高含量荞麦面条的品质改良研究

A Study on Quality Improvement of Noodles with High Content of Buckwheat

开发荞麦食品具有广阔前景。面条中荞麦粉的用量一般不超过30%,当荞麦粉与面粉比增加到1∶1时,面条弹性差,熟断条率高。针对此问题,对高含量荞麦面条的品质进行改良,通过正交实验得到最优配方为:荞麦粉与高筋粉用量1∶1,水40%,食盐1.0%,黄原胶0.5%,羧甲基纤维素钠1.0%。

The prospect to develop the buckwheat food is excellent.The quantity of buckwheat flour in noodle is not over 30% usually.The quality of buckwheat noodles is not good when the proportion of wheat flour/buckwheat flour is 1∶1.In this paper,the quality of noodles with High Content Buckwheat was improved in experiment.The optimal compounding formula was that quantity of buckwheat flour and high gluten flour 1∶1,water 40%,salt 0.1.0%,xanthan gum 0.5 %,carboxymethyl cellulose sodium(CM C-Na) 1.0%.