(W h ite Salted N oodle,w SN ) (Yellow A lkaline N oodle, YAN ) ; (Scanning E lectron M icroscopy, SEM ) 1. 2 SEM,

Μέγεθος: px

Εμφάνιση ξεκινά από τη σελίδα:

Download "(W h ite Salted N oodle,w SN ) (Yellow A lkaline N oodle, YAN ) ; (Scanning E lectron M icroscopy, SEM ) 1. 2 SEM,"

Ιπποκράτης Δημητρίου
7 χρόνια πριν
Προβολές:

1 29 1 ( )V ol. 29 N o Jouṙ of N orthw est Sci2Tech U niv. of A gri. and Foṙ (N aṫ Sci. Ed. ) Feb α,,,, (, ) [ ],,,,,,, ;,, [ ] ; ; ; ; [ ] TS [ ] A [ ] (2001) ,, (W h ite Salted N oodle,w SN ) (Yellow A lkaline N oodle, YAN ) ;,, [1 9 ] (Scanning E lectron M icroscopy, SEM ), [10 ] [11 ] [12 ] [13 ],M oss [14 ],, SEM,, SEM SEM, : 113 ggkg, 640 ggkg; : ggkg, 0. 2 ggkg; : 5. 5 ggkg, ggkg; ggkg ggkg 500 ggkg ggkg 250 ggkg ggkg 500 ggkg ggkg, : (15 m in) (, 150 s) g (100, 2 m in) (144, 90 s) (95 100, 3 m in), α [ ] [ ] ( ) [ ] (1972- ),,,,,

2 1 : ml gl, 0. 1 molgl 3, 5 m in, 500, 600, 700, m lgl 15 m in, 2, 20 m in, ,, ( 140 ggkg) 33%,,,,,,, , 900 ggkg,,,,,,,, 250 ggkg 500 ggkg, 400 ggkg, ; ; ; ; ;,,,, ,, ;,, :,,,,, ;,, 250 ggkg 500 ggkg, ggkg ; ;,, ;, ;,,, ; ; ;,, 2. 2, ( 1A ) 10 m in,,, ( 1B ),,, ( 1C),, :,,, ;,,, ( 1D ), ; ( 1E, 1F),,,,, ( 1G ) ; ( 1H ),, ;, ( 1F, 1 I, 1J ),, ( 1 I, 1J ) , ( 2A,

3 46 ( ) 29 3A ),, ( 2B, 3B ) ; 250 ggkg, ( 2B ), 500 ggkg, ( 3B), ( 2C, 3C),, ( 2D, 3D ),,, ( 3F) ;,,, ( 3E) ,,, ( 4A, 4B ) 250 ggkg,,,,,, ( 4C); 500 ggkg,,,,, ( 5A ),,, ( 4D ),, ( 4E ) ; ( 4D, 4E), 250 ggkg,, ; ( 4F) 500 ggkg,,, ( 5B ) ;, ( 5C), ( 5D ) ;,, ( 5C, 5D ) ( 6A ),, ( 6B ) ;, ( 6C) ;, ( 6D ) ;, ( 6E) ;, ( ),,, ( 6F) 3,,, : 1),, ;,, 2) ;, 3),,,,,,,,

