摘要
为明确糯小麦扬05G68在改善面条品质方面的应用价值,为其推广应用提供依据,利用2种不同筋力市售面粉,研究了添加30%、50%和70%比例的糯小麦扬05G68面粉对干、鲜面条品质指标的影响。结果表明:糯小麦扬05G68面粉添加比例在30%与50%之间能显著改善面条品质;加工成鲜面条时,添加30%糯小麦面粉的面条评分最高;加工成干面条时,添加50%糯小麦面粉的面条评分最高;筋力强的面粉可以适当增加添加比例。
To develope the value of waxy wheat Yang 05G68 in improving noodle quality and prepare for its release, its flour was added to two kinds of brand flour with different gluten contents at 30% , 50% and 70% proportion. The waxy flour adding proportion between 30% -500/0 improved noodle quality signifieandy. To make fresh noodle, adding proportion of 30% waxy flour was the best, whereas for dry noodle 50% was the best adding proportion. The adding proportion of waxy flour could be increased to some extent when it was added to stronger gluten flour.
出处
《江苏农业学报》
CSCD
北大核心
2009年第2期242-246,共5页
Jiangsu Journal of Agricultural Sciences
基金
国家科技支撑计划(2006BAD01A02-19)
江苏省高技术研究(农业)计划(BC2006305)
公益性行业(农业)科研专项(nyhyzx07-002)
关键词
糯小麦
面条
配粉
品质
waxy wheat
noodle
blended flour
quality
