摘要
实验以常用的增筋剂谷朊粉、碳酸钾、VERON TG(谷氨酰胺转氨酶)为研究对象。通过混合实验仪测定加入增筋剂后面粉的各种指标,分析各个添加剂对面粉品质的影响,结合感官评价,选出各个添加剂单独添加的最适添加量:谷朊粉4%,碳酸钾0.2%,谷氨酰胺转氨酶0.002%。通过正交实验,选出最佳的添加剂配比为:谷朊粉5%,碳酸钾0.1%,谷氨酰胺转氨酶0.003%。
In order to improve the quality of noodles,the experiment investigated the compound addictives.Three gluten intensifiers,wheat gluten,K2CO3 and VERON TG（transglutaminase） were used in the experiment.Mixolab as well as the sensory assessment were used to evaluate the properties of starch,protein and quality of noodle.The single factor test showed that adding 4% of wheat gluten,0.2% of K2CO3 or 0.002% of VERON TG respectively into flour had better result,the orthogonal experiment showed that 5% of wheat gluten,0.1% of K2CO3 and 0.003% of VERON TG were better.
出处
《食品科技》
CAS
北大核心
2010年第12期162-166,共5页
Food Science and Technology
关键词
增筋剂
面条品质
混合实验仪
gluten intensifier
noodle quality
Mixolab
