谷朊粉对青稞面条品质及面团流变特性的影响

Effect of Wheat Gluten on the Quality of Highland Barley Noodles and the Rheological Properties of Dough

通过对青稞面条进行质构测定、感官评价及面粉流变学特性的分析,研究了谷朊粉不同添加量对青稞面条品质及面团特性的影响。结果表明:青稞粉中添加谷朊粉能降低面条黏性,增加面条弹性和咀嚼性,提升面条口感及品质。添加谷朊粉能延长面团的形成时间和稳定时间,提高蛋白面筋筋度及淀粉热稳定性,延缓面团的老化速度,增强青稞面粉加工特性。比较了谷朊粉不同添加量对面条品质的影响,结果发现,当谷朊粉添加量为8%时,面条质构特性及感官评价最佳。

The effect of wheat gluten on the texture and sensory quality of highland barley noodles and the rheological properties of highland barley were investigated.The result showed that adding wheat gluten into highland barley flour,the sensory quality and cooking quality of the noodles changed significantly.The addition of gluten into dough strengthened its rheological properties,being indicated by the reduced viscosity of the noodles,the enhanced springiness and chewiness of the noodles,and the improved the quality and taste of the noodles.It also showed that adding gluten could prolong the softening and stability time of dough,reduce the weakening degree of protein,improve the thermal stability of starch,and delay the aging speed of dough.In addition,with the addition of 8%wheat gluten,noodles had best texture characteristics and sensory quality.