麸皮对挂面品质及抗氧化性的影响

Effects of wheat bran on quality and antioxidant capacity of fine dried noodle

目的:研究麸皮对挂面品质及抗氧化性的影响,确定其最适添加量及粒径。方法:在挂面中添加不同量(5、10、20 g)(以面粉+麸皮=100 g计,下同)及不同粒径(200、120、80、30目)的麸皮,从感官及抗氧化性角度确定麸皮最适使用条件,同时考察挂面的蒸煮特性、质构特性、色差和风味的变化。结果:麸皮添加量及粒径对挂面感官品质、蒸煮特性、质构和色差都有显著影响(P<0.05),随添加量增加及粒径增大,产品的感官评分降低,特别麸皮粒径大于30目时,感官评分显著下降;适量的麸皮添加,可改善挂面的风味,产品有淡淡的麦香味;添加麸皮后,挂面抗氧化性明显增强,且随麸皮添加量增加及粒径减小,面条抗氧化性越强。结论:麸皮最适用量为10 g,最佳粒径为细于120目的粒径,此时产品品质最优且抗氧化性较强。

Purpose：The aim of this work was to study the effects of wheat bran on quality and oxidation of fine dried noodle and determine optimum addition level and particle size of wheat bran.Methods：wheat bran at three addition levels（5,10 and 20 g）（wheat flour＋bran=100 g）and four particle sizes（200,120,80 and 30 mesh）was added to fine dried noodle.Sensory properties and antioxidant capacity were evaluated to determine the optimal conditions of use of wheat bran in fine dried noodle.The effects of wheat bran on cooking characteristic,texture,color value and flavor of fine dried noodle was investigated.Results：The addition level and particle size of wheat bran had significantly influence on sensory quality,cooking characteristics,texture and color of noodle（P〈0.05）.Sensory score decreased as wheat bran particle size and addition level increased,especially when particle diameter greater than 30 mesh,the sensory score decreased obviously.Appropriate amount of wheat bran can improve the noodle flavor with wheat aroma.The addition of wheat bran to noodle obviously improved its antioxidant activity,and the antioxidant capacity increased as wheat bran particle size decreased and addition level increased.Conclusion：When the adding level of wheat bran was 10 g with particle size smaller than in 120 mesh,the fine dried noodle is good in quality,strong antioxidant capacity.