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首页> 外文期刊>Journal of texture studies >Physicochemical, Textural And Noodle-making Properties Of Wheat Dough Containing Alginate
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Physicochemical, Textural And Noodle-making Properties Of Wheat Dough Containing Alginate

机译：含藻酸盐的小麦面团的理化，质地和面条特性

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摘要

The effects of the addition of alginate on the physicochemical, rheologi-cal and noodle-making properties of wheat flour were studied. The hydration properties (water absorption index, water solubility and swelling power) of wheat flour increased with increasing levels of alginate due to its high affinity to water. The addition of alginate caused increased water absorption and dough development time in the farinogram while the tolerance of dough to mixing was reduced. Also, the syneresis of the wheat flour gel was significantly reduced during freeze-thaw treatments when prepared with alginate. With the addition of alginate, the noodles exhibited an increase in the cooked weight and a decrease in the cooking loss. Moreover, the addition of alginate led to significant increases in the cutting and tensile forces of the noodles. In addition, the noodles containing more alginate exhibited lower lightness and redness, while yellowness was increased.
机译：研究了添加藻酸盐对小麦粉理化，流变学和制面条性能的影响。小麦粉的水合特性（吸水指数，水溶性和溶胀力）由于藻酸盐对水的高亲和力而随藻酸盐含量的增加而增加。在藻粉图中添加藻酸盐会增加吸水率和生面团的形成时间，同时降低面团对混合的耐受性。同样，当用藻酸盐制备时，在冻融处理期间小麦面粉凝胶的脱水收缩显着降低。添加藻酸盐后，面条的煮熟重量增加，蒸煮损失减少。此外，藻酸盐的添加导致面条的切割力和拉力显着增加。另外，藻酸盐含量更高的面条显示出较低的亮度和红色，而增加了黄色。

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