加水温度对莜麦面团水分分布状态和质构特性的影响

The Effect of Water Temperature on Water Distribution and Textural Characteristics of Naked Oats Dough

烫熟是莜麦传统特色食品制作的重要步骤,对产品品质影响显著。利用低场核磁共振技术得到莜麦面团的水分分布状态,采用食品物性仪测得莜麦面团的质构特性参数,研究了加水温度对莜麦面团水分分布状态和质构特性的影响。结果表明:当加水温度由70℃升高至90℃时,莜麦面团中弱结合水和自由水与底物的结合程度增加,弱结合水向自由水方向迁移并使面团中水分的主要存在形式发生改变,当加水温度由70℃升高到75℃时,莜麦面团中水分的主要存在形式即由弱结合水变为自由水;加水温度升高,对莜麦面团的弹性影响不显著,能显著增加莜麦面团的硬度、胶着性和咀嚼度,显著减小黏聚性,使黏着性先增加后减小,且水温为75℃时,莜麦面团的黏着性最强。

Dough making with boiling water was an important step in the production of traditional naked oats,which has a significant impact on product quality.The water distribution of naked oats dough were obtained by low-field nuclear magnetic resonance,the texture properties of naked oats dough were measured by the textural analyzer,and the effect of water temperature on the water distribution and texture properties of naked oats dough was studied.The results showed that when the water temperature increased from 70℃to 90℃,the binding degree of weak binding water and free water in naked oats dough with substrate was increased,and the weak binding water moved in the direction of free water and the main existing form of water in dough was changed.When the water temperature increased from 70℃to 75℃,the main existing form of water in dough changed from weak binding water to free water.With the increase of water temperature,springiness of dough changed nonsignificantly,the hardness,gumminess and chewiness of dough increasedsignificantly,cohesiveness decreasedsignificantly,adhesiveness of dough increased first and then decreased,and the adhesiveness of dough attached to the highest value when the water temperature was 75℃.