兰州手拉面添加剂对不同筋力面粉的流变学特性的影响

Influence of the Additive for making Lanzhou Hand Pulled Noodles upon Rheology Characteristic of Different Gluten Strength Flours

兰州拉面添加剂 (改善面筋 )对面团流变学曲线有很大影响。应用和面仪测定表明 ,随着添加剂剂量的增加 ,中强筋粉的和面时间逐渐变小、弱筋粉变化不大且三类粉都趋向 1.8min ;峰高变化很小 ;七分钟尾高和带宽也主要表现为先增加后减小 ,但弱筋粉比中强筋粉表现更为明显。加入不同剂量的添加剂使某一类面粉制作多种食品成为可能。

The additive for making Lanzhou hand pulled noodles has great influence upon the rheology curve of dough.With increasing dose of the additive,the Mixogram peak time (MPT)of medium or strong gluten strength flour was shortened gradually and weak gluten flour did not significantely change.The MPT of the three flours with different gluten strength all declined to 1.8min.Variation of mixogram peak height (MPH) was very small.Mixogram height at seventh minute (MHSM) and mixogram width at seventh minute (MWSM) increased first and then decreased,with larger change for weak gluten flour.It would be possible to produce multiple foodstuffs by adding different doses of the additive to a certain flour.