利用掃描電子顯微鏡、質(zhì)構(gòu)分析儀等研究了熱改性前后青稞粉與含不同比例中筋小麥粉的復(fù)配體系對面條品質(zhì)的影響,初步探討了谷朊粉對青稞面條品質(zhì)的改良效果。結(jié)果表明:濕熱處理青稞粉和干熱處理青稞粉的抗消化淀粉質(zhì)量分?jǐn)?shù)分別達(dá)到了39.17%和34.08%,遠(yuǎn)高于原青稞粉（21.95%）。采用與中筋小麥粉復(fù)配的方法,當(dāng)面條中小麥粉添加量從30%增加至70%時,能提高3種青稞面條顯微結(jié)構(gòu)的致密性,降低斷條率,提高烹煮性能和質(zhì)構(gòu)性能,從而有效改善青稞面條和熱改性青稞面條的品質(zhì)。進(jìn)一步利用谷朊粉進(jìn)行品質(zhì)改良,制得青稞粉添加量為50%以及谷朊粉添加量為5%的面條,其烹煮性能和質(zhì)構(gòu)性能與普通小麥面條相媲美,展示出濕熱改性和干熱改性青稞粉在面條中應(yīng)用的可行性。研究結(jié)果為高品質(zhì)營養(yǎng)健康青稞面條的開發(fā)提供理論依據(jù)和基礎(chǔ)數(shù)據(jù)。 

【文章來源】：食品科學(xué). 2020,41(23)北大核心EICSCD

【文章頁數(shù)】：8 頁

【文章目錄】：
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



本文編號：3576236