摘要
在对兰州拉面市场进行全面调查后,选定市场广泛采用的8种品牌的面粉为材料,对面粉的理化指标、面团流变学特性、以及制成拉面后的食用品质进行分析。通过对各指标与食用品质之间的相关性研究,旨在确定兰州拉面专用粉的品质指标,为开发拉面专用粉提供理论依据。结果表明:影响拉面食用品质的4大因素分别为:SDS—沉淀值、灰分含量、面团稳定时间、450s面团跌落值。
On the basis of investigation on the market of hand -extended noodles in Lanzhou ,eight typical flours were selected to examine for suitabi lity of the hand -extend noodles maki ng .The correlation between the physical and chemical property and rheologic al characteristics of dough with the eating quality were studied .The result show that the value of SDS -sediment highl y correlated with the eating quality(R=0.93 **).Ash content and dough stability were also play an importan t role .The coefficient of correlati on was -0.876* and 0.89*respectively.
出处
《西部粮油科技》
2001年第5期3-6,共4页
China Western Cereals & Oils Technology
