面條和面食類產(chǎn)品因其營養(yǎng)豐富、口感好、外觀質(zhì)量優(yōu)良的特點備受青睞。面條和面食類產(chǎn)品是以小麥或米粉為主要原料加工而成的以淀粉為主要營養(yǎng)成分的主食產(chǎn)品。近年來,為提高面條的功能性和口感,面條中原料的多元化已成為發(fā)展趨勢。馬鈴薯作為世界上一種重要的糧食作物和蔬菜作物富含維生素、礦物質(zhì)和膳食纖維。在中國“馬鈴薯主食化”戰(zhàn)略的推動下,將馬鈴薯加工成適合中國人消費習(xí)慣的饅頭、面條、米粉和復(fù)配米等主食產(chǎn)品,以實現(xiàn)由目前的副食消費向主食消費轉(zhuǎn)變,由原料產(chǎn)品向產(chǎn)業(yè)化系列制成品轉(zhuǎn)變,由溫飽消費向營養(yǎng)健康消費轉(zhuǎn)變具有重要意義。熱干面是武漢極具特色的面食產(chǎn)品,位居中國“十大面條”之列。在傳統(tǒng)小麥粉中加入新鮮馬鈴薯制成營養(yǎng)方便的非油炸馬鈴薯熱干面,不僅促進了熱干面的工業(yè)化生產(chǎn),而且也為“馬鈴薯主食化”的發(fā)展做出貢獻。然而,由于馬鈴薯中面筋蛋白的缺乏,造成面團強度差、蒸煮損失大、熱干面制作和烹飪過程中易糊湯等一系列問題。因此,添加多糖、乳化劑、增稠劑和膠凝劑等食品添加劑是解決上述問題的重要途徑。本研究以方便型鮮馬鈴薯熱干面（IPN）為研究對象,探究了不同濃度、不同種類的食品添加劑（親水膠體及乳化劑）對熱干面性能的... 

