淀粉对油炸方便面品质影响的研究

Effects of the Addition of Starches in Wheat Flour on Fried Instant Noodle Quality

本文对小麦淀粉、玉米淀粉、木薯淀粉、木薯淀粉醋酸酯、马铃薯淀粉及马铃薯淀粉醋酸酯的糊化特性以及它们添加到面粉中对方便面品质的影响进行了研究。感官评定及质构分析表明:添加木薯淀粉、木薯淀粉醋酸酯、马铃薯淀粉及马铃薯淀粉醋酸酯均可提高方便面的光泽度、透明度、弹性、滑爽性和耐嚼性。淀粉醋酸酯比其原淀粉效果好,而马铃薯淀粉醋酸酯比木薯淀粉醋酸酯性能更优。

The pasting behaviors of wheat starch, corn starch , tapioca starch, acetylated tapioca starch, and acetylated potatostarch were characterized. Effects of the addition of these starches in wheat flour on fried instant noodle quality were studied.Sensory evaluation and texture analysis results indicate that the noodle quality, in the aspect of glossiness, transparency,elasticity, slipperiness and chewiness, can be improved by the addition of suitable (native and modified) starches. The noodlequality is better by using the addition of acetylated starches than that of their native starches. While acetylated potato starchshowed a better function than acetylated tapioca starch in improving noodle equality.