| 魏星,王晓龙,李小平,李亮,胡新中.不同含水量面条蒸煮品质差异机制研究[J].中国粮油学报,2024,39(4):49-58 |
| 不同含水量面条蒸煮品质差异机制研究 |
| Analysis the Mechanism Difference of Cooking Qualities?of Noodles with Different Moisture Content |
| 投稿时间：2023-04-18 修订日期：2023-09-02 |
| DOI： |
| 中文关键词: 面条品质 蒸煮特性 含水量 水分组成 微观结构 |
| 英文关键词:noodle quality cooking characteristic moisture content moisture composition microstructure |
| 基金项目:陕西省谷物科学与营养创新团队（2020TD-049） |
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| 中文摘要: |
| 为了了解不同含水量的面条蒸煮时间差异和煮后面条的口感不同的内在机制，本实验以相同面粉为原料，制作了四种含水量的面条，与半干面（29.3%、25.1%水分）、干面（13.8%水分）相比，鲜面（32.6%水分）的最佳蒸煮时间较短（是干面的26%），吸水率较低且蒸煮损失小（7.91%），煮后面条内部面筋蛋白网络结构致密、孔隙度小且连续性好，弹性和咀嚼性较好，感官评价得分最高，其次为半干面、干面。四种面条的水分组成在煮之前内部仅有较低比例的自由水（T23），主要以结合水（T21、T22）为主，其来自和面过程中加入的水分；蒸煮中从外部吸收水分；煮后面条水分组成均以自由水（T23）为主，结合水（T21、T22）比例减小，而鲜面（32.6%水分）内部还保留一大部分弱结合水（T22），其来自和面过程中加入的水分；随着面条自身水分含量减少，面筋网络结构致密度降低，质构和口感降低。因为蒸煮过程中从锅中吸收水分量大、煮面时间长、蒸煮损失大，干面的蒸煮品质比生鲜面差。 |
| 英文摘要: |
| In order to understand the internal mechanism of different cooking time of noodles with different moisture content and different taste of noodles after cooking. The same flour was used to make four kinds of noodles with different moisture content. Compared with semi-dry noodles (29.3%, 25.1% moisture) and dry noodles (13.8% moisture), fresh noodles (32.6% moisture) had shorter optimum cooking time (26% of dry noodles), lower water absorption (57.14%) and less cooking loss (7.91%). After cooking, the gluten protein network inside the noodles had dense structure, small porosity and good continuity. Texture and sensory results were consistent, elasticity and chewiness were better, and sensory evaluation scores were the highest, followed by semi-dry noodles and dry noodles. The water composition of the four kinds of noodles was mainly composed of the combined water (T21, T22) before cooking, which came from the water added in the process of dough mixing. The water was absorbed from the outside in cooking process; After cooking, the water composition of the noodles was mainly free water (T23), while the fresh noodles (32.6% moisture) still retained a large part of weakly bound water (T22), which came from the water added in the cooking process. As the moisture content of noodles decreased, the gluten network structure resulted in the decrease of density, texture and taste. The cooking quality of dry noodles is worse than fresh noodles because of the large amount of water absorbed from the pot in the cooking process, the longer cooking time and the higher cooking loss. |
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