摘要
通过添加面团改良剂谷朊粉及复合亲水性胶体田菁胶和瓜尔豆胶,采用预糊化工艺,研制了一种蒸煮品质良好的玉米面条。结果表明,谷朊粉用量为5%;田菁胶用量为2%;瓜尔豆胶用量为3%时,研制的玉米面条的蒸煮品质感官评价最优。
Corn noodle with favourable cooking quality is processed by adding paste modifying agent, such as gluten flour, sesbania gum and guar gum through the method of pregelatinization technique. The optimum technology conditions are, confirmed as follows： the gluten flour t content 5%, sesbania gum content 2%, guar gum content 3%, the value of organoleptic investigation on the cooking quality of corn noodle is the maximal.
出处
《农产品加工（下）》
2010年第9期55-58,共4页
Farm Products Processing
关键词
玉米面条
预糊化
蒸煮品质
corn noodle
pregelatinization
cooking quality
