黑豆粉对面团流变特性及面条品质的影响
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摘要
为了提高面制品品质和人体对黑豆中优质蛋白、花青素的摄入,研究了黑豆粉不同添加比例对小麦面粉粉质特性、面团流变特性及鲜面条的蒸煮特性和质构特性的影响。研究结果表明:添加黑豆粉的小麦粉的吸水率和稳定时间均有一定的提高(P<0.05)。随着黑豆粉添加比例的增大,面团的弹性模量(G')、黏性模量(G')不断升高,当黑豆粉添加比例为4%时面团的损耗因子(tanδ)最大。随着黑豆粉添加比例的增大,制品面条的干物质吸水率变化不显著(P>0.05),干物质的损失率呈现先减小后增大的趋势,当黑豆粉添加比例大于4%时,面条干物质损失率显著上升(P<0.05)。随黑豆粉添加比例的增大,熟面条的坚实度、光滑性和食味均得到提高,面条的硬度、黏聚性呈现出逐渐增强的趋势,而回复性呈现出先增大后减小的趋势。黑豆粉的添加比例为4%时,面团的弹性比例和面条的回复性达到最大。因此,黑豆粉在小麦粉中的最佳添加比例为4%。
In order to improve the quality of flour products and the human body's intake of high quality protein and anthocyanin in black beans,the effects of different proportions of black bean flour on the farinographical properties of wheat flour,rheological properties of dough and cooking characteristics and texture characteristics of fresh noodles were studied. The results showed that the water absorption and stability of wheat flour increased after adding black bean flour(P<0.05). As content of the black bean flour increased,the elastic modulus(G')and viscous modulus(G')of the dough increased continuously. When the addition level was 4%,the dough loss factor(tan δ) was the largest. With the increasing proportions of black bean flour,the water absorption rate of dry matter in noodles did not change significantly(P>0.05),and the loss rate of dry matter showed a trend of decreasing first and then increasing. When the addition level was more than 4%,the dry matter loss rate of the noodles increased significantly(P<0.05). The firmness,smoothness and taste of cooked noodles were improved.The hardness and cohesiveness of noodles showed an increasing tendency with increase of the black bean flour,while the recovery showed an opposite trend. When the amount of black bean flour was 4%,the elastic ratio of the dough and the recovery of the noodles were maximized. Based on the above results,it was confirmed that the optimal amount of black soybean flour added to wheat flour was 4%.
In order to improve the quality of flour products and the human body's intake of high quality protein and anthocyanin in black beans,the effects of different proportions of black bean flour on the farinographical properties of wheat flour,rheological properties of dough and cooking characteristics and texture characteristics of fresh noodles were studied. The results showed that the water absorption and stability of wheat flour increased after adding black bean flour(P<0.05). As content of the black bean flour increased,the elastic modulus(G')and viscous modulus(G')of the dough increased continuously. When the addition level was 4%,the dough loss factor(tan δ) was the largest. With the increasing proportions of black bean flour,the water absorption rate of dry matter in noodles did not change significantly(P>0.05),and the loss rate of dry matter showed a trend of decreasing first and then increasing. When the addition level was more than 4%,the dry matter loss rate of the noodles increased significantly(P<0.05). The firmness,smoothness and taste of cooked noodles were improved.The hardness and cohesiveness of noodles showed an increasing tendency with increase of the black bean flour,while the recovery showed an opposite trend. When the amount of black bean flour was 4%,the elastic ratio of the dough and the recovery of the noodles were maximized. Based on the above results,it was confirmed that the optimal amount of black soybean flour added to wheat flour was 4%.
引文
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[16]张继武,华平.黑大豆营养面条的研制[J].食品科技,2010,35(8):201-203.
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[19]谢岩黎,王晨,郝振宇.抗性淀粉与小麦粉共混体系黏弹性的研究[J].中国粮油学报,2018,33(2):25-30.
[20]屈小燕.大豆面条的研制[D].郑州:河南工业大学,2018.
[21] YE X T,SVI Z Q. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time[J]. International Journal of Biological Macromolecules,2016,84:428-433.
