小麦粉品质和制面工艺对面条品质的影响研究

Influence of Processing Parameters on Quality Properties of Spaghetti

以普通小麦为原料，以非传统细条实心面条为对象，研究了挤压温度、食盐含量及小麦粉品质对细条实心面成品品质的影响。结果认为，升高加工温度，可以降低挤压阻力；提高食盐含量，增加挤压阻力。提高温度和食盐含量，都能增加面条的蒸煮吸水率和蒸煮干物质失落率；温度对面条蒸煮蛋白质的损失率影响较大。样品的蛋白质品质和淀粉的糊化特性对品质也有较大的影响。

Effects of temperature,salt content and flour quality on the quality of spaghetti were studied.The spaghetti was made of common wheat flour,not of durum wheat flour.The results showed that the extrusion resistance decreased with extrusion temperature rising,and increased with salt content increasing.The water absorption and the dry material loss of spaghetti in cooking increased with higher temperature and higher salt content.Temperature showed more influence on protein loss of spaghetti in cooking.The spaghetti quality mainly depended on protein quality and gelationization parameters of starch.