亚麻籽胶对面团流变性质的影响及其在面条加工中的应用

该文重点研究了添加亚麻籽胶对面粉的粉质特性、面团的流变性质以及面条品质的影响。粉质特性的结果表明，添加亚麻籽胶使面团的吸水率增加，面团的形成时间和稳定时间延长，弱化度降低，使面团的稳定性更好。动态流变性质和超微结构的显微观察表明，添加亚麻籽胶后，亚麻籽胶的网络结构加固了面筋蛋白的网络结构，因而面团的稳定时间和粘弹性均能提高。质构分析的结果表明，添加亚麻籽胶使面条烹煮后的硬度和咀嚼度提高，并具有较好的弹性和拉伸性能，面条的烹煮损失和面汤浊度降低，因而亚麻籽胶可用于面制品中以改善其食用品质。

Effect of flaxseed gum on the rheology of dough and its application to noodle processing

The influence of flaxseed gum on farinograph qualities, rheology of dough and noodle qualities were investigated. Results show that flaxseed gum improve the farinograph characteristics, rheological behavior and microstructure of wheat flour dough. Experiment results of farinograph characteristics indicate that water absorption rate of dough, dough development time and stability time increased while weak value significantly decreased with addition of flaxseed gum, which is also verified by scan electron microscope(SEM) and dynamic rheology measurements. The gluten continuous phase of dough with the addition of flaxseed gum appear more dense and more uniform than that of the dough without flaxseed gum, and starch granules appear to be securely embedded in modified gluten network. With the addition of flaxseed gum, the texture of noodles are improved. Noodles with addition of flaxseed gum have higher hardness, breaking force, chewiness, elasticity and streth properties than those without flaxseed gum. The solid contents released into the boiling water and the turbidity of soup are reduced by adding flaxseed gum.