过热蒸汽
食品科学
化学
全麦
蒸汽爆炸
多酚氧化酶
小麦面粉
过热
制浆造纸工业
酶
生物化学
凝聚态物理
物理
工程类
过氧化物酶
作者
Xiao‐Na Guo,Shaohua Wu,Ke‐Xue Zhu
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-08-01
卷期号:322: 126738-126738
被引量:61
标识
DOI:10.1016/j.foodchem.2020.126738
摘要
Quality characteristics of whole wheat flour with superheated steam treatment and storage stability of semi-dried whole wheat noodle were investigated, as well as texture and cooking properties of cooking noodles. Superheated steam treatment significantly reduced the total plate count and the activities of lipase, lipoxygenase and polyphenol oxidase in whole wheat flour (p < 0.05), and decreased the free phenolic content. When treated at 155-170 °C, the thermomechanical properties of whole wheat dough improved with the increase of the development time, stability and C2 torque. Superheated steam treatment showed no obviously detrimental effects on hardness and cooking loss of noodle. During storage, treated semi-dried whole wheat noodle exhibited slower rate of microbial growth. Superheated steam treatment significantly reduced the acidity, inhibited the formation of free fatty acid, and decreased the activities of enzyme during storage. This would delay the deterioration and improve the storage stability of semi-dried whole wheat noodle.
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