面团冻藏对陕西Biangbiang面条品质变化的影响

Effect of dough frozen storage on the quality of Shaanxi Biangbiang noodles

该研究以高筋小麦面粉制作面团,分析-18℃下不同冻藏时间(0、5、10、20、30 d)对面团的流变学特性,以及冻藏后制作的Biangbiang面条的可冻结水含量、晶型结构、蒸煮特性、质构特性及微观结构的影响。结果表明,面团的黏弹性随着冻藏时间的延长逐渐下降;面团冻藏30 d后制作的Biangbiang面条中可冻结水的比例提高,淀粉的相对结晶度增大;面条的吸水率降低7.8%,蒸煮损失率增加1.3%,硬度从199.53 g增大到228.18 g。扫描电镜结果显示,面条内部出现大的孔洞、断裂的面筋片段和游离的淀粉颗粒。面筋网络结构弱化导致Biangbiang面条蒸煮性能下降,进而影响面条的硬度、弹性和咀嚼性等品质。该研究结果可为后续拓展Biangbiang面条品质改良手段,实现工业化生产提供一定的理论参考。

Biangbiang noodles have gained much attention in Shaanxi province for their delicacy and uniqueness. However, the effect of frozen storage on the quality of Biangbiang noodles is not clear, which limits its industrial production. In this study, high gluten wheat flour was used to make dough to study its rheological properties, freezable water content, crystal structure, the cooking characteristics, texture characteristics and microstructure in different frozen storage times(0, 5, 10, 20, 30 d) at-18 ℃. The results showed that the viscoelasticity of the dough decreased within 30 d of frozen storage, the proportion of freezable water and the relative crystallinity of starch increased in Biangbiang noodles during frozen storage. In addition, the water absorption and the cooking loss rate increased by 7.8% and 1.3% respectively, and an enhancement in hardness(from 199.53 g to 228.18 g) of the Biangbiang noodles produced by the dough after 30 d of frozen storage. Scanning electron microscope showed that there were large holes, broken gluten fragments and free starch granules in the noodles. The weakening of the gluten network structure led to a decline in the cooking performance of Biangbiang noodles, which in turn affected the hardness, elasticity and chewiness of the noodles. These results provided a certain theoretical reference for the subsequent expansion of the quality improvement methods and the realization of industrial production of Biangbiang noodles.