Effects of Microwave Treatment on Physicochemical Properties of Wheat Flour and Noodle Quality
Objective:To research the effects of microwave treatment on physicochemical properties of wheat flour and noodle qualities.Methods:First of all,the effect of microwave treatment at different time on the microbial content,polyphenol oxidase(PPO)activity,color and farinograph characteristics of wheat flour were studied.Then,the wheat flour after microwave sterilization was used to prepare long life noodles.The effects of microwave sterilization time on the shelf life and sensory quality of long life noodles were investigated to determine the optimal microwave treatment time of wheat flour.Results:A reduction of 85％and 93％in the total number of colonies,moulds and yeasts in wheat flour was observed when the microwave treatment time was 50 seconds.Furthermore,the PPO activity was reduced by nearly 54％.However,with the further extension of microwave treatment time,the color of wheat flour slightly deteriorated,and agglomeration and local yellowing occurred.Conclusion:Microwave treatment of wheat flour for 50 s can effectively reduce its bacterial content of wheat flour.The initial bacterial content of the long life noodles prepared with this wheat flour decreases significantly,which is shown to inhibit the growth and reproduction of microorganisms in noodles during storage,and the sensory quality of the long life noodles does not change significantly.However,with the further extension of the time of microwave treatment of wheat flour,the texture of the long life noodles becomes worse and the taste decreases.This study provides a new reference for the application of wheat flour and long life noodles in production and processing.
microwave processingwheat flourwet long life noodlespreservation effect
万方数据
维普
