| 摘要: |
| 以小麦淀粉、小麦活性面筋粉和标准面粉为原料，通过控制各原料比例的方法，结合扫描电子显微镜技术，观察与分析了不同淀粉与蛋白质含量的混合粉在制作面条和方便面过程中微观结构、加工特性及食用品质的变化情况。结果表明，蛋白质和淀粉含量对面条和方便面的品质都有重要影响，相对而言，蛋白质的作用大于淀粉。只有蛋白质和淀粉间比例及其在面粉中含量处于比较合适的水平时，才能制成高品质的挂面和方便面。蛋白质经吸水或变性后形成的网络结构是使面团具有可塑性、熟面条具有弹性和部分韧性、方便面具有良好复水性的主要原因；也是束缚淀粉颗粒，防止其从面条中失落的主要因素。淀粉通过缓解面筋强度、添补蛋白质网络空隙等途径，有增大面团和面带延伸性、改善面带表面光滑性、增加面条白度等作用。 |
| 关键词: 面条 方便面 微观结构 蛋白质 淀粉 |
| DOI： |
| 分类号:S512.103.53 |
| 基金项目:国家“九五”农业科技攻关项目(96-002-02-03-06) |
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| Influence of wheat protein and starch on Chinese-style white salted noodle and fried instant noodle quality and microstructure |
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WANG Rui hui,CHEN Yao feng,GAO Xiu wu,QIN Zhen ni,REN Hui li,HAN De jun,LIANG Hong,WANG Rui hui,CHEN Yao feng,GAO Xiu wu,QIN Zhen ni,REN Hui li,HAN De jun,LIANG Hong,WANG Rui hui,CHEN Yao feng,GAO Xiu wu,QIN Zhen ni,REN Hui li,HAN De jun,LIANG Hong
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| Abstract: |
| Scanning Electron Microscopy was used to analyze the microstructure of Chinese-style white salted noodles and fried instant noodles made from flours with different starch and protein contents mixed with wheat starch,wheat active gluten powder and common flour.The processing characteristic and eating quality of each mixture were also tested at the same time.The results showed that both protein and starch had great effectson noodle quality,and protein played a more important role on noodle quality compared with starch.Only when there is aproperrate of protein to starch can flour be made into noodle sand instant noodles with high quality.It is the net work of protein after absorbing water or denatured that gives shaping ability to dough,part of elasticity and springy property to cooked noodle,good absorption quality to instant noodle and it is also the main material that holds starch from being lost during the course of cooking.Through deducing glutenps force and filling the space in gluten,starch can enhance the extending ability of dough and sheet,improve sheetp’s surface smoothness and give noodles with good white color. |
| Key words: noodle instant noodle microstructure protein,starch |
