摘要
该研究为改善辣条坯体品质,测定添加低聚甘露糖和低聚木糖(添加量:2.0%、4.0%、6.0%、8.0%,质量分数,下同)对小麦粉的粉质特性、拉伸特性、糊化特性和辣条坯体的膨胀率、吸油率、水分含量和硬度的影响。结果显示:随低聚甘露糖、低聚木糖添加量的增加,吸水率、弱化度呈降低趋势,形成时间、稳定时间显著增加;拉伸面积、拉伸阻力和最大拉伸阻力在添加这2种低聚糖后均有一定的上升进而改善产品品质;随着低聚糖的增加,峰值黏度显著降低,衰减值降低,回生值降低,糊化温度增大,表明低聚糖的加入能够维持淀粉结构的稳定、减缓淀粉的回生进程、抑制了淀粉的糊化;随着低聚糖添加量的增加,辣条坯体的膨胀度、吸油率、水分含量均呈增加趋势,样品硬度呈现降低趋势。因此,在辣条生产中添加适量的低聚糖能改善产品品质,提高产品市场竞争力。
To improve the quality of spicy wheat gluten sticks,mannose oligosaccharides(2.0%,4.0%,6.0%,and 8.0%,mass fraction)and xylooligosaccharides(2.0%,4.0%,6.0%,and 8.0%,mass fraction)were used as the additives.The silty properties,tensile properties,gelatinization properties of wheat flour and the expansion rate,oil absorption rate,water content,hardness and the total number of molds of spicy wheat gluten sticks were evaluated in this study.Results showed that the water absorption and the degree of weakening tended to decrease,while the formation time and stabilization time increased significantly with the increase of mannose oligosaccharide and xylooligosaccharide contents.After the addition of oligosaccharides,the tensile area,tensile resistance,and maximum tensile resistance increased.With the increase in oligosaccharides content,the peak viscosity,attenuation value,recovery value,and gelatinization temperature decreased significantly.These indicated that the addition of oligosaccharides could maintain the stability of the starch structure,slow down the process of starch recovery,and inhibit the gelatinization of starch.Accordingly,the swelling degree,oil absorption rate,and water content of spicy wheat gluten sticks tended to increase,while the hardness of spicy wheat gluten stick samples tended to decrease.Therefore,oligosaccharides can improve the product quality of spicy wheat gluten sticks and increase product competition.
作者
梅媛
双媛
柯媛
杨恒
肖甚圣
丁贝贝
王学东
MEI Yuan;SUANG Yuan;KE Yuan;YANG Heng;XIAO Shensheng;DING Beibei;WANG Xuedong(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Angel Yeast Co.Ltd.,Yichang 443003,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第1期230-237,共8页
Food and Fermentation Industries
基金
国家重点研发计划项目(2016YFD0400701)
武汉轻工大学校立科研项目(2021Y09)。
关键词
低聚糖
挤压
辣条
面制品
oligosaccharide
extrusion
spicy wheat gluten sticks
flour products
作者简介
第一作者:梅媛,硕士研究生;通信作者:王学东,教授,E-mail:xuedongwuhan@163.com。