【文章來源】：華中農(nóng)業(yè)大學(xué)湖北省 211工程院校 教育部直屬院校

【文章頁數(shù)】：164 頁

【學(xué)位級別】：博士

【文章目錄】：
ABSTRACT
摘要
LIST OF ABBREVIATIONS
CHAPTER1 INTRODUCTION AND LITERATURE REVIEW
    1.1 INTRODUCTION AND BACKGROUND OF RESEARCH
    1.2 WHY FOOD ADDITIVES ARE NECESSARY IN NOODLES
    1.3 HISTORY OF NOODLES
    1.4 NOODLES STORY IN CHINA
    1.5 CLASSIFICATION OF NOODLES
        1.5.1 Salted noodles
        1.5.2 Alkaline noodles
    1.6 CLASSIFICATION OF NOODLES BY PROCESSING METHOD
        1.6.1 Fresh noodles
        1.6.2 Dried noodles
        1.6.3 Steamed noodles
        1.6.4 Boiled noodles
        1.6.5 Steamed and deep-fried instant noodles
        1.6.6 Steamed and hot-air dried noodles
        1.6.7 Noodles from non-wheat grains
        1.6.8 Starch noodles
    1.7 RAW MATERIALS FOR NOODLE PROCESSING
        1.7.1 Flour
        1.7.2 Use of Potato
        1.7.3 Salts
        1.7.4 Food additives
        1.7.5 Emulsifiers
        1.7.6 Polysaccharides
    1.8 INDUSTRIALIZATION OF NOODLE PRODUCTION
    1.9 NUTRITION AND HEALTH OF NOODLES
        1.9.1 Why food additives are necessary in noodles
    1.10 SCOPE OF STUDY
    1.11 RESEARCH OBJECTIVES AND PROBLEM STATEMENT
CHAPTER2 EFFECTS OF XANTHAN GUM ON COOKING QUALITIES,TEXTURE AND MICROSTRUCTURES OF FRESH POTATO INSTANT NOODLES
    2.1 INTRODUCTION
    2.2 MATERIAL AND METHOD
        2.2.1 Material
        2.2.2 Preparation of fresh potato hot dry noodles
        2.2.3 Rapid visco-Analyzer(RVA)measurement
        2.2.4 Measurement of Rheological properties of noodles
        2.2.5 Cooking Qualities of noodles
        2.2.6 Texture properties of noodles
        2.2.7 Color measurement of noodles
        2.2.8 Scanning Electron Microscopy(SEM)analysis
        2.2.9 Statistical Analysis
    2.3 RESULTS AND DISCUSSION
        2.3.1 Effect of XG addition on the pasting properties of noodles
        2.3.2 Effect of XG incorporation on color attributes of noodles
        2.3.3 Effect of XG addition on rheological characteristics of noodles
        2.3.4 Effect of XG addition on cooking qualities of noodles
        2.3.5 Effect of XG addition on texture characteristics of noodles
        2.3.6 Effect of XG addition on microstructures of noodles
    2.4.CONCLUSIONS
CHAPTER3 EFFECTS OF XANTHAN GUM AND SODIUM DODECYL SULFATE ON PHYSICO-CHEMICAL,RHEOLOGICAL AND MICROSTRUCTURE PROPERTIES OF NON-FRIED POTATO INSTANT NOODLES
    3.1 INTRODUCTION
    3.2 MATERIAL AND METHODS
        3.2.1 Preparation of fresh potato hot dry noodles
        3.2.2 Rapid visco-analyzer(RVA)measurement
        3.2.3 Measurement of rheological properties of noodles
        3.2.4 Cooking qualities of noodles
        3.2.5 Color measurement of noodles
        3.2.6 Texture properties of noodles and Scanning electron microscopy(SEM)analysis
        3.2.7 Structural characteristics of noodles
        3.2.8 Low-Field Nuclear Magnetic Resonance(LF-NMR)Analysis
        3.2.9 Statistical Analysis
    3.3 RESULTS AND DISCUSSION
        3.3.1 Effects of XG and SDS addition on pasting
        3.3.2 Effects of XG and SDS addition on color and cooking qualities of noodles
        3.3.3 Effects of XG and SDS on textural characteristics of noodles
        3.3.4 Effects of XG and SDS on rheological properties of noodles
        3.3.5 Structural analysis by FT-IR spectroscopy
        3.3.6 Low Field Nuclear Magnetic Resonance(LFNMR)analysis
        3.3.7 Microstructures of noodles samples
    3.4 CONCLUSION
CHAPTER4 THE INFLUENCE OF EMULSIFIERS ON PHYSICOCHEMICAL PROPERTIES OF FRESH POTATO INSTANT DRY NOODLES AND ITS DOUGH PASTING PROPERTIES
    4.1 INTRODUCTION
    4.2 MATERIALS AND METHODS
        4.2.1 Materials
        4.2.2 Preparation of instant fresh potato noodles
        4.2.3 Rapid visco-analyzer(RVA)measurement
        4.2.4 Rheological properties of instant fresh potato noodles dough samples
        4.2.5 Cooking loss and Color measurement
        4.2.6 Texture profile analysis
        4.2.7 Scanning electron microscopy analysis
        4.2.8 Fourier transform infrared spectroscopy(FT-IR)
        4.2.9 Low field nuclear magnetic resonance(LF-NMR)analysis
    4.3 RESULTS AND DISCUSSION
        4.3.1 Pasting properties of instant dry noodles
        4.3.2 Rheological characteristics of instant dry noodles
        4.3.3 Effect of emulsifiers on cooking loss and color parameters of instant dry noodles
        4.3.4 Effect of emulsifiers on the texture of instant dry noodles
        4.3.5 Effect of emulsifiers on the microstructure of instant dry noodles
        4.3.6 Effect of emulsifiers on the molecular structure of the noodles
        4.3.7 Effect of emulsifiers on water mobility and distribution in noodles
    4.4 CONCLUSION
CHAPTER5 EFFECTS OF GUMS ON PHYSICAL,MICROSTRUCTURE AND PASTING PROPERTIES OF QUALITY CHARACTERISTICS OF INSTANT DRY NOODLES
    5.1 INTRODUCTION
    5.2 MATERIAL AND METHODS
        5.2.1 Preparation of instant dry noodles
        5.2.2 Rheological properties
        5.2.3 Pasting properties of instant dry noodles
        5.2.4 Color analysis of instant dry noodles
        5.2.5 Morphology of instant dry noodles
        5.2.6 Texture profile analysis
        5.2.7 Statistical analysis
    5.3 RESULTS AND DISCUSSION
        5.3.1 RVA properties of instant dry noodles
        5.3.2 Rheological properties of instant dry noodles
        5.3.3 Color Parameters
        5.3.4 Microstructure of instant dry noodles
        5.3.5 Cooking qualities of instant dry Noodle
        5.3.6 Texture Profile analysis(TPA)
    5.4 CONCLUSION
CHAPTER6 THE INFLUENCE OF POLYSACCHARIDES ON THE,TEXTURE,COLOR AND MICROSTRUCTURE PROPERTIES OF INSTANT DRY NOODLES
    6.1 INTRODUCTION
    6.2 MATERIAL AND METHODS
        6.2.1 Preparation of fresh potato hot dry noodles
        6.2.2 Chemical structural changes of noodles
        6.2.3 Color analysis of noodles
        6.2.4 Texture profile analysis
        6.2.5 Morphology of noodles
        6.2.6 Statistical analysis
    6.3 RESULTS AND DISCUSSION
        6.3.1 Structural analysis by FT-IR spectroscopy
        6.3.2 Effect of polysaccharides on color parameters
        6.3.3 Effect of polysaccharides on the texture of instant dry noodles
        6.3.4 Microstructures of noodles samples
    6.4 CONCLUSION
CHAPTER7 SUMMARY AND RECOMMENDATION
REFERENCES
APPENDIX
ACKNOWLEDGEMENT


【參考文獻】：
期刊論文
[1]鹽、堿的添加對面條品質(zhì)的影響[J]. 申倩,陸啟玉.  糧食與油脂. 2017(03)
[2]Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods[J]. Yaoguang Li,Dongyun Ma,Dexiang Sun,Chenyang Wang,Jian Zhang,Yingxin Xie,Tiancai Guo.  The Crop Journal. 2015(04)



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