摘要
为探讨不同粒度马铃薯全粉对复合面条品质的影响规律,本研究以小麦面粉为基体,辅助添加不同粒度的马铃薯全粉,制作马铃薯小麦复合面条。结果表明:随着马铃薯全粉颗粒粒度的减小,复合面条的煮制吸水率先降低后增加,并于150目时,达到最低值;淀粉溶出率、弹性、咀嚼性则先增加后降低,并于150目时,达到最高值;硬度也呈现先增加后降低趋势,并于100目时,达到最高值;此外,孔隙率先减少后增加,而结合水含量则呈先增大后减小趋势,并于200目时,分别达到最小值和最大值;在实验粒度范围内,有效水分扩散系数范围为1.92×10^(-9)~2.62×10^(-9)m^2/s。选择马铃薯全粉粒度与小麦面粉粒度相同或稍小时,有助提高复合面条的品质。
In order to study the effect of different grain sizes of potato flour on the quality of wheat based composite noodles which were made from wheat flour with potato flours of different grain sizes added.The results showed that with the decrease in grain size of potato flour,the water absorption of noodles during cooking decreased first,reaching a minimum value at150mesh grain size,and then increased.However,the opposite trend was noted for starch dissolution rate,elasticity and chewiness exhibited an initial increase and a sequential decrease,and then with maximum values being observed at150mesh grain size.Hardness also first increased until reaching a maximum at100mesh grain size,and then decreased.In addition,porosity decreased first and then increased,while the content of bound water increased first and then decreased,reaching minimum and maximum values respectively at200mesh grain size.In the grain size range tested in this study,the effective diffusion coefficient of water in noodles was in the range of1.92×10-9-2.62×10-9m2/s.The addition of potato flour with grain size equal to or slightly smaller than that of wheat flour is better for improving the quality of noodles.
作者
李叶贝
任广跃
屈展平
段续
张乐道
罗登林
LI Yebei;REN Guangyue;QU Zhanping;DUAN Xu;ZHANG Ledao;LUO Denglin(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China;National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang 471023, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第19期55-60,共6页
Food Science
基金
国家自然科学基金面上项目(31671907)
"十三五"国家重点研发计划重点专项(2017YFD0400901)
河南省高校科技创新团队支持计划项目(16IRTSTHN009)
关键词
马铃薯全粉
复合面条
品质
粒度
potato flour
composite flour noodles
quality
particle size
