Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment

被引：43
作者：
Li, Man [1 ]
Sun, Qing-Jie [1 ]
Zhu, Ke-Xue [2 ]
机构：
[1] Qingdao Agr Univ, Sch Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 84卷
基金：
中国国家自然科学基金;
关键词：
Microwave treatment; Whole-wheat flour; Rheological property; Protein polymerization; Shelf-life; RHEOLOGICAL CHARACTERISTICS; GRAIN WHEAT; DOUGH; BREAD; STARCH; GELATINIZATION; PROTEIN; GLUTEN; WATER;
D O I：
10.1016/j.lwt.2017.06.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, the effects of microwave treatment on the microorganism mortality and PPO activity in whole-wheat flour (WWF) and storage stability of WWF fresh noodles were investigated, as well as the rheological properties of WWF, viscosity and gelatinization properties of starch component, and polymerization and conformational changes of protein. TPC and PPO activity were largely reduced in WWF treated for over 60s. Moreover, it was amazing that microwave treatment significantly increased (P < 0.05) dough stability and the resistance to extension. Peak and final viscosity of starch were increased after microwave treatment, with no observable loss of birefringence; SDS-extractable proteins were limitedly decreased and protein aggregating occurred mainly on the large and medium glutenin polymers as shown by the SE HPLC profiles. In addition, microbial growth and darkening rate of WWF fresh noodles were significantly inhibited, shelf-life of the samples was extended for 3 times after treating for 90 s. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：378 / 384
页数：7
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