4 1 : 47 [ ] [ 1 ] O h N H, Seib P A, Deyoe C W, et al. Noodles g. M easuring the textural characteristics of cooked noodles[j ]. Cereal Chem, 1983, 60 (6) : 433. [ 2 ] Toyokaw a H, Rubenthaler G L, Pow ers J R, et al. Japanese noodle qualities g. F lour components[j ]. Cereal Chem, 1989, 66 (5) : [ 3 ] Chung G S, Kim S K. Effects of w heat flour p rotein contents on ram yon (deep fried instant noodle) quality[j ]. Korean, Journalof Food Science and Technology, 1991, 23 (6) : [ 4 ] Crosbie G B. The relationship betw een starch sw elling p roperties: paste viscosity and boiled noodle quality in w heat flours[j ]. Journal of Cereal Science, 1991, 13 (2) : [ 5 ],. ( ) [J ]., 1992, 7 (2) : 1-7. [ 6 ],. [J ]., 2000, 21 (1) : [ 7 ] Toru Shim izu, H ideaki Fakaw a, A kiyoshi Ichiba. Physical p roperties of noodles[j ]. Cereal Chem, 1958, 35 (1) : 34. [ 8 ] O h N H, Seib P A, Deyoe C W, et al. Noodles g. Influence of flour p rotein, extration rate, particle size and starch dam age on the quality characteristic of dry noodles[j ]. Technol J, 1985, 62: 442. [ 9 ] O da M, Yasuda Y, O kazaki S, et al. A m ethod of flour quality assessm ent for Japanese noodles[j ]. Cereal Chem, 1980, 57 (4) : 253. [ 10 ] Resm ini P, PaganiM A. U ltrastructure studies of pasta. A review [J ]. Food M icrostuc, 1983, (2) : 1-12; 98. [ 11 ] O h N H, Seib P A. Chung D S. Noodles g. Effects of p rocessing variables on quality characteristics of dry noodles[j ]. Cereal Chem, 1985, 62 (6) : [ 12 ] Dexter J E,M atsuo R R, D ronzek B L. A scanning electron m icroscopy study of Japanese noodles[j ]. Cereal Chem, 1979, 56 (3) : [13 ] Endo S, Hara H, Sato T, et al. Effect of m aturating on m icrostructure and rheological p roperties of Chinese noodles[j ]. N ippon Shokuhin Kogyo Gakkaishi, 1984, 31 (1) : [ 14 ] M oss R, Gore P J,M urray I C. The influence of ingredients and variables on the quality and m icrostructure of Hokkien, Cantonese and Instant noodles[j ]. 1987, (6) : Influence of w heat p rotein and starch on Chinese2 style w hite salted noodle and fried instant noodle quality and m icro structure SH I Jun- l ing,w E IY i-m in, ZHANG Guo-quan,OUYANG Shao-hui, HU Xin-zhong (College of Food S cience and Eng ineering, N orthw est S cience and T echnology U niversity of A g riculture and Forestry, Y ang ling, S haanx i , China) Abstract: Scann ing E lectron M icro scopy w as used to analyze the m icro structure of Ch inese2style w h ite salted noodles and fried instant noodles m ade from flours w ith different starch and p rotein contents m ixed w ith w heat starch,w heat active gluten pow der and common flouṙ T he p rocessing characteristic and eating quality of each m ix ture w ere also tested at the sam e tim e. T he results show ed that bo th p ro tein and starch had great effects on noodle quality, and p rotein p layed a more important role on noodle quality compared w ith starch. O nly w hen there is a p roper rate of p rotein to starch can flour be m ade into noodles and instant noodles w ith h igh quality. It is the network of p rotein after absorbing w ater or denatured that gives shap ing ability to dough, part of elasticity and sp ringy p roperty to cooked noodle, good absorp tion quality to instant noodle and it is also the m ain m aterial that holds starch from being lost during the course of cook ing. T h rough deducing glutenπs force and filling the space in gluten, starch can enhance the ex tending ability of dough and sheet, im p rove sheetπs surface smoothness and give noodles w ith good w h ite coloṙ Key words: noodle; instant noodle; m icrostructure; p rotein; starch

5 48 ( ) 29 1A 2B 1A. 600; 1B. 300; 1C. 300; 1D. 600; 1E 1F ; 1G 1H ; 1I 1J ; 2A 2B. 250 ggkg A. SEM of flour pow der; 1B. SEM of crum bly dough m ade of flour; 1C. SEM of sheet m ade of flour; 1D. SEM of the inner of boiled noodle m ade of flour; 1E. SEM of surface of steam ed noodlem ade of flour; 1F. SEM of inner part of steam ed noodlem ade of flour; 1G. SEM of surface of fried noodle m ade of flour; 1H. SEM of insect part of fried noodle m ade of flour; 1 İ SEM of fried and boiled noodle m ade of flour; 1J. SEM of inner part of fried and boiled noodle m ade of flour; 2A. SEM of inner part of sheet m ade of 250 ggkg w heat starch and 750 ggkg flour; 2B. SEM of inner part of boiled noodle m ade of 250 ggkg w heat starch and 750 ggkg flour

