微波处理对小麦粉理化特性和新鲜湿面条质量的影响

Q2 Agricultural and Biological Sciences
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引用次数: 0

摘要

新鲜湿面条(FWN)因其独特的嚼劲和良好的口感而成为广受欢迎的主食。然而,由于保质期短、褐变率高,鲜湿面的发展受到限制。研究发现,传统方法生产的小麦粉中原始微生物的数量相对较高,这不利于生鲜粉的加工质量和储存稳定性。因此,减少小麦粉中的微生物数量势在必行。由于微波处理具有抑制微生物生长和灭活酶的潜力,且不会对食品质量造成不良影响,因此被认为是食品工业中一种很有前景的方法。本研究旨在探讨在不同功率(1、2、3、4、5 千瓦)下微波处理小麦仁对小麦粉理化性质和 FWN 质量的影响。结果表明,微波处理对微生物抑制和酶失活有显著影响,其中总板计数(TPC)和酵母与霉菌计数(YMC)分别下降了 0.87 lg(CFU/g)和 1.13 lg(CFU/g),PPO 活性从 11.40 U 下降到 6.31 U。共聚焦激光扫描显微镜(CLSM)图像表明,淀粉和蛋白质在处理后的面粉中逐渐聚集,改变了面团的流变特性。从扫描电子显微镜(SEM)的结果来看,微波处理导致面筋蛋白质出现结构紊乱,但蛋白质的二级结构发生了轻微变化。面团的流变特性证实,微波处理极大地影响了小麦粉产品的加工特性,对产品质量有明显的好处,尤其是对 FWN 的质构特性。此外,微波处理后还能明显抑制 FWN 变黑,从而延长其保质期。因此,微波处理是生产低菌面粉并提高其产品质量的一种有效、实用的技术。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers (1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy (CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy (SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably after microwave treatment, thereby prolonging its shelf life. Therefore, microwave treatment could thus be an effective, practical technology to produce low-bacterial flour and thereby enhance its product quality.

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来源期刊
CiteScore
7.30
自引率
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