添加脱脂大豆粉对挂面品质的影响

The effect of defatted soybean powder on noodle quality

将脱脂大豆粉添加到面粉中并制作成挂面,通过测定混合粉的快速粘度特性、粉质特性和挂面的烹煮品质、质构特性,研究了脱脂大豆粉对挂面品质的影响。结果表明:添加了3%的脱脂豆粉后的挂面的烹调损失最小、感官评分最高;随着脱脂豆粉添加量的继续增大,面条的烹调损失增多、质构和口感变差。利用SPSS V13.0软件进行相关性分析后发现:面条感官评分与快速粘度各参数呈极显著相关,而只与粉质参数中的吸水率、面团形成时间和稳定时间显著相关。

Addition of defatted soybean powder to wheat flour was an effective way to improve nutritive value of wheat flour.To study the effects on wheat flour properties and noodle quality after addition of defatted soybean power,properties of blended flour and cooking quality and texture traits of noodles were measurated.The results were as follows, cooking loss of noodles with 3% defatted soybean powder was the least, and the sensory evaluation score was the highest among all the adding amount; the impact was negative to noodle quality with increasing addition of defatted soybean powder.The correlation between sensory evaluation score and properties of blended flour was also analyzed with SPSS V13.0.