食品与机械2017，Vol.33Issue(11)：28-32,5.
和面及揉面方式对冷冻熟面品质的影响
Effects of different mixing and kneading methods on the quality of frozen cooked noodles
摘要
Abstract
In this paper,the effect of different mixing (vacuum,conventional and manual) and kneading (machine kneading,hand kneading and non-kneading) methods on the quality of frozen cooked noodles were studied.The different processing methods on the cooking and texture properties of the frozen cooked noodle were investigated,and by NMR analyzed the water changes,use SE-HPLC to analyze the changes in protein.The results showed that the frozen cooked noodlemixed in vacuum condition had the best texture and cooking properties,the highest percentage of A21 and the lowest SDS extractability.It showed that vacuum condition could promote the crosslinking of gluten protein,make the gluten more continue and evenly,and combined with water more tightly;kneading process especially manual kneading could make the noodle with better cooking and texture properties,and the higher percentage of A21,reduced the SDS extractability,showed that kneading specially by hand could make the gluten more complete and promote the combination of gluten with water.关键词
冷冻熟面/质构特性/水分分布/微观结构/SDS蛋白可提取率Key words
frozen cooked noodle/texture characteristics/water distribution/microstructure/SDS extractabiliy引用本文复制引用
邵丽芳,朱科学,郭晓娜..和面及揉面方式对冷冻熟面品质的影响[J].食品与机械,2017,33(11):28-32,5.基金项目
国家自然科学基金面上项目(编号:31571871) （编号:31571871）
全国粮食行业青年拔尖人才服务行业需求自主选题项目(编号:LQ2016202) （编号:LQ2016202）
江苏省“六大人才高峰”高层次人才资助项目 （）
江苏省“现代粮食流通与安全协同创新中心”资助项目 （）
