为增强小麦粉的面团网络结构,提高面条加工品质,该实验利用磁场技术对小麦粉进行改性处理,探究不同磁场强度(0、2、4、6、8、10 mT)处理对小麦粉的面团水分分布、面团混合特性、面团流变特性、面条品质的影响。结果表明,随着磁场强度的增加(0~8 mT),面团中水分子与淀粉及蛋白质结合更加紧密,面筋的耐机械搅拌力得到增强,面团表现出更具有弹性的凝胶网络结构。此外,磁场改性小麦粉显著改善了其面条质构及蒸煮品质(P＜0.05)。当磁场处理强度达到8 mT时,面团的结合水比例增加22.27%,蒸煮损失率降低20.76%,拉断伸长率增加了25.96%。磁场处理影响了面筋蛋白和淀粉分子的排列方式,有序的分子排列结构使得面团网络结构更加连续且稳定。综合分析,磁场技术对小麦的改性处理使得其面团网络结构更加致密稳定,可用于生产品质较高的小麦面条。
To optimize the dough network structure and enhance the noodle processing quality of wheat flour, magnetic field technology was employed to treat wheat flour.The study examined the effects of magnetic field intensities (0, 2, 4, 6, 8, 10 mT) on dough water distribution, mixing characteristics, rheological properties, and noodle quality.Results showed that increasing magnetic field strength (0-8 mT) facilitated water binding in starch-protein complexes.This increased gluten resistance and promoted elastic gel network formation.Furthermore, magnetic field-treated wheat flour significantly enhanced textural properties and cooking performance in resultant noodles (P＜0.05).Wheat flour treated at 8 mT observed optimal performance, including bound water content increased by 22.27%, cooking loss decreased by 20.76% and tensile elongation improved by 25.96% compared to untreated controls.Magnetic field treatment induced structural reorganization of gluten proteins and starch molecules.The resulting ordered molecular alignment improved the continuity and stability of the dough matrix.The analysis confirmed that magnetic field modification produced denser and more stable dough networks, demonstrating its effectiveness for premium noodle production.
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