摘要
以全麦粉代替部分普通精制面粉,研究全麦粉对油炸方便面原料的糊化特性以及产品质构、颜色、脂肪含量及复水时间的影响。结果表明,全麦粉对方便面原料的峰值粘度、谷值粘度及最终粘度起显著负相关(P<0.05)作用。方便面质构方面,随着全麦粉取代量的增加,硬度降低,咀嚼性及回弹性下降,粘度增加;色泽变暗,红度加深;复水时间延长,当全麦粉替代量从60%提高到80%时,复水时间从390s增加到600s。全麦粉替代量低于80%时,方便面的表面脂肪含量(SUOC)、结构脂肪含量(SOC)及总脂肪含量(TOC)均与全麦粉替代量呈正相关(分别从2.31%,17.55%,19.86%上升到3.01%,24.03%,27.03%),当替代量超过80%后,SUOC值、SOC值及TOC值基本不变(分别为3%,19%,27%左右)。依据本试验结果,建议全麦方便面中全麦粉取代量为60%。
The wheat flour was partly replaced by whole wheat flour （WWF） to make the instant fried noodles, the influence of WWF on the rheological property, texture, color, oil content and rehydration time of instant fried noodles had been studied. The RVA results showed that peak viscosity, minimum viscosity and final viscosity were significantly and negatively correlated to the replacement of WWF. With increasing amount of WWF, instant fried noodles~ hardness, chewiness and resilience decreased, while adhesiveness in creased. WWF darkened the surface color of the noodles, and the re- hydration time was extended from 390 s to 600 s when the content of WWF increased from 60% to 80%. The addition of WWF respectively increased the surface oil content （SUOC）, structural oil con tent （SOC） and total oil content （TOC） from 2.31%, 17.55% and 19.86% to 3. 01%, 24. 03% and 27.03% respectively. However, when the content of WWF was more than 80%, the SUOC, SOC and TOC values were little changed （respectively about 3%, 19% and 27%）. The suggesting substitution level of WWF was 60% based on the results of this research.
出处
《食品与机械》
CSCD
北大核心
2016年第3期193-197,242,共6页
Food and Machinery
基金
国家自然科学基金项目(编号:31471617)
国家"十二五"科技攻关项目(编号:2012BAD37B08-3)
常熟市科技发展计划(农业)(编号:CN 201406)
关键词
全麦粉
油炸
方便面
品质
whole wheat flour
fried
instant noodles
quality
