摘要
在实验室条件下进行了两种挂面的储藏实验.在储藏过程中分析了挂面的水分,脂肪酸值和烹煮特性的变化.实验结果表明,挂面的水分随空气中的湿度而变化,脂肪酸值随储藏时间而增加,增加到一定程度又开始下降.在挂面烹煮特性方面,挂面的吸水率在储藏期间开始呈增加的趋势,然后变化较平缓,最后开始下降.面汤中直链淀粉含量随储藏时间迅速减少.挂面的烹煮损失呈下降趋势.
The storage experiments of two types of dried noodles were carried out under laboratory condition. The changes of the moisture content,fatty acid value ( FAV ) and the cooking properties of the noodles were analyzed during storage period. The results shown that the moisture content changed with the moisture in air. FAV increased with storage period. The amylose content of the noodles decreased rapidly with storage period. The cooking properties appeared decreasing trend during storage period.
出处
《粮食储藏》
1990年第5期44-48,共5页
Grain Storage
关键词
挂面
储藏
品质
Dried noodles, Storage, Quality
