食品科学2025，Vol.46Issue(11)：64-75,12.DOI:10.7506/spkx1002-6630-20241024-160
薏苡仁对小麦面团流变特性、结构特性和面条品质的影响
Effect of Coix Seed on the Rheological and Structural Properties of Wheat Dough and Noodle Quality
摘要
Abstract
The effect of coix seed flour(0%-25%)on the rheological and structural properties of wheat dough and noodle quality was investigated.The addition of coix seed flour was found to enhance the elasticity of dough,which may be attributed to the fact that small starch particles increase the filling capacity within the dough matrix.This increase subsequently resulted in more complete and uniform structure of dough.Moreover,setback viscosity rose to 1 095 cP.The rapid water absorption of coix seed starch led to changes in the secondary structure of proteins in dough.The proportion of β-sheet markedly increased,whereas the proportion of α-helix decreased with increasing level of coix seed flour substitution.Meanwhile,coix seed flour substitution significantly reduced the estimated glycemic index of noodles.Correlation analysis revealed that pasting parameters had significant effects on the evaluation of noodle quality.This study provides a foundation for researchers to substitute wheat flour with coix seed flour.关键词
薏苡仁/面团/特性/面条质量Key words
coix seed/dough/properties/noodle quality分类
轻工业引用本文复制引用
吴映梅,徐龙泉,余云流,罗光杰,王成丽,蒲定芳,黄群..薏苡仁对小麦面团流变特性、结构特性和面条品质的影响[J].食品科学,2025,46(11):64-75,12.基金项目
贵州省基础研究(自然科学)计划青年引导项目(黔科合基础-[2024]青年238) （自然科学）
贵州省大学生创新创业训练计划项目(S202110660083) （S202110660083）
