摘要
通过预糊化工艺对荞麦面条品质进行改良研究。探索了预糊化温度、水添加量和预糊化时间对荞麦粉糊化度的影响。结果表明,预糊化温度为65℃,水添加量为30%,预糊化时间为25 min时预糊化效果最佳。利用预糊化工艺探索了荞麦粉的添加量对挂面的品质影响,对荞麦粉进行预糊化处理可以提高荞麦粉的添加量,达50%左右,且制得的荞麦挂面品质较好。
Study on the improvement of buckwheat noodle quality by pre-gelatinization process.The effects of pre-gelatinization temperature,water content and pre-gelatinization time on the gelatinization degree were explored.The results showed that the pre-gelatinization temperature was 65℃,the amount of water added was 30%,and the pre-gelatinization time was 25 min.The pre-gelatinization effect was the best.The pre-gelatinization process was used to explore the effect of the amount of buckwheat flour on the quality of noodles.It was shown that by pre-gelatinizing the buckwheat flour,the amount of buckwheat flour can be increased to about 50%,and the quality of the prepared buckwheat noodles is good.
作者
李阳
孙君庚
王充
阴志刚
LI Yang;SUN Jungeng;WANG Chong;YIN Zhigang(Xiangnian Food Co.,Ltd.,Nanyang,He'nan 473000,China;He'nan Health Maintenance Noodles Products Engineering Technology Research Center,Nanyang,He'nan 473000,China)
出处
《农产品加工》
2020年第14期50-53,共4页
Farm Products Processing
关键词
预糊化
荞麦挂面
糊化度
品质
pregelatinized
buckwheat noodles
gelatinization degree
quality
