期刊文献+

青稞全粉面条品质改进研究 被引量:18

Study on improving noodle quality of whole barley flour
原文传递
导出
摘要 以藏青320青稞为原料,通过添加不同比例的谷朊粉、氯化钠以及马铃薯淀粉等改良剂,来改善纯青稞全粉面条的食用品质和外观品质,探求最佳工艺参数。利用Mixolab混合实验仪测定面团特性,同时对成品面条进行物性测定和感官评价。结果表明:添加12%谷朊粉、2%氯化钠、15%马铃薯淀粉以及71%藏青320青稞全粉的面条品质最佳。 To improve the quality of whole barley noodle, the properties of Zangqing 320 flour with different proportion of gluten, NaCI and potato starch were studied.The dough properties were studied by Mixolab, the indexes of noodle' s physicochemical property were measured by texture analyzer and the acceptability of whole barley noodle was evaluated by the method of sensory evaluation.According to the study, the optimal process parameters were obtained as following, 12% gluten,2% NaCl,15% potato starch and 71% whole barley flour.
出处 《食品工业科技》 CAS CSCD 北大核心 2013年第21期115-118,123,共5页 Science and Technology of Food Industry
基金 青海青稞加工品质评价及加工适应性研究(2012-G-07)
关键词 青稞全粉 面条品质 Mixolab混合实验仪 质构仪 感官评价 whole barley flour noodle quality Mixolab texture analyzer sensory evaluation
  • 相关文献

参考文献17

二级参考文献60

共引文献416

同被引文献242

引证文献18

二级引证文献141

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部