State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China.
Food Chem. 2024 May 15;440:138205. doi: 10.1016/j.foodchem.2023.138205. Epub 2023 Dec 14.
This study investigated the effects of ethanol (0 %∼6%) on the dough mechanical properties and quality characteristics of fresh noodles and elucidated the relationship between the above changes and physicochemical, structural, and molecular properties of gluten. Ethanol reduced the water absorption (from 59.00 % to 52.33 %), stability time (from 8.17 min to 3.33 min) and viscoelasticity of dough, and increased the development time, weakening degree and compliance. Ethanol also decreased the fracture stress of dough sheet, and increased fracture elongation and adhesiveness (from 46.15 g·s to 75.88 g·s). Ethanol decreased the noodles' hardness (from 5347.41 g to 4442.34 g), break force, tensile distance, and water absorption, while cooking loss was increased. SEM and CLSM showed that ethanol destroyed the compactness of internal structure and inhibited the formation of gluten network in noodles. According to the results of SE-HPLC and RP-HPLC, ethanol dissolved part of the gliadin and inhibited the polymerization of protein.
本研究考察了乙醇（0%∼6%）对新鲜面条面团力学性能和品质特性的影响，并阐明了上述变化与面筋理化性质、结构和分子性质之间的关系。乙醇降低了面团的吸水率（从 59.00%降至 52.33%）、稳定时间（从 8.17 分钟降至 3.33 分钟）和黏弹性，增加了面团的形成时间、弱化程度和顺应性。乙醇还降低了面团片的断裂应力，增加了断裂伸长率和粘性（从 46.15 g·s 增至 75.88 g·s）。乙醇降低了面条的硬度（从 5347.41 g 降至 4442.34 g）、断裂力、拉伸距离和吸水率，同时蒸煮损失增加。SEM 和 CLSM 表明，乙醇破坏了面条内部结构的紧密性，并抑制了面筋网络的形成。根据 SE-HPLC 和 RP-HPLC 的结果，乙醇溶解了部分醇溶蛋白并抑制了蛋白质的聚合。
