淀粉对面粉糊化特性及热风干燥方便面品质影响

Study on the effects of starch on pasting characters of flour and the quality of hot-air drying instant noodles

研究了4种常用淀粉对面粉糊化特性的影响,及对热风干燥方便面的吸水率、蒸煮损失、最大拉伸力、TPA(硬度、胶着性、咀嚼性)、剪切硬度、色泽的影响变化规律。研究表明:实验所选取的四种淀粉添加可以使面粉RVA的最终黏度升高,并使面粉RVA的衰减值显著下降,提高了面粉的抗衰减能力。四种淀粉均能改善热风干燥方便面的口感,增加方便面的弹性和爽滑性,提高方便面的复水性,使面条的拉伸力、拉伸距离、TPA咀嚼性、剪切硬度下降;使TPA回复性上升,L*值呈升高。其中马铃薯淀粉,马铃薯酯化淀粉对方便面吸水率和蒸煮损失率的影响比较明显,马铃薯酯化淀粉、木薯酯化淀粉对L*值得影响最明显。综合考虑和对比这四种淀粉,添加量10%的马铃薯酯化淀粉对热风干燥方便面的品质改良效果较好。

This article preliminary investigates the effect of four kinds of starch on pasting characters of wheat flour,water absorption,cooking loss,the largest tensile stress,TPA（hardness,gumminess, chewiness）and firmness of hot-air drying instant noodles. The research shows that starch can improve the past viscosity and improve the cooking quality of hot-air drying instant noodles. The strength, chewiness and L＊of the noodles can also be improved by starch. Comprehensive compare and consider of these four starch,add 10%esterified potato starch in hot-air drying instant noodles can improve the quality obviously.