亲水胶体对面粉糊化特性和面条品质的影响

Effect of hydrocolloids on the pasting properties of flour and noodle quality

采用RVA快速黏度法、质构测定等方法研究瓜尔豆胶、魔芋胶、CMC和黄原胶4种亲水胶体对面粉糊化特性和面条品质的影响。结果表明,4种亲水胶体对面粉的糊化温度影响不显著;添加瓜尔豆胶、CMC和黄原胶面粉的峰值黏度、谷值黏度和最终黏度呈递增的趋势,添加魔芋胶的面粉的糊化性质变化不明显;添加魔芋胶和瓜尔豆胶面条的拉伸性能、切割性能呈递增的趋势;添加CMC和黄原胶面条的拉伸性能和切割性能先升高后降低;综合考虑各方面因素,4种亲水胶体均可用于面条的加工,适宜添加量为0.5%～1.0%。

Studied the effects of four kinds of hydrocolloids on flour pasting properties and noodle quality were studied.The results showed that there was no significant difference for pasting temperature of flour with addition of four kinds of hydrocolloids.Peak viscosity,valley viscosity and final viscosity of flour showed increasing trend with addition of guar gum,CMC,xanthan gum,while addition of konjac gum showed less effect on the pasting properties of flour.Tensile properties and cutting property of noodles showed increasing trend with addition of konjac gum and guar gum.However,tensile properties and cutting properties of noodles increased first and then decreased with addition of CMC and xanthan gum.Considering all the factors,the optimum addition of the above four kind of hydrocolloids was 0.5%～1.0% in the noodle processing.