摘要
为了探索焦亚硫酸钠对拉面面团的影响,采用了流变仪、揉混仪、傅里叶变换红外光谱、二硫键的测定和图像分析5种方法对添加不同量焦亚硫酸钠的拉面面团进行了研究.结果表明:添加0.1‰焦亚硫酸钠的拉面面团延伸性好,耐揉性强,蛋白质二级结构中有序结构含量多,包埋淀粉颗粒的蛋白质网络结构有序.
In order to explore the effect of sodium metabisulphite on ramen dough,this paper used the rheometer,mixograph,Fourier transform infrared spectroscopy,disulfide bond determination and image analysis to study the properties of ramen dough added with different doses of sodium metabisulphite. Results showed that the ramen dough with 0.1‰ sodium metabisulphite had good extensibility and high rubbing resistance;the content of ordered structure in secondary structure of proteins increased;and the protein network structure embedded with starch granules became order.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2015年第2期37-41,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项经费资助(201303070)
关键词
拉面
焦亚硫酸钠
揉混
网络结构
ramen
sodium metabisulphite
mixograph
network structure
