外源淀粉对鲜湿面条品质影响

Effection of exogenous starch on fresh wet noodle quality

不同淀粉来源影响面条品质,为探讨外源淀粉对鲜湿面条品质影响,该实验选取6种外源淀粉作为试材,比较不同来源淀粉在相同添加量和同源淀粉在不同添加量下对鲜湿面条感官品质、蒸煮品质及TPA指标的影响,并分析外源淀粉添加对面粉糊化特性的影响。研究表明:随外源淀粉添加量增大,面条感官得分先增大后减小,面条的干物质吸水率增加,干物质损失率和熟断条率先减小后增大,面条的各TPA测定指标先增大后减小。添加6%马铃薯淀粉的混合粉制作出的面条品质较好,感官得分最高,为(93.40±2.41)分,面条的各TPA指标均最大,硬度7 411.832 g、粘着性1.917 g·s、弹性0.927、咀嚼度6 018.793、回复性0.859;添加外源淀粉后面粉糊化峰值粘度有所升高,糊化温度有所下降,其中添加6%马铃薯淀粉时的变化最显著,其糊化峰值粘度为1 860cp,糊化温度为71℃。

To explore the effect of exogenous starch on the quality of flesh wet noodle. It was selected six exogenous starches as the test materials, studied the effection of different sources of starch in the same amount and homologous starch in different addition amount on sensory quality, TPA indexes, cooking quality of flesh wet noodle, and analyzed the effect of exogenous starch on the flour gelatinization characteristic in this paper. The results showed that： with the increase of exogenous starch content, noodle sensory score and TPA indexes increased fu＇stly then decreased, the water absorption of dry materials increased, the loss rate of dry matter and cooked broken rate decreased fn-stly then increased. The flesh wet noodle quality was better, when it was made of mixed with 6% potato starch. Its sensory score was the highest, 93.40 ＋ 2.41 ; and its TPA indexes were the biggest. The pasting peak viscosity increased and the gelatinization temperature decreased. There was a significance change in the mixed powder with 6% potato starch, the peak viscosity increased to 1 860 cp, the gelatinization temperature decreased to 71 ℃.