蒸汽爆破甘薯渣粉对面团动态流变特性及面条品质的影响

Effect of sweet potato residue treated by steam explosion on dynamic rheological properties of dough and quality characteristics of noodles

将蒸汽爆破甘薯渣粉加入到小麦粉中,测定混合粉面团动态流变学特性及混合粉面条的蒸煮特性、质构特性和微观结构等指标。结果表明:随着蒸汽爆破甘薯渣粉添加量的增加,面团的储能模量(G′)、损耗模量(G″)逐渐增加, tan δ(G″/G′)<1且蒸汽爆破甘薯渣粉添加量小于8%,面团的tan δ变化差异性不显著;随着汽爆甘薯渣粉添加量的增加,面条的吸水率、断条率、蒸煮损失率均增加,混合粉面条硬度降低,咀嚼性、回复性逐渐减小;蒸汽爆破甘薯渣粉添加量由0增至6%,混合粉面条的弹性显著升高;汽爆甘薯渣粉添加量低于6%,混合粉面条的面筋网状结构与对照无明显变化;汽爆甘薯渣粉添加量为8%的混合粉面条感官品质最佳。

The sweet potato residue treated by steam explosion(SE-SPR) was added to the wheat flour, and the dynamic rheological properties of dough, cooking characteristics, texture properties and microstructure of the blended flour noodles were measured. The effects of SE-SPR on dynamic rheological properties of dough and quality characteristics of blended flour noodles were investigated. The results showed that with the increase of SE-SPR, the storage modulus(G′) and loss modulus(G″) of the dough increased gradually, and tan δ(G″/G′) was less than 1, furthermore, when the amount of SE-SPR was less than 8%, the variation of tan δ of dough was not significant. With the increase of added SE-SPR, the water absorption rate, broken rate and cooking loss rate of the blended flour noodles increased;nevertheless, its hardness, chewiness and resilience gradually decreased. When the addition of SE-SPR increased from 0 to 6%, the springiness of mixed flour noodles increased significantly.When the addition of SE-SPR was below 6%, the gluten network structure of mixed flour noodles was not significantly modified compared with that of the control group. The sensory quality of the mixed flour noodles with SE-SPR addition of 8% was the best.