دورية أكاديمية
小麦萌芽程度对全麦挂面食用品质的影响.
| العنوان: | 小麦萌芽程度对全麦挂面食用品质的影响. (Chinese) |
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| Alternate Title: | Effect of Wheat Sprouting Degree on the Eating Quality of Whole Wheat Noodles. (English) |
| المؤلفون: | 李明鹏, 高 琨, 魏 敏, 汪丽萍, 谭 斌, 丁文平 |
| المصدر: | Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 14, p172-178, 7p |
| مصطلحات موضوعية: | FLOUR, TENSILE strength, GERMINATION, SPROUTS, NOODLES, SENSORY evaluation |
| Abstract (English): | With a view to investigating the effect of wheat sprouting degree on the cooking quality, textural characteristics and sensory evaluation of dried whole wheat noodles, whole wheat flours with different degrees of wheat sprouting (bulging, revealing, sprout length equal to 1/4, 1/2, 3/4 the grain length, and the grain length) were used to prepare dried whole wheat noodles. The results showed that the surface brightness of whole wheat noodles first increased and then decreased with the increase in wheat sprouting degree. The moisture absorption rate of dry matter reached the maximum when the sprout length was 1/2 the grain length, and the dry matter loss rate reached the minimum at the revealing stage. The viscosity and adhesion capacity of whole wheat noodles reached the minimum when the sprout length was 1/2 the grain length, and the hardness and shear work reached the maximum when the sprout length was 1/4 the grain length, and the breaking strength, tensile strength, elasticity and sensory score were the maximum when the sprout length was 1/2 the grain length. Overall, the eating quality of dried whole wheat noodles prepared from whole wheat flour at the stage of wheat revealing to sprout length equal to 1/2 the grain length was the best, and the overall eating quality of noodles prepared from sprouted whole wheat flour was improved compared with that of the control prepared from un-sprouted whole wheat flour. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): | 通过控制小麦萌芽程度（鼓泡、露白、芽长分别为籽粒长度的1/4、1/2、3/4、本身）获得不同萌芽程度全 麦粉并制备全麦挂面，探究小麦萌芽程度对全麦挂面的蒸煮品质、质构特性及感官评价等食用品质的影响。结果表 明：随着小麦萌芽程度加深，全麦挂面表面亮度先升高后降低；全麦挂面干物质吸水率在芽长1/2阶段达到最大， 干物质损失率在露白阶段最小；全麦挂面黏度及黏附能力在芽长1/2处达到最低，全麦挂面的硬度及剪切功在芽长 1/4处达到最大，全麦挂面的断裂强度、拉伸强度、弹性及感官评分则在芽长1/2阶段达到最大。综合评价分析，小 麦露白至芽长1/2阶段全麦粉制备的全麦挂面食用品质最佳，萌芽全麦挂面的食用品质整体得到改善。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: | Complementary Index |
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