摘要
利用重组的方法,通过向小麦面粉中添加甘薯淀粉,配成淀粉含量范围超出原小麦粉的系列混合粉,制作典型的中国机制的鲜湿面条,测试了重组粉的糊化特性和面条的蒸煮品质,探讨了甘薯淀粉添加量和面粉糊化特性及面条蒸煮品质的关系.结果表明:随着甘薯淀粉添加量的逐渐增大,混合粉的粘度增加,糊化温度降低;面条的干物质吸水率增加,干物质损失率和蛋白质损失率先减小后增加.
Reconstitution method was used in this study. Sweet potato starch was added into wheat flour in order to change starch content range. Typical Chinese Fresh Noodles were made from these reconstituted flours, pasta cooking quality and pasting properties of the reconstituted flours were tested. The effects of sweet potato starch content on flour pasting properties and pasta cooking quality were studied. The results indicated that adding sweet potato starch to wheat flour will affect the pasta cooking quality and pasting properties of the reconstituted flours, when the added amount of sweet potato starch？ were increased from 0 g and 2 g to 5 g,9 g, 14 g and 20 g, the viscosity of the reconstituted flours was increased, the Pasting temperature was reduced,the water absorption of dry matter was increased, the loss of dry matter and protein loss was decreased first then increased with those of control.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2009年第1期11-13,28,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
重组
糊化性质
面条蒸煮品质
reconstitution
pasting property
pasta cooking quality
