食品科学
吸水率
小麦面粉
面筋
微观结构
混合(物理)
化学
马铃薯淀粉
材料科学
淀粉
复合材料
物理
量子力学
作者
Huayin Pu,Jian‐ling Wei,Le Wang,Junrong Huang,Xuefeng Chen,Luo Cang-xue,Shuxing Liu,Hong Zhang
标识
DOI:10.1016/j.jcs.2017.06.020
摘要
The effects of potato flour/wheat flour (PF/WF) ratio on the mixing properties of dough and the quality of noodles were investigated. Substitution of wheat flour with potato flour caused the increases in the water absorption and the protein weakening value (C1-C2) of formulated flours, as well as the decrease in the corresponding dough mixing parameters including dough development time (DDT), dough stable time (DST), initial mixing time (C2), maximum torque during heating (C3), minimum torque of hot paste (C4) and the amount of retrogradation (C5-C4), indicating that the addition of PF weakened dough strength but improved degradation resistance. The textural, cooking, sensory characteristics and microstructure of noodle samples were evaluated. The results indicate that adhesiveness, springiness, broken ratio and cooking lose increased progressively with increasing PF content while the score of sensory evaluation continued to decrease. However, hardness, cooking yield and optimum cooked time for the samples of PF content range from 10% to 20% showed a distinctive variation. Environmental scanning electron microscopy (ESEM) confirmed changes in noodle microstructure as PF addition affected gluten network development. In general, noodles with PF content below 40% were acceptable.
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