摘要
实验选取了三种不同粉质特性的面粉,采用真空和面的方式制作生鲜面,分别研究了不同和面真空度对面条色泽、蒸煮及质构等特性的影响,并测定了真空和面对生鲜面中水分存在状态的影响。结果表明:对于三种面粉,真空和面均能明显改善生鲜面的色泽,降低其蒸煮损失,提高蒸煮后的拉伸强度和最大剪切力,但对不同的面粉改善程度有所不同。综合不同真空度对三种面粉制面特性的影响程度,确定实际生产中将和面真空度控制在-0.06MPa为最佳。此外,真空和面可以促进面团中结合水的形成,在低含水量下能够降低其水分活度。
Three kinds of flours were selected to make fresh noodles in the way of vacuum mixing.The effects of different vacuum degrees on the colour,cooking and texture properties of fresh noodles were studied,as well as the water status of fresh noodles with or without using vacuum mixing.The results indicated that vacuum mixing could significantly improve the colour of fresh noodles and reduce cooking loss,the extensibility and maximum firmness of cooked noodles also increased.However,the degree of improvement was different for different types of flours.Integrated the effects of different vacuum degrees on the noodle making qualities of these three flours,-0.06MPa was considered as the best degree for noodle production.In addition,vacuum mixing could promote the formation of bound water in the dough and effectively reduce water activity at certain moisture content.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期129-131,379,共4页
Science and Technology of Food Industry
基金
2010年江南大学大学生创新训练计划项目(1001009)
关键词
真空和面
生鲜面
制面品质
水分结合
vacuum mixing
fresh noodle
quality characteristics
water binding
