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投稿时间：2021-08-25
投稿时间：2021-08-25
中文摘要: 为探究榆树皮粉对小麦面团和面条理化品质的影响，该研究以添加0%、5%、10%、15%、20%、25%榆树皮粉（elm bark powder，EBP）的小麦粉面团为原料，对面团的动态流变学特性、面条质构特性与拉伸特性、面条蒸煮品质以及面条体外消化情况进行研究。结果表明：随着EBP添加量的增多，弹性模量和黏性模量也依次增大，力学损耗因子在添加量为5%～15%时大于对照组；当EBP添加量为15%时，面条拉伸力和拉伸长度均达到最大值，蒸煮品质也达到最优状态；在180 min内，面条葡萄糖释放量随EBP添加量增加而减少，180 min时15%EBP添加量的面条葡萄糖释放量比对照组面条低7.75%，EBP面条能够有效减少葡萄糖释放并改变面条理化品质。
Abstract:To explore the effect of elm bark powder （EBP）on the physicochemical properties of wheat dough and noodles，this study used the wheat dough with 0%，5%，10%，15%，20% and 25% EBP as raw material to study the dynamic rheological properties of dough，texture and tensile properties of noodles，cooking quality of noodles，and in vitro digestion of noodles.The results showed that with the increase of EBP addition，the elastic modulus and viscous modulus increased in turn.The mechanical loss factor was greater than that of the control group when the amount of EBP was 5%-15%.The stretching force and length of noodles reached the maximum when the amount of EBP reached 15%，and the cooking quality also reached the optimal state.Within 180 min，the glucose release of noodles decreased with the increase of EBP.At 180 min，the glucose release of noodles with 15% EBP was 7.75% lower than that in the control group.EBP noodles effectively reduced glucose release and changed the physicochemical properties of noodles.
文章编号：202217008 中图分类号： 文献标志码：
基金项目:吉林省教育厅“十三五”科学技术项目（JJKH20200578KJ）；“长大学者攀登计划”项目（ZKP202006、ZKP202016）
| Author Name | Affiliation |
| HUANG Yi-cheng，CHEN Xiao-yu，ZHANG Jian，LI Xiao-lei*，LI Dan* | Jilin Key Lab of Biotechnology for Agricultural Products Processing，Changchun University，Changchun 130022，Jilin，China |
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