殖、影响面筋蛋白性质和淀粉结晶有关。综合来看,超声作用缩短了面团发酵时间,提高了馒头的品质和生产效率。     

银耳多糖抑制鲜湿面水分迁移及改善黏连的作用

通过不同银耳多糖添加量对鲜湿面的粉质特性及质构特性的品质评价以及傅里叶变换红外光谱、低场核磁共振、动态流变学分析和激光共聚焦显微镜等微观结构分析,探究银耳多糖与鲜湿面水分迁移及抑制黏连的量效关系。结果表明：添加银耳多糖的鲜湿面具有较低的表观黏性,且多糖可抑制自由水的迁移,致使水分分布发生变化。与未添加银耳多糖鲜湿面相比,添加0.5%银耳多糖的鲜湿面的α-螺旋的相对含量增加了9.96%,β-转角的相对含量降低了7.11%;面筋蛋白有序性增强,且微观结构较为紧密,淀粉颗粒暴露较少,使鲜湿面持水性更佳,进而贮藏期间更加稳定。通过热特性、动态流变学特性分析结果均可证明,银耳多糖能够促进鲜湿面形成均匀、有序稳定的面筋网络结构。其中添加0.5%银耳多糖对抑制鲜湿面贮藏期间水分迁移,改善黏连的效果最好。     

不同添加剂对马铃薯鲜湿面品质的影响

为探讨不同添加剂对马铃薯鲜湿面品质的影响,研究谷朊粉、黄原胶和复合磷酸盐对面团流变学特性、鲜湿面质构特性及感官品质的影响。结果表明,随着谷朊粉、黄原胶和复合磷酸盐添加量增大,可使面团的筋力增强,改善鲜湿面的质构特性、感官品质,不同添加剂对马铃薯鲜湿面品质的影响大小为谷朊粉黄原胶复合磷酸盐。复配添加剂的最佳配方为谷朊粉8%、黄原胶0.6%和复合磷酸盐0.4%,制得的面条具有马铃薯香味,口感良好。     

活性面筋粉对青麦馒头面团及其品质的影响

为探讨活性面筋粉对青麦馒头品质的影响,以制作品质差的青麦馒头为研究对象,研究不同活性面筋粉添加量对面团特性及馒头品质的影响,结果表明,随活性面筋粉添加量的增加,混合粉湿面筋含量、面筋指数增加,面团吸水率、形成时间、稳定时间及粉质质量指数逐渐增加,弱化度减小;拉伸特性指标显示活性面筋粉强化了面团的韧性和筋力。同时活性面筋粉的增加使得青麦馒头的比容、感官评分逐渐变大,硬度、黏性和咀嚼性逐渐减小,弹性增加。当活性小麦面筋粉添加量为6%时,面筋网络结构清晰明显,面团特性及青麦馒头感官品质良好,综合考虑高青麦粉含量的青麦馒头活性面筋粉的适宜改善添加量为6%。     

鲜湿面工业化技术的研究

采用工厂自制NNW保鲜剂可抑制鲜湿面中的细菌和霉菌的生长繁殖,延缓鲜湿面的变质.通过严格控制成品水分和加入适宜变性淀粉保持鲜湿面的色泽;保鲜剂对面团粉质曲线影响不明显,但面团经熟化后,通过拉伸曲线可明显地看出面团拉伸阻力、能值和R/E值发生较大改变,同时可增强面条强度与烹煮品质,经常温贮藏2个月和低温贮藏6个月后,基本能保持新鲜湿面的品质.     

超声辅助酶法改性玉米粉及其质构特性研究

采用超声辅助酶法改性玉米粉，通过单因素和响应面试验研究超声时间、转谷氨酰胺酶(Transglutaminase, TGase)添加量和反应时间等因素对玉米粉质构特性的影响，利用综合加权评分确定最佳工艺条件。采用扫描电子显微镜对不同改性方法得到的玉米粉颗粒形貌进行观察。结果表明：在超声时间30 min、TGase添加量0.6%和酶反应时间75 min的条件下，玉米面团的黏弹性、回复性等质构特性得到一定程度的提升，综合加权评分最高，黏性和回复性分别增加了63.8%和74.0%，弹性增加了1.73倍。扫描电子显微镜观察结果显示：经超声辅助酶解处理后的玉米粉颗粒表面出现孔洞和裂解现象，有利于TGase与玉米粉中的蛋白质充分交联。综合上述结果，超声辅助酶法改性能提高玉米面团的质构特性，改善面团的品质。     

