β-葡聚糖酶对大麦-小麦混合粉面条物理特性及感官品质的影响

Effect of β-glucanase on the Physical Characteristics and Sensory Quality of Noodles Made with Barley-wheat Mixed Flour

摘要:

以大麦全粉与小麦粉质量比为4:6的混合粉制作面条，研究不同添加量β-葡聚糖酶（0、300、500、700、900、1100 mg/kg）对混合粉糊化特性、面条质构特性、色泽、蒸煮品质等物理特性及感官品质的影响。结果表明：在300 mg/kg时混合粉的峰值粘度、最低粘度、崩解值、最终粘度、回生值、峰值时间降低幅度最大，降幅分别为313.33 cP、211.67 cP、101.66 cP、341.7 cP、129.34 cP、0.24 min；β-葡聚糖酶的添加可改善生面条的质构特性，硬度、咀嚼性、回复性分别降低了29.17%、33.10%、12.44%，感官评价综合得分呈上升趋势；当β-葡聚糖酶添加量≥300 mg/kg时，面片的亮度显著下降；添加量为1100 mg/kg时，蒸煮损失由空白组的7.97%显著降低到7.10%；感官评价总体可接受度为5.7。综合表明，适量β-葡聚糖酶的添加能够改善大麦-小麦混合粉面条的品质，可考虑将其作为大麦-小麦混合粉面条的改良剂。

Abstract:

In this study, noodles were prepared through using barley-wheat mixed flour (with a mass ratio of 4:6). The effects of adding β-glucanase at 0, 300, 500, 700, 900 or 1100 mg/kg on the physical characteristics and sensory quality of noodles were investigated through measuring the pasting properties of mixed flour, and texture, color and cooking characteristics of noodles. The results showed that adding β-glucanase at 300 mg/kg caused the greatest decrease in the peak viscosity, trough viscosity, breakdown, final viscosity, setback and peak time of mixed flour, with the decreases being 313.33 cP, 211.67 cP, 101.66 cP, 341.7 cP, 129.34 cP and 0.24 min, respectively. The addition of β-glucanase could improve the texture properties of raw noodles, with the hardness, chewiness and resilience being reduced by 29.17%, 33.10% and 12.44%, respectively, and the score of sensory evaluation exhibiting an upward trend. When the amount of added β-glucanase was more than 300 mg/kg, the brightness of dough decreased significantly. When the amount of β-glucanase reached 1100 mg/kg, the cooking loss of noodles decreased significantly from 7.97% (the control group) to 7.10%, and the score for overall acceptability was 5.7. Accordingly, the addition of an appropriate amount of β-glucanase can improve the quality of the noodle made with barley-wheat mixed flour, thus, β-glucanase may be considered as a modifier for this kind of noodle.