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面粉及其制品的色泽是小麦品质改良的重要内容。影响色泽的因素很多,除加工因素外,多酚氧化酶活性、面粉黄色素含量、籽粒硬度、蛋白质含量和脂肪氧化酶活性等都与磨粉品质及面条、馒头等食品的颜色密切相关。多酚氧化酶活性及其相应的底物是引起颜色褐变的主要原因,它决定面条(团)颜色稳定性的50%~70%[1]。高多酚氧化酶活性会造成鲜湿面条等在储存期间产生褐色,影响食品的颜色。小麦粉中含有高水平的多酚氧化酶,会在加水和面及面
The color of flour and its products is an important part of wheat quality improvement. Many factors affect the color, in addition to processing factors, polyphenol oxidase activity, flour yellow pigment content, grain hardness, protein content and lipoxygenase activity are closely related with the quality of flour and noodles, bread and other food color. Polyphenol oxidase activity and its corresponding substrate is the main cause of color browning, which determines the color stability of noodles (lumps) of 50% to 70% [1]. High polyphenol oxidase activity can cause fresh wet noodles and other produce brown during storage, affecting the color of food. Wheat flour contains high levels of polyphenol oxidase, added water and flour and noodles