不同醒面次数对烩面面团特性及食用品质的影响

Effects of different dough wake-up times on the characteristics and edible quality of Huimian Noodles dough

中文关键词:  醒面次数  烩面  面团  面筋  微观结构

英文关键词:dough wake-up times  Huimian Noodles  dough  gluten  microstructur

中文摘要:

      目的 研究不同醒面次数对烩面面团中湿面筋含量、水分状态和面筋网络微观结构变化及品质特性的影响。方法 利用差示扫描量热仪和激光共聚焦显微镜, 结合烩面面团湿面筋含量和面筋指数指标, 同时以烩面拉伸特性、延伸率、蒸煮特性、质构特性及感官评价为指标进行综合分析。结果 0~3次醒面时, 随着醒面次数的增加, 面团中湿面筋含量、面筋指数、烩面的拉伸长度、收缩长度、拉伸收缩比、延伸率、硬度、黏合性和感官评分均显著增加(P<0.05), 但醒面次数超过3次后, 其各指标变化不明显(P>0.05); 0~3次醒面时, 随着醒面次数的增加, 面团的可冻结水含量、烩面蒸煮损失率显著降低(P<0.05), 但醒面次数超过3次后, 其指标变化不显著(P>0.05); 0~3次醒面时, 随着醒面次数的增加, 烩面的吸水率、弹性、咀嚼性、内聚性均提高, 醒面次数超过3次后, 各指标变化不明显(P>0.05)。增加醒面次数, 能促进形成面团面筋网络结构, 提高烩面拉伸特性, 改善烩面蒸煮特性、质构特性和感官品质。结论 3次醒面能明显改善烩面面团特性, 提高烩面食用品质, 为实际生产提供了理论依据。

英文摘要:

      Objective To study the effects of different dough wake-up times on wet gluten content, moisture state, microstructure change of gluten network and quality characteristics of Huimian Noodles dough. Methods By using differential scanning calorimeter and laser confocal microscope, combined with the test indexes of wet gluten content and gluten index of Huimian Noodles dough, the tensile properties, elongation, cooking properties, texture properties and sensory evaluation of Huimian Noodles were comprehensively analyzed. Results When 0?3 times of dough wake-up, with the increase of dough wake-up times, the wet gluten content, gluten index, Huimian Noodles’s stretching length, shrinking length, stretching-shrinking ratio, elongation, hardness, adhesiveness and sensory score all increased significantly (P<0.05), but after more than 3 times of dough wake-up, their indexes did not change significantly (P>0.05). When 0?3 times of dough wake-up, with the increase of dough wake-up times, the freezable water content and Huimian Noodles cooking loss rate of dough decreased significantly (P<0.05), but after more than 3 times of dough wake-up, their indexes did not change significantly (P>0.05). When 0?3 times of dough wake-up, with the increase of wake-up times, Huimian Noodles’s water absorption, elasticity, chewiness, cohesion all improved, but after wake-up times more than 3 times, the indexes did not change obviously (P>0.05). Increasing the dough wake-up times could promote the formation of dough gluten network structure, improve the Huimian Noodles tensile properties, and improve the cooking properties, texture properties and sensory quality of Huimian Noodles. Conclusion The 3 times of dough wake-up can significantly improve the characteristics of Huimian Noodles dough, improve the edible quality of Huimian Noodles dough, and provide a theoretical basis for actual production.