损伤淀粉和谷朊粉对面粉及面条品质的影响

EFFECTS OF DAMAGED STARCH AND GLUTEN ON THE QUALITY OF FLOUR AND NOODLES

在面粉中加入不同含量的损伤淀粉和谷朊粉,利用粉质仪、拉伸仪测定其糊化特性、流变学特性;将面粉制作成面条,测定其品质.结果表明:在面粉中添加损伤淀粉会使面粉和面条的色泽变得明亮,而面条的弹性、粘性、韧性、抗拉伸能力、回复性以及面条的口感变差;在面粉中适量添加谷朊粉会使面团形成时间增加,面条色泽变暗,弹性、粘性、韧性、抗拉伸能力、回复性以及面条的口感变好,但谷朊粉添加过多会产生相反的结果.

Different contents of damaged starch and gluten were added to the flour,and the gelatinization and rheological characteristics were measured by farinometer and extensometer,which were made into noodles and their quality was measured.The results showed that adding damaged starch to flour will brighten the color of flour and noodles,while the elasticity,stickiness,resilience,strength resistance,recovery and taste of noodles will be deteriorated.An appropriate amount of gluten in flour will increase the dough formation time,darken the color of noodles,and improve the elasticity,stickiness,resilience,stretch resistance,recovery and the taste of the noodles.However,excessive gluten will produce the opposite effect.