小麦面筋蛋白对冷冻莜面水分分布和食用品质的影响

Effect of Gluten on the Moisture Distribution and Eating Quality of Frozen Oat Noodles

摘要:

为了研究小麦面筋蛋白对冷冻莜面水分分布和食用品质的影响，将小麦面筋蛋白以不同比例添加到莜麦粉中制成冷冻莜面。研究小麦面筋蛋白对莜麦粉的糊化特性的影响，进而探究对冷冻莜面蒸煮品质、质构特性、水分状态与分布以及微观结构的影响。结果表明：添加质量分数10%小麦面筋蛋白能够显著（P＜0.05）降低冷冻莜面的蒸煮损失和断条率，明显降低莜面粘连度，可冻结水含量下降，冷冻莜面的微观结构更加致密，感官品质变好。

Abstract:

In order to determine the effects of gluten on the eating quality and moisture distribution of frozen oat noodles，the different percentage of gluten was added into oat flour to produce frozen oat noodles. The effects of gluten on the pasting properties of oat flour，as well as cooking qualities，texture properties，water mobility and microstructure of frozen oat noodles were investigated. The results showed that the cooking loss and broken rate of frozen oat noodles with 10% gluten decreased significantly（P＜0.05），and the adhesion decreased as well. Furthermore，frozen oat noodles with 10% gluten presented obvious crosswise gradient of water，which may lead to better eating quality. Meanwhile，gluten, especially at the level of 10%, decreased the amount of freezable water，and enhanced the density of frozen oat noodles microstructure. The sensory quality of frozen oat noodles was also improved by gluten.