食品科学 ›› 2013, Vol. 34 ›› Issue (7): 92-98.doi: 10.7506/spkx1002-6630-201307020

• 基础研究 • 上一篇    下一篇

麦麸添加量和粒度对中国干面条质构特性的影响

陈建省,郭启芳,崔金龙,张永祥,李兴翠,严作臣,田纪春*,徐 慧,刘 凯   

  1. 国家生物学重点实验室,山东农业大学小麦品质育种研究室,山东 泰安 271018
  • 收稿日期:2011-11-11 修回日期:2013-02-20 出版日期:2013-04-15 发布日期:2013-03-20
  • 通讯作者: 田纪春 E-mail:jctian9666@126.com

Effects of Particle Size and Addition Level of Wheat Bran on Texture Properties of Dry White Chinese Noodle

CHEN Jian-sheng,GUO Qi-fang,CUI Jin-long,ZHANG Yong-xiang,LI Xing-cui,YAN Zuo-chen,TIAN Ji-chun*,XU Hui,LIU Kai   

  1. State Key Laboratory of Crop Biology, Group of Wheat Quality Breeding, Shandong Agricultural University, Tai’an 271018, China
  • Received:2011-11-11 Revised:2013-02-20 Online:2013-04-15 Published:2013-03-20
  • Contact: TIAN Ji-chun E-mail:jctian9666@126.com

摘要: 利用山农优麦号面粉为材料,研究不同麦麸添加量(质量分数为5%、10%、15%、20%)和不同粒度(0.16~0.43、0.43~1.0、1.5~2.0、2.0~2.5mm)对面条质构特性的影响。结果表明:麦麸添加量和粒度对面条质构特性产生显著影响(P<0.05)。面条质构特性参数脆性、柔韧性、曲线积分随着麸皮添加量和粒度的增加而显著降低。当麸皮粒度小于0.43mm时,干面条的脆性随着添加量的增加呈下降趋势;对于5%的添加量,不同粒度处理脆性没有显著差异,但当添加量超过10%时,粒度处理间存在显著差异(P<0.05)。当添加少于10%的细麸皮时,干面条柔韧性稍有下降,但对于粗麸皮,当添加量少于5%时干面条柔韧性就呈显著下降趋势。随着添加量和麸皮粒度的增加,熟面条的硬度、胶着性和咀嚼性显著下降,而黏性增加。熟面条弹性和黏聚性没有表现出规律性的变化。对于细麸皮,随着添加量增加面条的硬度没有显著降低,而添加粗麸皮则表现出显著的下降趋势。对于中等粒度和大粒度麸皮,添加量在5%~15%处理间对面条的黏聚性、弹性和恢复性没有显著差异。因此,添加10%之内的细麦麸和不超过5%的中等粒度的麦麸能够加工出富含膳食纤维的干面条。

关键词: 麦麸, 面条, 质构特性, 膳食纤维

Abstract: Wheat bran is one of the major dietary fibre sources widely used in food. The effects of particle size and addition level of wheat bran on the texture properties of dry white Chinese noodle (DWCN) were investigated in this study. Noodles were made of Shannong 2 wheat flour mixed with wheat bran at four different levels (5%, 10%, 15% and 20%) and of four different particle sizes (0.16-0.43 mm, 0.43-1.0 mm, 1.5-2.0 mm and 2.0-2.5mm). The results showed that the addition level and particle size of wheat bran had considerable influence on noodle texture properties. In general, the breaking strength, flexibility and area integrals of the strength curve decreased obviously as wheat bran particle size and addition level increased. The dry noodle breaking strength (DNBS) showed a downtrend with increasing addition level when the bran size was larger than 0.43 mm. At 5% addition level, there were no differences in DNBS, which was obvious when more than 10% wheat bran was added. For the fine bran (size < 0.43 mm), there was only a slight decrease in dry noodle flexibility (DNF) when the addition level of wheat bran was less than 10%. But for coarse bran, there was obvious effect of addition level on DNF even though the addition was less than 5%. With increasing particle size and addition level of wheat bran, the hardness, gumminess and chewiness of cooked noodle decreased and adhesiveness increased. However, the changing trends of springiness and cohesiveness were not consistent. For fine bran, there was no significant decrease in hardness when the addition level was less than 10%, but for coarse bran, there was a remarkable decrease. For medium and coarse bran, addition of wheat bran had no effect on cohesiveness, springiness or resilience of noodles at 5%-15% addition levels. We suggest that 10% and less fine bran or 5% and less medium bran should be required to produce fibre-rich DWCN.

Key words: wheat bran, noodle, texture properties, fibre

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