小米全粉复配高筋面粉制作婴儿面片

The Production of Baby Patch with Millet Flour and High Gluten Flour

为制出高营养价值和高品质特性的婴儿面片,通过向高筋面粉中添加不同比例(5%,10%,15%,20%,25%,30%,35%和40%)的小米全粉,测定高筋面和混合粉面团的粉质特性、成品面片的蒸煮品质以及感官品质特性,来确定最佳配比的混合粉。结果表明:小米全粉和高筋面粉搭配既可以起到营养互补的作用,又可以增强矿物质和维生素的含量。与高筋面团相比,不断增加小米全粉的添加量会使吸水率、形成时间、稳定时间和粉质质量指数呈下降趋势,而弱化度呈上升趋势,蒸煮品质也越来越差。经综合分析,当小米全粉添加量为10%时,婴儿面片能够拥有良好的营养品质和感官品质,对改善婴儿面片品质具有积极作用。

In order to produce high nutritional value and high quality characteristics,the best proportion of millet flour and high gluten flour should be allocated.By adding different proportions(5%,10%,15%,20%,25%,30%,35%and 40%)of millet flour to high gluten flour,the powder characteristics of high gluten flour and mixed flour dough and the cooking quality and sensory quality characteristics of the finished products were determined to determine the best proportion of mixed powder.The results showed that the combination of millet flour and high gluten flour could play a complementary role in nutrition,and could also enhance the content of minerals and vitamins.Compared with the high gluten dough,the increasing amount of the whole powder of millet would make the water absorption rate,the time of formation,the time of stability and the quality of the powder,and the weakening degree was on the rise.The quality of cooking was also getting worse and worse.For sensory evaluation,when the total amount of millet powder was less than 15%,it had good quality and high degree of love,but after that,the quality begins to become inferior.Through comprehensive analysis,when the total amount of millet powder was 10%,it could have a good nutritional quality and sensory quality,and had a positive effect on improving the quality of flour noodles.