鲜湿面条的宽度和厚度变化对其质构品质的影响

Effect of Width and Thickness Changes on Textural Quality of Fresh Noodles

通过制作不同宽度和厚度的鲜湿面条,研究了鲜湿面条的宽度和厚度对其质构品质的影响。结果表明,面条的宽度和厚度的变化对其质构有着明显的影响,但对质构测定的不同指标的影响程度不同。质构评价中的鲜面拉伸、硬度与面条的宽度、厚度、截面积都高度正相关。TPA中的硬度、胶着性、咀嚼性结果与面条的截面积高度正相关。通过进行截面积单位化处理后,在一定程度上减小了横截面不同带来的影响,但是随着面条截面积的增大,这些指标的单位化值呈减小趋势;表面硬度随着面条的厚度增大而减小,随着面条宽度的增大而增大;TPA中的弹性、黏聚性、恢复性随面条厚度的增大而减小,随面条宽度的增大而增大;TPA指标中的黏着性指标由于结果重现性差,不宜用来作为面条的质构评价指标。

The effect of width and thickness changes on textural quality by making different wide and thick noodles were investiga- ted in making fresh noodles with different width and thickness. The result showed that the changes in width and/or thickness of noodles affected the texture properties obviously, but the effects on different indexes in the texture test were different. From the textural property appraisal （TPA） , the extensibility and hardness of fresh noodles were highly correlated positively with width, thickness and cross sec- tional area. After unitization treatment of the cross sectional area, the effect of the cross sectional area was reduced in a certain extent, but the unitized values of these indexes tended to reduce along with increase of cross sectional area of the noodles ; the surface hardness was reduced with increase of width of the noodles; Springiness, cohesiveness and resilience （from TPA） were all reduced with increase of thickness and increased with increase of width of the noodles. Adhesiveness （ from TPA） could not used to evaluate the textural quality because of poor re - productivity of the results.