为解决发酵挂面在发酵过程中产生多孔结构破坏面筋网络结构且低温干燥过程无法引起蛋白质变性、面筋网络较好地交联造成其易断、不耐煮等问题。该研究旨在了解中高温干燥对发酵挂面品质的影响及机制。中高温干燥可以促进面筋蛋白交联，改善面条品质。在对应不同产品水分含量（高、中或低）的低温干燥过程的不同阶段（初、中和后期）分别升温至65或80 ℃进行干燥，测定了干挂面的水分含量、色泽、抗弯特性以及煮后面条的质构和拉伸特性，进一步分析了淀粉糊化特性、动态流变学特性以及谷蛋白大聚体、游离巯基含量的变化。相比对照组，高温干燥可提高干挂面抗弯强度（最高达39.72%）；中、高温干燥增加了煮后面条干物质吸水率（最高达27.73%），增强了熟面条的硬度（最高达9.21%），降低了表面粘性（最高达59.16%）。结果表明高温干燥促进蛋白质交联，有助于增强面筋网络结构，减少淀粉的膨胀和颗粒的崩解。相关结论对于提升发酵挂面的品质具有重要的指导意义。

In order to solve the problems that the porous structure of fermented vermicelli during fermentation destroys the gluten network structure, the low-temperature drying process can not cause protein denaturation, and the gluten network is well cross-linked, which makes it easy to break and not resistant to cooking. The effect and mechanism of medium-high temperature drying on the quality of fermented dried noodles was investigated. Medium-high temperature drying could promote gluten protein cross-linking and improve noodle quality. The temperature was raised to 65 or 80 ℃ at different stages (beginning, middle and end) of the low-temperature drying process corresponding to different moisture contents of the products (high, medium or low), respectively. The moisture content, colour and flexural properties of the dried noodles were determined, as well as the texture and tensile properties of the cooked noodles. The pasting properties and dynamic rheological properties of starch as well as the changes in the contents of gluten macromers and free sulfhydryl groups were further analysed. Compared with the control group, high temperature drying could improve the flexural strength of dry noodles (up to 39.72%); medium-high temperature drying increased the water absorption of the dry matter in the cooked noodles (up to 27.73%), increased the hardness of the cooked noodles (up to 9.21%) and decreased the surface viscosity (up to 59.16%). The results indicated that high temperature drying promoted protein cross-linking, strengthened the gluten network structure, and reduced starch swelling and granule disintegration. The findings have important implications for improving the quality of fermented noodles.

河南省科技攻关项目（212102110079）；河南工业大学自然科学创新基金一般项目基金项目（2020ZKCJ12）