高品质鲜湿面加工工艺优化

本试验主要研究了响应面方法优化鲜湿面的加工工艺和二次醒面在鲜湿面加工中的应用效果。结果表明:当加水量为33.5%,醒面温度为24℃,醒面时间为36 min时鲜湿面的综合评价值最高。同时,采用二次醒面的方法,鲜湿面的蒸煮特性得到明显提升,其溶出率在二次醒面15 min的条件下达到最低4.17%。二次醒面显著提高了鲜湿面的硬度、弹性,并可以提高面条的拉伸特性。经过优化鲜湿面品质总体提升明显,优于市售产品。     

碱性盐在生鲜湿面保鲜和品质调控中的应用

为深入探讨碱性盐对生鲜湿面保质期和品质特性的影响,选用不同添加量的5种碱性盐（碳酸钠、碳酸钾、磷酸三钠、磷酸三钾及碳酸氢钠）制作生鲜面条,通过将菌落总数、L*值和表观状态作为表征生鲜湿面变质的可视化参数,确定不同碱性盐在生鲜湿面中的最适添加量;通过测定贮藏期间生鲜湿面pH值、面团流变学特性、面条烹饪特性和质构特性、感官评价并用扫描电镜观察微观结构综合分析碱性盐对生鲜湿面品质的影响规律。结果表明：与对照组相比,碱性盐添加可有效抑制生鲜湿面中微生物的生长,添加2.0%的碳酸钠,能够将生鲜湿面保质期延长2.5倍,碱性盐均使面条呈现明亮的浅黄色外观,明显改善其表观状态,确定碳酸钠在生鲜湿面中最适添加量为1.0%,其余4种碱性盐最适添加水平均为1.5%。在贮藏期间,添加碱性盐调控且稳定面条pH值,显著增强面团吸水率和拉伸特性、降低面团弱化度,且延伸度随着醒发时间的延长而降低;增加了生鲜湿面蒸煮损失,降低面条吸水率、提高硬度、拉伸强度、弹性、黏性和适口性。扫描电镜发现,碱性盐的添加能够加强生鲜湿面中蛋白质和淀粉的交联程度,从而形成更加连续致密的面筋网络结构。其中碳酸钠对生鲜湿面品质改善效果最为突出...     

不同盐的添加对面条品质影响的研究进展

主要总结了最近几年来碳酸盐、食盐和磷酸盐对面团流变学特性、面条烹饪特性、面条质构特性、面筋网络及面粉糊化特性影响的研究进展,研究结果表明多数碳酸盐会增加面条的烹煮损失,食盐也是,而磷酸盐能够降低烹饪的损失;盐的加入增强了面筋的弹性和延展性,对面条的质构和面粉的糊化性产生了一定的影响,还能够改善面团的加工性能,提高面条的质量。另外,要注意添加剂的安全性问题,要在生产允许范围内添加。     

Effects of ultrasound-assisted resting on the qualities of whole wheat dough sheets and noodles

The effects of resting under ultrasonic treatment on the properties of whole wheat dough sheets and noodles were investigated. Compared with the control group, the resting time to reach the maximum breaking force and extensibility of whole wheat dough sheets treated with ultrasound was shortened by 20 min. The proportion of strongly bound water (T₂₁) decreased, while the proportion of weakly bound water (T₂₂) increased during resting, and the ultrasonic treatment could accelerate this moisture redistribution in the dough. The extent of the increase in gluten macropolymer and the decrease in –SH content of ultrasound-treated wheat dough was higher than that of the control one during the initial 5–15 min resting, which could be related to the improvement of whole wheat dough extensibility. Whole wheat noodles showed a better breaking distance for 10 min of ultrasonic-assisted resting. Ultrasonic treatment could be used to reduce the resting time of whole wheat dough sheets and improve the texture properties of noodles.     