6 1 : 49 2C 4D 2C 2D. 250 ggkg ; 3A 3B. 500 ggkg ; 3C 3D. 500 ggkg ; 3E 3F. 500 ggkg ; 4A 4B. 25 ggkg ; 4C 4D. 25 ggkg C. SEM of surface of steam ed noodle m ade of 250 ggkg w heat starch and 750 ggkg flour; 2D. SEM of inner part of steam ed noodle m ade of 250 gg kg w heat starch and 750 ggkg flour; 3A. SEM of sheet m ade of 500 ggkg w heat starch and 500 ggkg flour; 3B. SEM of inner part of boiled noodle m ade of 500 ggkg w heat starch and 500 ggkg flour; 3C. SEM of surface of steam ed noodle m ade of 500 ggkg w heat starch and 500 ggkg flour; 3D. SEM of inner part of steam ed noodlem ade of 500 ggkg w heat starch and 500 ggkg flour; 3E. SEM of surface of fried noodlem ade of 500 ggkg w heat starch and 500 ggkg flour; 3F. SEM of inner part of fried noodle m ade of 500 ggkg w heat starch and 500 ggkg flour; 4A. SEM of surface of sheet m ade of 25 ggkg active gluten pow der and 75 ggkg flour; 4B. SEM of inner part of sheet m ade of 25 ggkg active gluten pow der and 75 ggkg flour; 4C. SEM of inner part of boiled noodle m ade of 25 ggkg active gluten pow der and 75 ggkg flour; 4D. SEM of surface of steam ed noodle m ade of 25 ggkg active gluten pow der and 75 ggkg flour

7 50 ( ) 29 4E 6F. 4E 4F. 25 ggkg ; 5A 5B. 50 ggkg ; 5C 5D. 50 ggkg ; 6A. 600; 6B. 600; 6C. 600; 6D. 600; 6E. 40; 6F E. SEM of inner part of steam ed noodle m ade of 25 ggkg active gluten pow der and 75 ggkg flour; 4F. SEM of surface of fried and boiled noodlem ade of 25 ggkg active gluten pow der and 75 ggkg flour; 5A. SEM of inner part of boiled noodle m ade of 50 ggkg active gluten pow der and 50 ggkg flour; 5B. SEM of surface of fried noodle m ade of 50 ggkg active gluten pow der and 50 ggkg flour; 5C. SEM of surface of fried and boiled noodle m ade of 50 ggkg active gluten pow der and 50 ggkg flour; 5D. SEM of inner part of fried and boiled noodle m ade of 50 ggkg active gluten pow der and 50 gg kg flour; 6A. SEM of gluten pow der; 6B. SEM of gluten; 6C. SEM of boiled gluten; 6D. SEM of steam ed gluten; 6E. SEM of fried gluten; 6F. SEM of fried and boiled gluten

Σχετικά έγγραφα

, 4, 6, 8 m in; 30%, 50%, 70%, 90% 100% 15, 30, 45, 60, s V c

, 4, 6, 8 m in; 30%, 50%, 70%, 90% 100% 15, 30, 45, 60, s V c 32 6 ( ) V o l. 32 N o. 6 2004 6 Jour. of N o rthw est Sci2T ech U niv. of A gri. and Fo r. (N aṫ Sci. Ed. ) June 2004 Vc Ξ 1, 2, 2, 1, 3, 3 (1, 712100; 2, 450002; 3, 453003) [ ], V c, V c, V c ; V c,