基于不同米粉复配对延缓烙馍老化效果的比较

Comparison of the Effects of Different Rice Flour Compounding Techniques on Delaying the Aging of Pancakes

烙馍是北方人经常食用的面制食品,但其易老化,口感会变差且不易保存,传统延缓老化方法是添加改良剂,通过谷物复配改良的方法较少。因此,该实验研究米粉与中筋小麦粉复配,按不同种类、不同比例调节淀粉直支比对烙馍品质及老化特性的影响,考察烙馍的色泽、质构特征、感官特性、微观结构,并对烙馍在4℃,7 d储藏实验中的老化焓、结晶度、水分迁移的变化进行探究。结果表明:通过对比研究发现添加米粉可以有效改良烙馍老化现象,糯米粉效果好于普通米粉,烙馍白度值从22.35增至25.63,剪切力显著下降(P<0.05),在4℃,7 d储藏实验中发现,添加糯米粉的烙馍老化焓变化不显著,长期老化后结晶度由14.42%增至17.66%,因为糯米粉支链淀粉含量高,水分迁移速度缓慢,可以对烙馍老化起到延缓作用,从实验结果来看,籼糯米粉较粳糯米粉效果略优。综上所述添加量为20%(m/m)的糯米粉,剪切力显著下降(P<0.05),可以有效延缓烙馍老化。该研究将为纯谷物配比的烙馍延缓老化提供理论依据。

Pancakes,a flour-based food commonly consumed in northern regions,are susceptible to aging over time,resulting in a loss of texture and shelf life.The addition of improvers is involved in the traditional method of slowing down aging,but there have been fewer approaches based on grain modification.Consequently,the combination of rice flour and medium-gluten wheat flour was studied,with starch ratios being adjusted to assess the impact on the quality and aging characteristics of pancakes.The color,texture features,sensory properties,and microscopic structure were examined,while changes in enthalpy,crystallinity,and moisture migration during storage at 4℃for 7 d were explored.The findings indicated that the aging of pancakes could be effectively mitigated by the addition of rice flour, particularly glutinous rice flour, which outperformed regular rice flour. The whiteness value of the pancakes was observed to increase from 22.35 to 25.63, and a significant decrease in shear force was noted (P<0.05). The aging enthalpy change did not change significantly during storage at 4 ℃ for 7 d when glutinous rice flour was added. The crystallinity increased from 14.42% to 17.66% after long-term aging due to the high content of branched starch in glutinous rice flour, resulted in slower moisture migration. Experimentally, Indica glutinous rice flour was observed to slightly outperform Japonica glutinous rice flour. In summary, the addition of 20% (m/m) glutinous rice flour was found to significantly reduce shear force (P<0.05) and effectively delay pancake aging. This study provides a theoretical foundation for delaying the aging of pancakes by adjusting the pure grain ratio.