复合营养燕麦面条加工品质特性评价

Evaluation of Oat Meal on Quality Traits and Processing Quality Properties of Noodles

主要研究了面条加工过程中,添加一定比例的燕麦粉对面条感官品质和质构的影响。结果表明,在小麦粉中添加一定量的燕麦粉,面条的色泽、表面状况、韧性、光滑性、适口性等感官特性都有改善,面条的弹性和拉断应力等物性参数得到改变。当燕麦粉添加量为10%时,面条的感官评价和营养价值均得到极大提高。因此,建议在面条加工中添加质量分数10%的燕麦粉为宜。

Different amounts of oat meal are added into wheat flour,to study the influence of oat meal on the sensory and texture of noodles.The results show that the luster,surface appearance,toughness,smooth,palatability of noodles increase, the elastic and tensile stress of physical parameters in together are changed when adding the right amount o f oat meal to flour. Adding different amounts of oat meal,the noodles score shows that when the adding amount of oatmeal is 10%,not only the score of noodles sensory evaluation is the highest,and also according with our eating habits.So,it is suitable to add 10% oat meal in the processing of the noodles.