食品科学2024，Vol.45Issue(10)：72-79,8.DOI:10.7506/spkx1002-6630-20230911-081
甜荞全谷物粉对小麦面团流变特性及鲜湿面条品质的影响
Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles
摘要
Abstract
The present study tested the effect of addition of whole common buckwheat flour on the rheological properties of wheat dough,and the textural characteristics,water distribution,secondary structure and molecular mass distribution of proteins,microstructure,and color of fresh noodles.The results demonstrated that the dough with 30％whole common buckwheat flour had a higher G'(5.3 × 105 Pa)and a minimum tan δ value of 0.50.The resulting noodles had a maximum elasticity of 0.97,a maximum α-helix content of 28.30％,and a denser and more homogenous microstructure.According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)data,the band intensities of buckwheat protein subunits increased with increasing addition of whole common buckwheat flour.Compared with the control group,the addition of whole common buckwheat flour caused partial transformation of tightly bound water to weakly bound water and free water.As the addition of common buckwheat flour increased,the L*value of noodles decreased significantly,the a*and b*values increased to varying degrees,and as a result the overall color turned reddish and yellow.In conclusion,the addition of 30％whole common buckwheat flour can improve the mechanical properties and processing quality of fresh noodles.关键词
甜荞全谷物粉/面团/流变特性/面条/质构特性/微观结构Key words
whole common buckwheat flour/dough/rheological properties/noodles/texture properties/microstructure分类
轻工业引用本文复制引用
闫铭欢,吴伟菁,罗登林,贺家亮,王立博,陈静,任艳娟,张恒云,张彬,刘文超,王昊然..甜荞全谷物粉对小麦面团流变特性及鲜湿面条品质的影响[J].食品科学,2024,45(10):72-79,8.基金项目
国家自然科学基金青年科学基金项目(32202096) （32202096）
河南省重点研发与推广专项(科技攻关)(232102110159 （科技攻关）
232102110126) （）
河南省重大公益专项(201300110300) （201300110300）
教育部产学合作协同育人项目(220503880205011) （220503880205011）
河南科技大学博士科研启动基金项目(13480082) （13480082）
