超微处理挤压改性荞麦粉添加对面团特性和全荞麦面条品质特性的影响

Influence of Adding Superfine Grinded Buckwheat Flour Pre-Modified by Extrusion on Whole Buckwheat Dough Properties and Noodle Quality Characteristics

将经挤压改性的荞麦粉超微处理,将不同比例物理改性粉回添后制成面团和面条,研究其添加量对面团热机械学、拉伸和流变特性及微观结构的影响,结合全荞麦面条蒸煮、质构特性和感官评定结果,研究其对面条品质的影响。结果发现,随添加量的增加,面团的吸水率递增,形成时间先递减后递增,稳定时间和拉伸阻力先递增后递减,峰值扭矩和回生值均递减。其中添加量为5%和10%的面团结构紧实且连续均匀,孔洞较小,黏弹性较高。加工后的面条吸水率、蒸煮损失和断条率随添加量的增加先降低后上升,硬度、弹性和咀嚼度变化趋势相反,蒸煮时间逐渐降低。添加量为5%时,面条具有最好的蒸煮特性、质构特性和感官评定值。

Modified buckwheat flour(MBF)with different backfilled proportions were obtained by combining superfine grinding and improved extrusion cooking technologies.Afterwards,the flour above was processed into whole buckwheat dough and noodles.Mixolab,dynamic rheometer and scanning electron microscope(SEM)were used to study the influence of different backfilled proportions on thermomechanical and rheological properties as well as microstructure of buckwheat dough,respectively.Meanwhile,the effects of different backfilled proportions on cooking and texture characteristics as well as sensory evaluationof whole-buckwheat noodles were also studied.The results showed that with the increasing MBF proportions,the water absorption of dough increased as dough development time first decreased and then increased while the dough stability time and tensile resistance first increased and then decreased.Peak torque and setback value of the dough decreased gradually.Comparing to raw buckwheat dough,the dough with addition of 5%and 10%showed denser and more continuous microstructure with smaller holes as well as higher viscoelasticity.Meanwhile,the water absorption,cooking loss and broken rate of corresponded whole buckwheat noodles first decreased and then increased while the hardness,springiness and chewiness of the noodles first increased and then decreasedas well as the cooking time decreased gradually.Thereinto,the noodles with the addition of 5%extruded modified flour showed best cooking quality and textural property as well as sensory evaluation.