淀粉种类及性质对鲜湿面条品质的影响

Influence of the Variety and Character of Starch on Wet Fresh Noodle Quality

将不同种类的淀粉添加到面粉中,对混合粉制成的鲜湿面条进行色泽、蒸煮品质和熟面条质构的测定,分析淀粉的种类、特性及添加量对面条品质的影响。结果表明：马铃薯淀粉使混合粉的峰值黏度明显增高,玉米淀粉能够有效改善面条的色泽,其次是马铃薯淀粉。随着淀粉添加量的增加,面条的干物质吸水率减小,干物质损失率先减小后增加,添加5%~10%的马铃薯和木薯淀粉的面条蒸煮品质较好;小麦和马铃薯淀粉面条的硬度和咀嚼性较高,木薯淀粉面条的黏聚性好,马铃薯淀粉和木薯淀粉的拉伸距离较大。马铃薯淀粉直链淀粉含量低,糊化性能好,可以有效改善面条的品质,但添加量不应超过10%。

Different ldnds of starch were added to flour in proportion respectively to make noodles. The effect of starch from different sources, homologous starch in different addition level and the characteristics of starch on noodle quality was studied, The results indicated that the starch peak viscosity of mixed powder was increased by adding potato starch. Corn starch effectively improved the colour of noodles, followed by potato starch. With the increase of starch content, the water absorption of dry materials decreased, the loss rate of dry matter and cooked broken rote decreased firstly then increased, the cooking quality was best with 5% -10% potato starch or cassava starch. The hardness and chewiness of noodle made from wheat and potato starch was higher, the cohesion of cassava starch noodle was best. The tensile property of potato starch and cassava starch were better. Potato starch can improve color and cooked noodle＇s quality when the amount was not higher than 10%.