乳清浓缩蛋白对面条粘性的影响研究
首发时间:2020-01-31
摘要:本实验在面粉中添加不同比乳清浓缩蛋白对面条粘性的影响研究例的乳清浓缩蛋白(Whey protein concentrate,WPC),并分析其对面条品质及粘性的影响,以达到增加营养价值及改善面条品质的作用。试验结果表明:WPC的添加可以明显改善面条的粘结现象,并降低其表面粘性,但较高的添加量则会降低面粉的面筋质量和湿面筋含量,并使干物质损失率和干物质吸水率升高;微观结构和TOM值的结果表明,WPC的添加使面条蛋白网络孔隙变大,减少了面条表面滞留或附着的淀粉,这可能是WPC改善面条粘结现象的原因。
关键词: 食品科学 乳清浓缩蛋白(WPC) 面条 粘性
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Effect of Whey Protein Concentrate on Noodle Stickiness
Abstract:Different proportions of whey protein concentrate (WPC) were added to flour, and the effect on the quality and stickiness of noodles was studied, in order to improve the nutritional characteristics and quality,. The results showed that the addition of WPC could significantly reduce stickiness of noodles, but higher addition decreased the gluten quality index and wet gluten content of flour, and increase the cooking loss and water absorption. The results of TOM value and microstructure showed that the addition of WPC made the pores of noodle protein network larger and reduced the starch attached on the surface of noodles, which could be the reason of WPC reducing stickiness of noodles.
Keywords: Food science whey protein concentrate (WPC) noodle stickiness
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