花生蛋白对面条品质的影响

通过在面粉中添加不同比例的花生蛋白,分析其对面粉湿面筋含量、面团流变学特性、面条蒸煮品质、感官品质和质构品质的影响。结果表明:在面粉中加入4%的花生蛋白,可显著提高面粉的蛋白质和湿面筋的含量,改善面团的流变学特性;制作的面条韧性和口感较好,增加了面条的营养价值,并且对面条加工特性没有太大影响。     

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

The influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC-M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F-M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS-M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC-M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC-M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC-M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non-gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.     

马铃薯全粉在面条中的应用研究

将马铃薯全粉添加到小麦粉中,并辅助添加谷朊粉,制成马铃薯全粉面条。从质构特性、微观结构和面条的理化性质三个层面对三个不同马铃薯全粉添加比例的面条组别进行研究,发现马铃薯全粉对面团的力学性质,面筋网络的形成和构造以及面条的蒸煮参数和外观都会产生一定的影响。结果表明：马铃薯全粉添加量为20%（g/g）,谷朊粉添加为0.03%（g/g）时,总体指标最好;马铃薯全粉对面团的作用具有双向性,马铃薯淀粉对面团的影响偏负向,但是其中的多糖和蛋白质可能对面团和面筋网络有正向影响,同时谷朊粉的添加对面团的稳定性和面条的质量有改善作用。     

Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network

In this study, the dough sheet wrap-around was employed to assist the resting process of the semi-dried noodles comparatively with dough crumbs resting and common dough sheet resting. The gluten network quantitative analysis was carried out to investigate the positive impacts of dough sheet wrap-around resting in semi-dried noodles production. The results showed that the dough sheet wrap-around resting improved the color, surface smoothness, cooking qualities, and eating qualities of semi-dried noodles. Dough sheet wrap-around resting for 30 min significantly (p < 0.05) increased the surface smoothness and chewiness by 47.08% and 44.35%, respectively. Furthermore, increased extensibility in the transverse direction of dough sheets generated superior processing properties. The average protein length and width of dough sheets experienced a considerable (p < 0.05) reduction. In contrast, the branching rate was markedly (p < 0.05) augmented, which meant the distribution of gluten network was more uniform and denser. The total protein length and the number of protein network lines both significantly (p < 0.05) increased. The number of transverse protein network lines increased by 28.70%, which was much higher than that (5.77%) of the longitudinal direction. Conclusively, at the optimal dough sheet wrap-around time of 30 min, the higher-quality semi-dried noodles were produced by enhancing the gluten network.     

Sandwich‐type sheeting improved the processing and eating qualities of potato noodles

A technology called sandwich‐type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich‐type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner‐layer dough and outer‐layer dough was 41 and 37%, respectively. The suitable ratio of the thickness of inner layer to that of outer layer was 3:1. The tensile strength of the sandwich‐type dough sheet was 1.285 times higher than that of conventional dough sheet. The cooking loss of the sandwich‐type noodles was 37.0% lower than that of conventional noodles, and the adhesiveness decreased by 51.0%. In the sandwich‐type noodles, the compact gluten network structure of outer wheat layer prevented the leaching of soluble substances in the inner layer added with potato flakes, improving the cooking and eating qualities of potato noodles.     

添加血耳发酵液的鲜湿热干面研制

为提高鲜热干面的食用品质并实现血耳发酵液的有效利用,本研究以感官评价、蒸煮品质和质构为评价指标,探究了血耳发酵液的浓度,血耳发酵液、食盐、食用碱和谷朊粉添加量对鲜湿热干面食用品质的影响,并利用综合评分法对添加血耳发酵液的鲜湿热干面配方进行优化。结果表明:各因素对鲜湿热干面食用品质的影响顺序依次为食用碱食盐谷朊粉血耳发酵液,最优的鲜湿热干配方为在100 g面粉中,添加浓度为100%血耳发酵液34 mL、食盐1 g、食用碱0.3 g、谷朊粉2 g,该条件下制得的鲜湿热干面的食用品质最佳,综合评分为81.05,感官评分为86.67分,断条率为0,蒸煮损失率仅为5.13%,蒸煮吸水率为68.31%,且优化后鲜湿热干面的货架期延长1倍。本研究为食用菌功能性主食开发提供了思路和依据。