青稞全粉面条品质改进研究

Study on improving noodle quality of whole barley flour

以藏青320青稞为原料,通过添加不同比例的谷朊粉、氯化钠以及马铃薯淀粉等改良剂,来改善纯青稞全粉面条的食用品质和外观品质,探求最佳工艺参数。利用Mixolab混合实验仪测定面团特性,同时对成品面条进行物性测定和感官评价。结果表明:添加12%谷朊粉、2%氯化钠、15%马铃薯淀粉以及71%藏青320青稞全粉的面条品质最佳。

To improve the quality of whole barley noodle, the properties of Zangqing 320 flour with different proportion of gluten, NaCI and potato starch were studied.The dough properties were studied by Mixolab, the indexes of noodle＇ s physicochemical property were measured by texture analyzer and the acceptability of whole barley noodle was evaluated by the method of sensory evaluation.According to the study, the optimal process parameters were obtained as following, 12% gluten,2% NaCl,15% potato starch and 71% whole barley flour.