食品科学2018，Vol.39Issue(4)：32-36,5.DOI:10.7506/spkx1002-6630-201804006
面条蒸制过程中水分迁移及糊化特性
Moisture Migration and Pasting Profiles of Noodles during Steaming
摘要
Abstract
Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), a rapid viscosity analyzer (RVA) and an optical microscope were used to study the moisture migration, water status, pasting properties and microstructure of noodles during steaming. The correlation among moisture content, transverse relaxation time (T2), proton density (M2) and pasting properties was also analyzed. The results showed that less tightly bound water was the major component of the total moisture in steamed noodle. During steaming, moisture migrated from the surface to the interior until reaching the core. Moisture content and the proportions of less tightly bound water and tightly bound water increased until reaching a plateau; the proportion of tightly bound water showed a slower increase and the mobility of less tightly bound water gradually rose. Both peak viscosity and breakdown decreased with the increase of steaming time. The microscopic investigation showed that starch granules swelled, and became greater in size. Moreover, starch granules in the central region of steamed noodles had a lower degree of gelatinization than in the external region. Correlation analysis showed that moisture content was highly significantly correlated with T22, M22and Mtotal(P < 0.01), and each of these was significantly (P < 0.05) or extremely significantly (P < 0.01) with peak viscosity, breakdown and final viscosity.关键词
面条/蒸制/低场核磁共振/核磁成像/水分迁移/糊化特性Key words
noodle/steaming/low field nuclear magnetic resonance (LF-NMR)/magnetic resonance imaging (MRI)/moisture migration/pasting properties分类
轻工纺织引用本文复制引用
陈洁,余寒,王远辉,卞科..面条蒸制过程中水分迁移及糊化特性[J].食品科学,2018,39(4):32-36,5.基金项目
公益性行业(农业)科研专项(201303070) （农业）
