麸皮添加量对烩面面坯品质的影响

Effects of Bran Content on the Properties of Stewed Noodles

采用质构分析法研究不同麸皮添加量对烩面面坯质构特性的影响,并结合混合粉特性、面坯水分分布、色泽、微观结构变化进行综合分析。结果表明:添加麸皮后面团的吸水率、形成时间、稳定时间分别增加6.00%、43.61%、28.42%,蛋白质的弱化程度呈增大趋势;面坯拉伸强度由15.38 g增大至20.33 g,拉断距离由147.50 mm减小至93.90 mm,硬度、胶黏性、回复性分别增加59.06%、44.72%、46.78%,且添加量为6%时发生显著变化(P<0.05)。随着麸皮添加量的增加,面坯的弛豫时间T_(22)、T_(23)显著减小(P<0.05),自由水比例A_(23)显著增大(P<0.05),白度显著下降(P<0.05),微观截面变得不平整,出现较多孔洞。麸皮的添加影响了面坯面筋网络结构形成,且添加4%麸皮的烩面面坯与未添加麸皮的烩面面坯品质相近。

The texture analysis method was used to study the effects of different bran content on the texture characteristics of stewed noodles;comprehensive analyses of the characteristics of the mixed powder dough,water distribution,color,and microstructural changes in stewed noodles were conducted.The results showed that the water absorption,development time,and stability time of the dough increased by 6.00%,43.61%and 28.42%,respectively,and the weakening degree of protein showed an increasing trend.With the addition of bran,the tensile strength of the stewed noodles increased from 15.38 g to 20.33 g and the breaking distance reduced from 147.50 mm to 93.90 mm.Moreover,the hardness,adhesiveness and resilience increased by 59.06%,44.72%and 46.78%,respectively,and demonstrated a significant change when the bran content was 6%(P<0.05).With an increase in bran content,the relaxation time(T_(22) and T_(23))and whiteness of the stewed noodles decreased significantly,whereas the free water ratio(A_(23))increased significantly(P<0.05),and the microscopic cross-section became uneven and appeared relatively porous.The addition of bran affected the formation of the gluten network,and it was demonstrated that the properties of the stewed noodles with 4%bran were similar to those of stewed noodles without bran.