摘要
本研究以糯小麦品种"天糯693"为材料,分析糯小麦不同比例配粉对小麦粉淀粉特性、面团流变学特性和面条品质的影响,并确定面条中糯小麦粉适宜添加比例。结果表明,在0%~30%范围内,随着糯小麦粉配比增加,混合小麦粉的降落数值、起始糊化温度、峰值黏度、回生值、C2、C3、C4和C5均呈减少趋势,而膨胀势、衰减值、黏度崩解值(C3-C4)、吸水率、形成时间和稳定时间均呈增大趋势。随着糯小麦粉配比增加,面条的最佳煮制时间、烹调损失、色泽L*、b*值、感官色泽和弹性评分均呈减少趋势。添加10%糯小麦粉的面条的表观状态、硬度、黏性、光滑性及总评分均较高。综合小麦粉和面条的品质分析结果认为,添加适量的糯小麦粉可较好地改善面条的烹调特性和食用品质,并有助于提高和面加水量、延缓面食老化。
In this study, the waxy wheat cultivar of ＂Tiannuo 693＂ was selected as the object of study to ana- lyze the effects of waxy wheat flour blends in different proportion on flour physic - chemical properties and noodle quality and determine a proper adding proportion of waxy wheat flour into noodle. According to the results, within 0% -30% , as percentage of waxy flour in blends increased, the falling number, onset pasting temperature, peak viscosity, setback, C5 - C4, C2, C3, C4 and C5 of the waxy flour blends decreased, while swelling power, break-down, C3 -C4, water absorption, formation time and stability time increased. The optimum cooking time, cooking loss, color L ＊ ＆b ＊ value, color score and elasticity score exhibited reducing trend as increasing waxy flour addition. The 10% waxy flour blend produced dried noodle with better appearance, firmness, stickiness, smoothness and total sensory score. In conclusion, adding waxy flour at the appropriate ratio could improve noodle cooking properties and sensory quality, and could increase water addition of dough and retard flour food staling.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第9期15-21,共7页
Journal of the Chinese Cereals and Oils Association
基金
中国农业科学院科技创新工程项目(CAAS-ASTIP-2016-IOFAND)
河北金沙河面业集团合作研究开发项目(2015-2016)
现代农业产业技术体系建设专项(CARS-03)
