摘要
对豆渣改善面团流变学特性的效应及豆渣面条的工艺进行了研究.结果表明,在一定含量范围内添加豆渣,可以改善面团的粉质和拉伸等流变学特性,面团稠度、形成时间、稳定时间、粉质指数随着豆渣添加量的增加呈现先升后降趋势,当添加量为7.5%时,这些指标均达到最高值.弱化度则随豆渣添加量的增加呈现先下降后上升的趋势,当添加量为7.5%时,弱化度达到最低值.拉伸能量、拉伸阻力、最大拉伸阻力、拉伸比和最大拉伸比均随着豆渣添加量的增加而增加,延伸度随着豆渣添加量的增加而减小.通过实验,得出豆渣面条最佳工艺条件:豆渣添加量为16%,黄原胶添加量为0.20%,多聚磷酸钠添加量为0.05%,CSL-SSL添加量为0.28%时,面条的各项指标都达到最优.
This paver aims to study rheological properties of bean dregs to dough and craft bean dregs noodle,the result shows that bean dregs in certain scope may improve rheological properties of silty clay and stretch.Adding a certain amount of soybean residue can improve the rheological characteristics of the flour.To the chosen flour,the consistency,formation time,stability time and silty index fist increased then decreased.When adding 7.5 % bean dregs,all of these indicators reach the highest uhile weakening level get to the lowest.Stretching energy,extension resistance,the maximum extension resistance,the draw ratio and the maximum draw ratio increased along with the increasing addition of bean dregs and the degree of extensibility decreasd.The quality of flour also improved with the increasing addition of bean dregs bean dregs noodles reaching the optimum conditions are as follows： 16% of its adding bean dregs,xanthan gum its adding 0.20 percent,its adding sodium polyphosphate 0.05%,CSL-SSL its adding 0.28%.
出处
《河南农业大学学报》
CAS
CSCD
北大核心
2011年第2期241-246,共6页
Journal of Henan Agricultural University
基金
河南省教育厅科技攻关项目(2007550009)
关键词
豆渣
粉质曲线
品质测定
工艺
bean dregs
farinogram
organoleptic investigation
craft
