【摘要】 该研究使用质构仪、布拉班德粉质仪、低场核磁共振和电镜扫描研究改良剂-木薯淀粉、谷朊粉、复合磷酸盐与瓜尔胶,对冷冻熟面(frozen cooked noodles,FCN)品质、加工性能、冻融稳定性和内部结构的影响,同时探究4种改良剂的最佳复配添加量。结果表明:木薯淀粉降低硬度使面条变黏,谷朊粉提高面条的硬度和回复性,复合磷酸盐提高面条的内聚性和回复性,瓜尔胶对硬度和回复性影响先升高后降低;谷朊粉和复合磷酸盐强化面筋网络,提高面粉加工性能,瓜尔胶抑制冰晶生长,保护面条品质。更多还原

【Abstract】 Using noodle texture analyzer,Brabender farinograph,nuclear magnetic resonance,low field nuclear magnetic resonance(LF-NMR),and scanning electron microscope(SEM),this research aimed to study the effects of improver,including cassava starch,wheat gluten,compound phosphate and guar gum,on the farinographical properties,freeze-thaw stability and internal structure of frozen cooked noodles. The results showed that cassava starch reduced the hardness and made noodles sticky,wheat gluten increased the hardness and recovery of noodles resilience,compound phosphate increased the cohesiveness and resilience of noodles,and guar gum increased hardness and resilience first than decreased. Wheat gluten and compound phosphate strengthened the gluten network to improve the processability of flour. Guar gum inhibited the growth of ice crystals to protects the noodle quality.更多还原