食品与发酵工业 >

2024 , Vol. 50 >Issue 2: 206 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034121

研究报告

小麦配粉对生鲜面品质的影响

  • 温娅晴 ,
  • 张剑 ,
  • 张琨 ,
  • 王罡 ,
  • 赵阳 ,
  • 安艳霞 ,
  • 李梦琴 ,
  • 张伟峰 ,
  • 任秀娟 ,
  • 贾花婷
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  • 1(河南农业大学 食品科学技术学院,河南 郑州,450002)
    2(农业农村部大宗粮食加工重点实验室,河南 郑州,450002)
    3(陕西陕富面业有限责任公司,陕西 咸阳,712000)
    4(河南农业大学 理学院,河南 郑州,450002)
第一作者:硕士研究生(张剑教授为通信作者,E-mail:zz_zhangjian1973@126.com)

收稿日期: 2022-10-27

  修回日期: 2022-11-21

  网络出版日期: 2024-02-27

基金资助

河南省科技攻关项目(202102110133);河南农业大学特殊创新基金(KJCX2019C04)

收起

Effect of wheat flour blending on quality of wet-fresh noodles

  • WEN Yaqing ,
  • ZHANG Jian ,
  • ZHANG Kun ,
  • WANG Gang ,
  • ZHAO Yang ,
  • AN Yanxia ,
  • LI Mengqin ,
  • ZHANG Weifeng ,
  • REN Xiujuan ,
  • JIA Huating
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Village, Zhengzhou 450002, China)
    3(Shaanxi Shanfu Flour Co.Ltd., Xianyang 712000, China)
    4(College of Sciences, Henan Agricultural University, Zhengzhou 450002, China)

Received date: 2022-10-27

  Revised date: 2022-11-21

  Online published: 2024-02-27

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摘要

为提高生鲜面品质,研究小麦配粉对生鲜面品质的影响,将中原地区广泛种植的普通小麦与国内外4种面筋指数和稳定时间较高的小麦按照一定比例进行复配,测定配粉后的品质性状、面筋蛋白二级结构,并制成生鲜面测定其水分分布状况、质构和感官特性。结果发现,经配粉处理后,小麦粉的面筋指数和L*值得到显著提升;面筋蛋白二级结构中有序结构α-螺旋和β-折叠所占的比例之和显著高于原粉;所制得生鲜面的强结合水的相对含量显著增加,弱结合水显著下降;质构特性和感官评分优于原粉制得的生鲜面。综上,优质小麦粉的添加会通过改变面筋蛋白组分,使面筋蛋白二级结构和生鲜面的水分分布发生变化,从而提高生鲜面的质构特性和感官评分。该研究为中等品质普麦生产生鲜面专用粉加工提供一定参考依据。

关键词： 配粉; 生鲜面; 品质; 二级结构; 水分分布

本文引用格式

温娅晴 , 张剑 , 张琨 , 王罡 , 赵阳 , 安艳霞 , 李梦琴 , 张伟峰 , 任秀娟 , 贾花婷 . 小麦配粉对生鲜面品质的影响[J]. 食品与发酵工业, 2024 , 50(2) : 206 -212 . DOI: 10.13995/j.cnki.11-1802/ts.034121

Abstract

To improve the quality of wet-fresh noodles and study the influence of flour blending on the quality of wet-fresh noodles, the ordinary wheat widely planted in the Central Plains was compounded with four high-quality wheats at home and abroad in a certain proportion, and the flour quality traits and gluten protein secondary structure after blending were determined, and the moisture distribution, texture, and sensory characteristics of wet-fresh noodles were examined. Results showed that the gluten index and L* value of wheat flour significantly improved after flour blending. The sum of the proportions of ordered structures α-helical and β-fold in the secondary structure of gluten protein was significantly higher than that of the original powder. The relative content of strongly bound water of the prepared wet-fresh noodles increased significantly, and the weak bound water decreased significantly. The wet-fresh noodles′ texture properties and the sensory score of blending flour were better than those produced from the original flour. It was believed that the addition of high-quality wheat flour could change the secondary structure of gluten protein and the moisture distribution of wet-fresh noodles by changing the gluten protein components, thereby improving the texture characteristics and sensory score of fresh wet noodles. The study will provide a theoretical reference for the special flour for wet-fresh noodles of medium-gluten wheat flour.

Key words： flour blending; wet-fresh noodle; quality; secondary structure; moisture distribution

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