添加甘薯淀粉改善面条食用品质的研究

Studyon theProduction of Composite Sweetpota to Starch Noodles

在小麦面粉中添加甘薯淀粉制做面条可显著改善面条口感 ,也是甘薯的一种重要食用途径。在添加甘薯淀粉的同时 ,还应添加藻酸钠、复合碱等面粉改良剂 ,来改善面团的加工和烹煮特性 ,研究表明 :甘薯淀粉、藻酸钠、复合碱在面粉中的较适添加量分别为 :10 %、0.25 %和0.15%。

Additionofsweetpotatostarchintoflourfortheproductionofcompositenoo dlescanmarkedlyimprovethetastequalityofwheatnoodles.Sweetpotatostarchwithsodi umalginateandcompositealkaliimprovedprocessandcookingpropertiesofdough.There sultsalsoindicatedthattheoptimumadditionamountsofsweetpotato,sodiumalginateand compositealkaliindoughwere10 %0.25 %and0.15 %respectively.