研究微波处理面粉对面制品色泽及品质的影响.利用微波处理面粉,测定面粉多酚氧化酶(PPO)活性、面片色泽,并对面粉蛋白质结构、面条质构特性(TPA)以及感官指标进行分析评价.结果表明:增加微波时间或功率,面粉中PPO活性呈现降低的趋势,24h内面带色泽变化趋势减缓.在不同微波时间下,面条的拉伸强度与硬度表现出先增大后缓慢降低的趋势,拉伸距离初期迅速减小,增加微波处理时间后则缓慢降低,咀嚼性持续降低,弹性随时间变化程度不大;不同微波功率下,面条的拉伸强度、硬度先增大后降低,拉伸距离、咀嚼性不断降低.微波处理面粉中蛋白质二级结构向无序状态转变,α-螺旋和β-折叠降低,而β-转角和无规则卷曲增加.感官评价发现,面粉在微波功率420 W下处理60 s后制得的面条品质较好.%The effect of microwave treatment on the color and quality of flour products was investigated in the present study.The polyphenol oxidase (PPO)activity and secondary structure of flour protein,the color of dough sheet,the texture profile characteristics and sensory properties of noodle were analyzed.The results showed that the activity of PPO in flour decreased and the color change of dough sheet slowed down with the increase of microwave time and power in 24 hours.Under different microwave time,the tensile strength and hardness of the noodle showed a tendency that increased firstly and then decreased slowly;the tensile distance decreased rapidly at the initial and then decreased slowly after microwave treatment;the chewiness of the flour decreased continually while the springiness was changed not obviously.Under different microwave power,the tensile strength and hardness of noodle increased firstly and then decreased,while the stretching distance and chewiness decreased continuously.Furthermore,the secondary structure of flour protein showed a trend of disordered state,α-helix andβ-sheet decreased,while theβ-turn and irregular curl increased after microwave treatment.The results of sensory evaluation showed that the quality of fresh wet noodle was the best under the conditions of 420 W for 60 s.It was concluded that the color of flour could be kept well after microwave treatment,but a long time and high-power microwave processing would make the texture profile and sensory quality of noodle decline.
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