在加工中国传统手工制造的空洞干面条过程中,经过修行学和成分的变化
Kai Lyu1, Xiao-Na Guo1, Ke-Xue Zhu1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi- 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu Province, PR China.
Food research international (Ottawa, Ont.)
|June 14, 2024
概括
处理中国传统手工制作的空心干面 (HHDN) 显著改变了面团的风质和质网络结构. 组件的变化与这些质变化相关,解释了HHDN.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 中国传统手工制作的空心干面 (HHDN) 质量与加工引起的变化有关.
- 了解这些转变是优化HHDN生产的关键.
研究的目的:
- 为了调查HHDN处理过程中的质性质和组件变化.
- 为了将这些变化与面团的微观结构和质量相关联.
主要方法:
- 动态振荡频率扫描,应力放松和单轴延伸测试.
- 同焦激光扫描显微镜 (CLSM) 用于质网络微结构分析.
- 对成分变化的分析 (例如,GMP含量,β-片,粉粘贴).
主要成果:
- 伸展增加了G'和G0,降低了伸展性,并损害了质网络.
- 休息恢复了质网络结构,β-sheet显著减少.
- 拉伸增加了粉粘合度;与质性质相关的成分变化.
结论:
- 面团加工显著影响HHDN的整形学和微观结构.
- 组件修改与HHDN生产期间的质行为密切相关.
- 这些发现提供了通过受控处理实现卓越HHDN质量的见解.
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