挤压处理对苦荞粉理化特性及全苦荞挂面品质的影响

Effects of Extrusion on Physicochemical Property of Whole Tartary Buckwheat Flour and Quality of Whole Tartary Buckwheat Noodles

为提高全苦荞挂面的加工适应性、蒸煮和质构品质,对苦荞粉进行挤压预处理后与苦荞生粉混合制作全苦荞挂面,探究了挤压处理对苦荞粉的冷糊黏度及凝胶强度的影响,并结合面带、面条的质构品质及面条蒸煮特性探究挤压处理对全苦荞挂面加工性能及食用品质的影响。结果表明,经过挤压后苦荞粉的吸水性指数和水溶性指数分别增加了102.7%和87.5%以上,冷糊黏度显著增加(P<0.05),挤压后苦荞粉在冷水中可形成凝胶,凝胶强度随挤压加水量的增加或温度的降低而升高;添加挤压苦荞粉促进了面带成型,面带的表面黏附力随苦荞粉冷糊黏度的增加而显著增加(P<0.05),随挤压苦荞粉凝胶强度的增加,面带的抗拉伸力及面条的硬度和咀嚼性显著增加(P<0.05),蒸煮损失率及断条率显著下降(P<0.05)。

In order to improve the processing quality and noodle quality of the whole tartary buckwheat noodles, the tartary buckwheat flour was extruded and then mixed with raw tartary buckwheat flour to make the whole tartary buckwheat noodles. The effect of extrusion on cold-water viscosity and gel strength of tartary buckwheat flour was investigated, and the effect of extrusion on the processing and eating quality of whole Tartary buckwheat noodles was investigated through the textural property of dough sheet and noodles and cooking quality of noodles. The results indicated that the water absorption index and water soluble index of the extruded tartary buckwheat flour increased by more than 102.7% and 87.5%, respectively;and the cold-water viscosity increased significantly after extrusion(P<0.05). The extruded tartary buckwheat flour could form a gel in cold water, and the gel strength increased with the increase of water content or decrease of temperature. The addition of extruded tartary buckwheat flour promoted the formation of dough sheet. The surface stickiness of dough sheet increased significantly(P<0.05) with the increase of cold-water viscosity of extruded tartary buckwheat flour. With the increase of the gel strength of extruded tartary buckwheat flour, the tensile strength of dough sheet and the hardness and chewiness of the cooked noodles increased significantly(P<0.05), while the cooking loss and the breakage ratio decreased significantly(P<0.05).