复合碳酸盐对拉面面团延伸性影响研究

Influence of composite carbonate on the extensibility of ramen dough

为了探索复合碳酸盐对拉面面团延伸性的影响，本文采用了流变仪、揉混仪、二硫键的测定和图像分析四种方法对添加不同量的复合碳酸盐的拉面面团进行了研究。结果表明：添加0．1％～0．2％的复合碳酸盐的拉面面团延伸性好，耐揉性强，二硫键含量较低，包埋淀粉颗粒的蛋白质网络结构有序。

In order to explore the effect of the composite carbonate on ramen dough, this paper used rheometers, mixograph, determination of disulfide bond and image analysis to study the ramen dough with different doses of composite carbonate. The results showed that the addition of 0.1%~0.2% composite carbonate made the ramen dough become extensive and dough＇s rubbing resistance became strong. Besides, the content of disulfide bond was low and the protein network which embedded starch granules became orderly.