Effect of mixing time on the structural characteristics of noodle dough under vacuum
Effect of mixing time on the structural characteristics of noodle dough under vacuum
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DOI：
10.1016/j.foodchem.2015.04.045
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发表时间：
2015-12-01
期刊：
影响因子：
8.8
通讯作者：
Wei, Yimin
中科院分区：
文献类型：
--
作者：
Liu, Rui;Xing, Yanan;Wei, Yimin
采用质构分析（TPA）、扫描电镜（SEM）、傅里叶红外（FTIR）显微成像以及测定谷蛋白大聚物和游离sh含量等方法，研究了不同真空搅拌时间下面皮的结构特征。混合8 min后的面片质地更好，微观结构更致密均匀。混合不充分导致面筋分布不均匀，面筋网络发育不充分，特别是弱面筋面粉（Jimai 22）。过度混合不利于面团网络的发育，降低了成分空间分布的均匀性。此外，过度混合导致GMP含量降低，游离sh含量增加。含有不同蛋白质特性的面粉表现不同。与吉麦22相比，郑麦366的TPA、微观结构和游离sh含量受搅拌时间的影响较小，表明强筋面粉具有更好的面条面团搅拌能力。(C) 2015 Elsevier Ltd.版权所有。
The structural characteristics of noodle dough under different vacuum mixing times were investigated using three flour samples by texture profile analysis (TPA), SEM, FTIR micro-imaging, and by measuring the glutenin macropolymer and free -SH content. The sheeted dough mixed for 8 min presented better textural properties and a more compact and even microstructure. Insufficient mixing resulted in an uneven distribution and an inadequately developed gluten network, especially for weak-gluten flour (Jimai 22). Excessive mixing was detrimental to the developed dough network and decreased the uniformity of component spatial distribution. Furthermore, excessive mixing led to a decrease in GMP content as well as the increase in free -SH content. Flours with different protein characteristics behaved differently. The TPA, microstructure and free -SH content of dough of Zhengmai 366 was less affected by mixing time than that of Jimai 22, suggesting that strong-gluten flour has better noodle dough mixing tolerance. (C) 2015 Elsevier Ltd. All rights reserved.