燕麦粉不合面筋蛋白,使燕麦全粉面条煮熟后易浑汤、蒸煮损失率大,目前只能温水浸泡复水食用,是限制燕麦更广泛推广的难题之一.为了满足市场对燕麦全粉面条的需求,以利用二级挤压技术生产的燕麦全粉挤压面条为试材,对成型面条进行了调湿老化、蒸制老化及冷冻老化处理,比较了不同老化方式对燕麦全粉挤压面条蒸煮品质的影响.结果表明,调湿老化处理的面条蒸煮损失率最小(2.26％～3.34％),蒸制老化次之(4.19％～5.19％),冷冻老化最大(5.16％～7.97％).不同老化处理的面条感官评分差异不显著,以调湿老化处理24 h的面条感官评分最高(87.2分);调湿老化处理面条的淀粉相对结晶度(12.47％～16.10％)、热焓值(1.044 0～1.056 0 J·9 1)及回生值(519.5～558.0 cP)均最大,蒸制老化次之,冷冻老化最小.综合分析可知,对燕麦挤压面条进行淀粉老化处理,能够显著降低燕麦全粉挤压面条的蒸煮损失率,最优方式为调湿老化24 h.
Effect of Starch Retrogradation on the Cooking Quality of Whole Oat Flour Extrusion Noodles
Because of no gluten components in whole oat flour,the noodle made of whole oat flour during cooking was easily solved in the soup and have higher cooking loss,thus can only be consumed after soaking in warm water for a long time,which is the main problems for oat noodle processing industrilization.In this study,two-stage extrusion technique followed by retrogradation treatment were applied to produce extruded oat noodles with better cooking quality.The retrogradation properties and relevant indices of extruded oat noodles companied with humidity conditioning retrogradation treatment,steaming retrogradation treatment and freezing retrogradation process,respectively.Results showed that the cooking loss of the samples applied with freezing retrogradation process was the highest(5.16％-7.97％),followed by steaming retrogradation process(4.19％-5.19％),and humidity conditioning retrogradation process (2.26％-3.34％).Samples applied with humidity conditioning retrogradation process had the highest relative crystallinity value(12.47％-16.10％),enthalpy value (1.044 0 J · g-1-1.056 0 J · g-1) and regenerated value(519.5 cP-558.0 cP),followed by steaming retrogradation process and freezing retrogradation process.It was shown that the humidity conditioning retrogradation process of oat flour extruded noodles can reduce the cooking loss during boiling,and 24 h treatment can produce high quality noodles.
OatExtrusionNoodleStarchRetrogradationCooking loss
NETL
NSTL
万方数据
维普
