不同制备工艺的籼米粉对面条品质的影响

Effect of the addition of indica rice flour with different milling processes on the noodle qualities

采用了干法、半干法、湿法对籼米进行加工,研究了不同工艺籼米粉的理化特性差异及其对面制品所产生的影响。结果表明:3种工艺生产的米粉中,湿磨米粉白度最高,平均粒径最小,淀粉颗粒形态较其它工艺完整,半干法米粉峰值黏度、回升值、崩解值均较高;加入籼米粉的面片亮度下降,弹性升高;面条的最佳煮制时间变短,干物质吸水率升高,蒸煮损失率降低;试验还发现干法籼米粉可同时提高面条的硬度、弹性和咀嚼性。

Dry, semi-dry and wet methods were used to process indica rice. The difference of physicochemical properties of indica rice flour and its effect on flour products were characterized. The results showed that wet milling of indica rice flour had higher whiteness, smaller particle diameter and more intact starch particles. Semi-dry milling indica rice flour peak viscosity, set back and breakdown were higher. The addition of indica rice flour could reduce the brightness, and increased the elasticity of dough sheet. The optimum cooking time of noodle was shortened, the water absorption rate of dry matter increased, and the cooking loss of noodle with the indica rice flour all decreased. The noodle texture characteristics such as hardness, springiness and chewiness of the noodle with dry milling indica rice flour were increased.