摘要
研究了冷冻面条和面时间、静置时间、加水量、加盐量等和面条件,通过测定面条煮后质构剪切力(Firmness)、拉伸力(Kieffer)和质构剖面分析(TPA)等各项指标,研究和面工艺对冷冻面条品质的影响规律.试验结果表明:和面时间2 min、静置时间15 min、加水量34%、加盐量1%制作的冷冻面条品质较好.
This paper focused on the study of the dough making conditions of frozen noodles, such as dough mixing time, setting time, water amount and salt amount, and studied the effects of the dough making conditions on the quality of frozen noodles by measuring the indexes of the cooked noodles, such as firmness, Kieffer and texture profile analysis （TPA）. The results showed that： the frozen noodles had better quality under the conditions of dough mixing time 2 minutes, setting time 15 minutes, water amount 34%, and salt amount 1%.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第4期49-52,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金资助项目(20976036)
关键词
冷冻面条
和面工艺
品质
frozen noodle
dough making conditions
quality
