食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 234 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041751

研究报告

板栗粉粒径对小麦鲜湿面品质特性的影响

  • 李良怡 ,
  • 吴安琪 ,
  • 赵培瑞 ,
  • 向峰麒 ,
  • 仝菲菲 ,
  • 周文化
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  • 1(中南林业科技大学 食品科学与工程学院,湖南 长沙,410004)
    2(稻谷及副产物深加工国家工程研究中心,湖南 长沙,410004)
    3(特医食品加工湖南省重点实验室,湖南 长沙,410004)
    4(湖南省粮油产品质量监测中心,国家粮食-稻谷产后工程技术研究中心,湖南 长沙,410008)
第一作者:博士研究生(周文化教授为通信作者,E-mail:zhowenhua@126.com)

收稿日期: 2024-12-02

  修回日期: 2025-02-10

  网络出版日期: 2025-10-16

基金资助

湖南省林业科技攻关与创新资金项目(XLK202428);湖南省重点研发项目(2023NK2033,2024JK2147);林业和草原科技成果国家级推广项目(2023133127);“克明食品”研究生科技创新项目(2023KMCX01)

收起

Effect of chestnut powder particle size on the quality characteristics of wheat fresh wet noodles

  • LI Liangyi ,
  • WU Anqi ,
  • ZHAO Peirui ,
  • XIANG Fengqi ,
  • TONG Feifei ,
  • ZHOU Wenhua
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  • 1(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
    2(National Engineering Research Center for Deep Processing of Rice and By-products, Changsha 410004, China)
    3(Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China)
    4(Hunan Provincial Grain and Oil Product Quality Monitoring Center, National Grain and Rice Postpartum Engineering and Technigue Research Center, Changsha 410008, China)

Received date: 2024-12-02

  Revised date: 2025-02-10

  Online published: 2025-10-16

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摘要

为探究板栗粉粒径对小麦鲜湿面品质特性的影响,该研究将不同粒径大小的板栗粉添加至小麦粉中制成板栗面团和鲜湿面。采用粉质仪、质构仪、流变仪、快速黏度分析仪、低场核磁共振仪等分析板栗粉粒径对小麦粉粉质特性、糊化特性、流变学特性及鲜湿面品质特性的影响。结果表明,随着板栗粉粒径的减小,板栗粉的基本营养组分破坏较明显,损伤淀粉含量显著增加(P<0.05),蛋白质、直链淀粉和淀粉含量均不断减少。同时,混合粉的糊化特性降低,面团的稳定时间延长,面团的形成时间缩短,而混合面团的储能模量(G′)和损耗模量(G″)值提高,且G′值占主导地位。此外,随着板栗粉粒径的减小,可降低板栗鲜湿面的蒸煮损失率、最佳蒸煮时间和弱结合水含量,提高板栗鲜湿面的吸水率、深层结合水含量、弹性、光滑性、硬度及拉伸特性,改善板栗鲜湿面的色泽和感官特性。扫描电镜的结果显示,粒径较小的板栗粉更利于填充面筋网络结构与淀粉之间的空隙。综上所述,板栗粉在粒径为48.47~28.66 μm时可更好改善小麦面团的加工适应性及鲜湿面的食用品质,可为板栗粉在面制品领域深加工的进一步应用提供一定的实验基础。

关键词： 板栗粉; 粒径; 小麦面团; 流变学特性; 鲜湿面

本文引用格式

李良怡 , 吴安琪 , 赵培瑞 , 向峰麒 , 仝菲菲 , 周文化 . 板栗粉粒径对小麦鲜湿面品质特性的影响[J]. 食品与发酵工业, 2025 , 51(18) : 234 -242 . DOI: 10.13995/j.cnki.11-1802/ts.041751

Abstract

In order to investigate the effect of chestnut flour particle size on the quality characteristics of fresh wet noodles, chestnut flour of different particle sizes was added to wheat flour to make chestnut dough, as well as fresh and wet noodles in this study.The effects of chestnut flour particle size on the flour quality characteristics, pasting characteristics, rheological characteristics, and fresh wet noodle quality characteristics of wheat flour were analyzed by a powder quality meter, texture meter, rheometer, rapid viscosity analyzer, and low-field nuclear magnetic resonance instrument.The results showed that as the particle size of chestnut flour decreased, the basic nutritional components of chestnut flour were more obviously destroyed, the content of damaged starch increased significantly (P<0.05), and the content of protein, straight-chain starch, and amylose decreased continuously.Meanwhile, the gelatinization characteristics of the mixed flour decreased, the stabilization time of the dough increased, the formation time of the dough decreased, while the values of storage modulus (G′) and loss modulus (G″) of the mixed dough increased, with the G′ value being dominant.In addition, as the particle size of chestnut flour decreased, the cooking loss rate, optimal cooking time, and weakly bound water content of chestnut fresh wet noodles could be reduced, and the water absorption, deeply bound water content, elasticity, smoothness, hardness, and tensile properties of chestnut fresh wet noodles could be increased, and the color and sensory properties of chestnut fresh wet noodles could be improved.The results of scanning electron microscopy (SEM) showed that chestnut flour of smaller particle size was more favorable for filling the gaps between the gluten network structure and starch.In conclusion, chestnut flour with particle sizes ranging from 48.47 to 28.66 μm can better improve the processing adaptability of wheat dough and the edible quality of fresh wet noodles, which can provide a certain experimental basis for the further application of chestnut flour in the deep processing of noodle products.

Key words： chestnut flour; grain size; wheat dough; rheological characteristic; fresh wet noodle

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