巴氏杀菌
食品科学
回生(淀粉)
直链淀粉
微波食品加热
淀粉
面筋
淀粉糊化
化学
材料科学
纹理(宇宙学)
计算机科学
量子力学
图像(数学)
物理
人工智能
作者
Helen S. Joyner,Kari E. Jones,Barbara Rasco
标识
DOI:10.1111/1750-3841.13334
摘要
Abstract Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave‐treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta.
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