摘要
研究马铃薯全粉在小麦粉中添加量对制作挂面的品质影响。分析马铃薯全粉混合粉的理化特性和粉质特征,挂面的蒸煮品质、质构品质和感官评价。随着马铃薯全粉添加量增加,混合粉的粗蛋白和湿面筋降低,粗淀粉增加,粉质质量指数下降。添加量为15%的挂面蒸煮损失最小,吸水率和水分含量最低,而其拉伸强度和最大弯曲力最高,硬度、弹性和咀嚼性均处于中等偏上水平,结合感官评价认为马铃薯全粉添加15%时,挂面品质较好。
The effect of additive amount of potato granules in wheat flour on the quality of fine dried noodles was studied.The physicochemical property and rheological property of potato granules mixing powder were analyzed,and cooking quality,texture quality and sensory evaluation of fine dried noodles were evaluated.With the increase of the total amount of potato granules,the crude protein and wet gluten of the mixed powder decreased,the coarse starch increased,and the quality index of the powder decreased.The noodles with 15% added amount had the lowest cooking loss,lowest water absorption rate and water content,and the highest tensile strength and maximum bending force.The hardness,elasticity and chewiness of the noodles were all above the average level.Combined with sensory evaluation,it was considered that the noodles with 15 % added potato granules had better quality.
作者
王远辉
赵靖雯
WANG Yuan-hui;ZHAO Jing-wen(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2019年第8期24-29,共6页
Cereals & Oils
基金
河南工业大学高层次人才基金(2015BS009)
关键词
马铃薯
挂面
蒸煮品质
质构品质
扫描电镜
potato
fine dried noodle
cooking quality
texture quality
scanning electron microscope
