碱性盐对面团流变特性及面条品质的影响

The effect of alkaline salt on rheological properties of dough and noodle quality

该文通过对添加了不同比例、不同添加量的碱性盐(Na2CO3+K2CO3)的面团粉质特性、拉伸特性、糊化特性及面条质构特性、蒸煮特性的测定研究,来考察碱性盐对面团流变特性及面条品质的影响。结果表明,(1)碱性盐可提高面团的吸水率、拉伸面积、拉伸阻力,降低面团的延伸度;同一面团的拉伸面积、拉伸阻力随着醒发时间的延长先增大后减小且在90 min达到最大值,而延伸度则随着醒发时间延长而降低。(2)碱性盐能显著增加面条的蒸煮损失率,增加面条的硬度、胶着性、回复性、黏聚性和咀嚼性。随着碱性盐中K2CO3比重的增加,面条的吸水率整体呈增加趋势,但面条的蒸煮损失率整体无显著变化;随着碱性盐添加量的不断增加,面条的吸水率呈先显著上升后显著下降趋势且在添加量为0.2%处达到最大值,蒸煮损失率则整体显著上升。(3)碱性盐对面条粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值、峰值时间及糊化温度都有影响,使面条粉峰值时间延长、糊化温度随着碱性盐添加比例和添加量的变化而变化,但对糊化温度的影响差异不显著,这表明糊化温度在碱性条件下相对稳定。

In order to investigate the rheological properties of the alkaline salt composed of sodium carbonate and potassium carbonate＇s effect on dough and noodle quality,the farinograph properties,tensile properties,flour pasting properties,texture properties and noodle cooking properties of different proportion and addition of alkaline salt were texted. The result showed were as follows：（1）Alkaline salt could improve the dough water absorption,extension area,extension resistance,reduce the extensibility of the dough. With the fermenting time extend,dough extension area,the resistance to extension increased first and then decreased and reached the maximum value at 90 min,while the extensibility decreasing with prolonged fermentation time.（2）Alkaline salt could significantly increase the cooking loss,increase the hardness,gumminess,resilience,cohesiveness and chewiness of noodle. With the increase of the proportion of K2 CO3 in alkaline salt,water absorption increased while the noodle cooking loss overall had no significant change with the increase of the amount. With the increasing amount of alkaline salt,the water absorption increased significantly to the maximum at 0. 2%,but then decreased sharply. The cooking loss increased overall.（3）Alkaline salt influenced the peak viscosity,minimum viscosity,breakdown value,final viscosity,setback value,the peak time and pasting temperature of wheat flour. Alkaline salt prolonged the peak time of wheat flour. The gelatinization temperature had no significant changes with alkaline salt in terms of proportion and the amount which indicating that the gelatinization temperature was relatively stable under alkaline conditions.