面粉质量对油炸方便面含油率的影响

The Influences of Flour Qulity to the Oil Content in Frying Instant Noodles

实验表明 ,就同一种小麦面粉而言 ,方便面的含油率随其灰分含量的增加而上升 ;而就不同品种的小麦面粉来说 ,方便面含油率与湿面筋含量的高低之间的相关性并不明显 ,而与面粉的面筋质筋力强弱具有较强的相关性 ,即随面粉筋力的增强 。

It were shown by test that the oil content in frying instant noodles, which were made with single wheat flour, were increased with the increasing of flour ash content, the interrelation between oil content of frying instant-noodles, which were made with different wheat flours, and wet gluten of the flours was not clear, but there was a high interrelation with the strength of the flour gluten, the oil content of the frying instant noodles were decreased whit the strengthening of flour gluten.