摘要
选取黄原胶、转谷氨酰胺酶、谷朊粉为燕麦面条品质改良剂,研究了不同改良剂的不同添加量对面条干物质损失率和感官评价的影响。结果表明,3种改良剂对面条的品质都具有一定的改良作用。在此基础上通过响应面分析试验,以面条干物质损失率和感官评分为响应值,得出改良剂的最佳配方为:每100 g小麦、燕麦混合粉(燕麦粉质量分数30%),黄原胶0.84 g,谷氨酰胺转氨酶0.85 g,谷朊粉7.92 g。
Using xanthan gum, transglutaminase and wheat gluten as oat noodle amendments , and the effects of different amounts of different amendments on loss rate and the sensory score.The results showed that three kinds of noodle amendments have some amelioration. The effects of noodle amendments on the loss rate and the sensory score of noodle were investigated with response surface methodology.The results showed that the optimum amendments formulation was composed of 0.84 g xanthan gum, 0.85 g transglutaminase, 7.92 g wheat gluten based on 100 g of oat（containing 30% oat flour）, wheat mixed flour.
出处
《粮食加工》
2016年第4期39-43,共5页
Grain Processing
关键词
面条
燕麦
改良
响应面法
noodles
oat flour
improvement
response surface methodology
