苦荞马铃薯面条的配方研究

Study on the formula of Tartary buckwheat and potato noodles

为探究一种口感优良,营养丰富的杂粮面条,以感官品质、蒸煮损失率、硬度、内聚性、弹性、黏性和咀嚼性为评定指标,分别探究苦荞粉和马铃薯粉的添加量和添加比例、水、谷朊粉和魔芋粉的不同添加量对苦荞马铃薯面条品质的影响。结果表明,谷朊粉和魔芋粉的适量添加能够改善苦荞马铃薯面条的品质,最佳工艺配方为(以小麦粉、苦荞粉和马铃薯粉的总质量为基准):苦荞粉添加量8%,马铃薯粉添加量12%,水44%,谷朊粉2.5%和魔芋粉0.25%;在此条件下制得的面条感官得分达到92.6分,面条表面光滑,有咬劲、有弹性、咀嚼爽口。

In order to explore a kind of fine taste and nutrient-rich multi-grain noodles,sensory quality,cooking loss rate,hardness,cohesiveness,springiness,adhesiveness and chewiness were used as evaluation indexes to study the effects of addition amount and ratio of Tartary buckwheat flour and potato flour and different supplemental levels of water,gluten and konjac flour on the quality of Tartary buckwheat potato noodles.The results showed that proper addition of gluten and konjac flour could improve the quality of noodles.The optimal technological formula of Tartary buckwheat and potato noodles was as follows(based on the total mass of wheat flour,Tartary buckwheat flour and potato flour):the optimal additive content of Tartary buckwheat flour 8%,potato flour 12%,water 44%,gluten flour 2.5%and konjac flour 0.25%.Under these conditions,the sensory score of the noodles reached 92.6 points.The surface of the noodles was smooth,with strong bite,elasticity and refreshing chewing.