添加湿热和干热处理的青稞粉对面条性质的影响（英文）

发布时间：2022-01-08 08:33

　　利用扫描电子显微镜、质构分析仪等研究了热改性前后青稞粉与含不同比例中筋小麦粉的复配体系对面条品质的影响,初步探讨了谷朊粉对青稞面条品质的改良效果。结果表明:湿热处理青稞粉和干热处理青稞粉的抗消化淀粉质量分数分别达到了39.17%和34.08%,远高于原青稞粉（21.95%）。采用与中筋小麦粉复配的方法,当面条中小麦粉添加量从30%增加至70%时,能提高3种青稞面条显微结构的致密性,降低断条率,提高烹煮性能和质构性能,从而有效改善青稞面条和热改性青稞面条的品质。进一步利用谷朊粉进行品质改良,制得青稞粉添加量为50%以及谷朊粉添加量为5%的面条,其烹煮性能和质构性能与普通小麦面条相媲美,展示出湿热改性和干热改性青稞粉在面条中应用的可行性。研究结果为高品质营养健康青稞面条的开发提供理论依据和基础数据。 

【文章来源】：食品科学. 2020,41(23)北大核心EICSCD

【文章页数】：8 页

【文章目录】：
1 Materials and Methods
    1.1 Materials and reagents
    1.2 Instruments and equipments
    1.3 Methods
        1.3.1 HMT and DHT of HBF
        1.3.2 In vitro digestibility
        1.3.3 Preparation of highland barley noodle
        1.3.4 Determination of cooked breaking rate and cooking loss rate
        1.3.5 Determination of cooked noodles texture
        1.3.6 Microstructure observing
        1.3.7 Sensory evaluation
        1.3.8 Effect of wheat gluten (WG) on cooking properties,texture,sensory evaluation and microstructure of HBN
    1.4 Statistical analysis
2 Results and Analyses
    2.1 In-vitro carbohydrate digestibility of HBF
    2.2 Cooking loss rate and cooked breaking rate of HBF,HMT-HBF and DHT-HBF
    2.3 Compression and tensile tests results of HBN
    2.4 Microstructure of HBN
    2.5 Sensory analysis results of HBN
3 Conclusion



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