沙蒿胶对荞麦面品质的改善：预水化和添加方式的影响

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-17 DOI:10.1016/j.foodchem.2025.145164

Zhiling Tang, Yiyuan Zou, Haoran Luo, Zehua Zhang, Fayin Ye, Guohua Zhao

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引用次数: 0

摘要

荞麦面在保健效果上优于小麦面，但在质地上却不如小麦面。黄花蒿胶（Artemisia sphaerocephala Krasch gum, AsKg）已被证明是后者的改善剂。为此，本研究采用干燥/预加（DP）、干燥/预加（DD）、预加/预加（HP）、预加/延迟加（HD） 4个工序，考察了AsKg的物理状态（干燥或预加）和添加方式（预加或延迟加）对荞麦面（荞麦：小麦 = 3:7,w/w）品质的影响。研究了面团的混合性能、水分分布、流变特性、面筋网络结构和面条品质。结果表明，在大多数情况下，改善的顺序为HP >； DD >； HD >； DP，与面筋水化水平的顺序相同。研究结果对生产高品质荞麦面具有现实意义。

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Quality improvements of buckwheat noodles by Artemisia sphaerocephala Krasch gum: Effects of pre-hydration and addition mode

Buckwheat noodles (WB) are always superior in health effects but inferior in textural quality to wheat noodles (W). Artemisia sphaerocephala Krasch gum (AsKg) has been proven to be an improver for the latter. To elaborate on this, the effects of physical state (dry or pre-hydrated) and addition mode (pre-addition or delayed addition) of AsKg on the quality of buckwheat noodles (buckwheat:wheat = 3:7, w/w) were investigated in this work as four procedures, namely, dry/pre-addition (DP), dry/delayed addition (DD), pre-hydrated/pre-addition (HP), and pre-hydrated/delayed addition (HD). The dough mixing property, water distribution, rheological behavior, the structure of the gluten network, and noodle quality were determined. The results indicated that on most occasions, the improvements were in a procedure order of HP > DD > HD > DP, corresponding to the same order in their levels of gluten hydration. These findings are of practical significance for producing high-quality buckwheat noodles.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.