[22]王瑞红,朱笛,陈复生,等.质构化大豆蛋白对面粉糊化特性及面条品质的影响[J].河南工业大学学报(自然科学版),2017,38(2):33-39.
[23]代养勇,曹健,董海洲,等.大豆食品豆腥味研究进展[J].中国粮油学报,2007(4):50-53.
[2] MOJICA L,BERHOW M,GONZALEZ D M E.Black bean anthocyanin-rich extracts as food colorants:Physicochemical stability and antidia betes potential[J]. Food Chemistry,2017,229:628-639.
[3] HAYAT I,AHMAD A,MASUD T,et al. Nutritional and health perspectives of beans(Phaseolus vulgaris L.):an overview[J]. Critical Reviews in Food Science Nutrition,2014,54(5):580-592.
[4] ADELEYE B,WONG S. Sensory and objective quality of brownies produced from composite flour of wheat and black beans[J]. Journal of the Academy of Nutrition and Dietetics,2018,118(9):A49.
[5] MAFORIMBO E. Enhancing soy-wheat breadmaking properties using physically-modified soy flour[J]. Journal of Pathology&Bacteriology,2018,81(2):539.
[6]李晓倩,周惠明,朱科学,等.高酶活大豆粉对馒头增白效果的研究[J].食品与机械,2016,32(4):197-200.
[7] RIBOTTA P D,ARNULPHI S A,LE譫N A E,et al. Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour[J]. Journal of the Science of Food and Agriculture,2010,85(11):1889-1896.
[8]郑刚,胡小松,李全宏,等.脱脂大豆对面团流变学特性及用其制成面条品质的影响[J].食品科学,2007,28(4):99-102.
[9]高雪丽.大豆7S、11S球蛋白与分离蛋白影响面团特性及馒头品质的机理研究[D].杨凌:西北农林科技大学,2015.
[10]刘俊梅,王丹洋,吴世玉,等.黑米黑豆面条挤压工艺参数的优化[J].食品研究与开发,2018,39(13):64-69.
[11] ANTON A A,ROSS K A,LUKOW O M,et al.Influence of added bean flour(Phaseolus vulgaris L.)on some physical and nutritional properties of wheat flour tortillas[J]. Food Chemistry,2008,109(1):33-41.
[12] HADNADEV M,HADNADEV T D,譒IMURINA O,et al. Empirical and fundamental rheological properties of wheat flour dough as affected by different climatic conditions[J].Journal of Agricultural Science and Technology,2018,15(2):1381-1391.
[13] LEE S,WARNER K,INGLETT G E. Rheological properties and baking performance of new oatβ-glucan-rich hydrocolloids[J]. Journal of Agricultural and Food Chemistry,2005,53(25):9805-9809.
[14] GRAIVER N G,ZARITZKY N E,CALIFANO A N. Viscoelastic behavior of refrigerated and frozen low-moisture mozzarella cheese[J].Journal of Food Science,2004,69(3):FEP123-FEP128.
[15] LEE S,INGLETT G E. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies&dagger[J]. International Journal of Food Science&Technology,2006,41(5):553-559.
[16]张继武,华平.黑大豆营养面条的研制[J].食品科技,2010,35(8):201-203.
[17]李茹.黑豆脂氧合酶的制备及其酶学性质的鉴定[D].太原:山西大学,2016.
[18] AHMED J. Effect of particle size and temperature on rheology and creep behavior of barleyβ-d-glucan concentrate dough[J]. Carbohydrate Polymers,2014,111:89-100.
[19]谢岩黎,王晨,郝振宇.抗性淀粉与小麦粉共混体系黏弹性的研究[J].中国粮油学报,2018,33(2):25-30.
[20]屈小燕.大豆面条的研制[D].郑州:河南工业大学,2018.
[21] YE X T,SVI Z Q. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time[J]. International Journal of Biological Macromolecules,2016,84:428-433.
[22]王瑞红,朱笛,陈复生,等.质构化大豆蛋白对面粉糊化特性及面条品质的影响[J].河南工业大学学报(自然科学版),2017,38(2):33-39.
[23]代养勇,曹健,董海洲,等.大豆食品豆腥味研究进展[J].中国粮油学报,2007(4):50-53.