摘要
通过向小麦粉中分别添加玉米淀粉、红薯淀粉、马铃薯淀粉以及大豆分离蛋白,制作挂面并对挂面的弹性模量、抗弯能力进行分析。结果表明:无论添加何种淀粉,挂面的弹性模量都会随添加量的增大而减小;添加大豆分离蛋白能使挂面弹性模量明显上升,若添加量超过0.6%弹性模量会有所回落但仍明显高于对照组。添加3种淀粉和大豆分离蛋白都会使挂面的抗弯能力下降。用断裂应力评价挂面抗弯能力比使用端部轴向位移量可靠度更高。综合考虑挂面的弹性模量及抗弯能力,挂面中玉米淀粉、马铃薯淀粉、红薯淀粉以及大豆分离蛋白的添加量分别不宜超过10%、5%、5%和0.8%。
In this paper, noodles were made of wheat flour mixed with corn starch, sweet potato starch, potato starch or soy protein isolate respectively, and the elastic modulus and bending capability of the noodles were analyzed. The results showed that：the elastic modulus of noodles increased along with the decrease of starch dosage; the addi- tion of soy protein isolate could significantly increase the elastic modulus, hut if the added amount was more than 0.6%, the elastic modulus would come down hut was still higher than that with no addition. Three types of starch and soy protein isolate would cause the bending capacity of noodles dropped. Bending fracture stress was better than the length of the axial ends in evaluation bending capability. Considering the elastic modulus and bending capacity of noodles, corn starch, sweet potato starch, potato starch and soy protein isolate added in the noodles should not exceed 10% ,5% ,5% and 0.8% respectively.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第12期20-23,共4页
Journal of the Chinese Cereals and Oils Association
关键词
挂面
大豆分离蛋白
淀粉
弹性模量
抗弯能力
noodles, starch, soy protein isolate, elastic modulus, length of the axial ends
