不同油脂的添加对面条品质的影响

Effect of different oils added on the qualities of noodles

研究菜籽油和茶籽油的不同添加量(1%、2%、3%、4%、5%)对面条蒸煮特性、剪切试验等的影响。结果表明:随着油脂添加量的增加,面条的最佳煮面时间、吸水率及硬度等均发生了明显的变化。由于茶籽油的不饱和脂肪酸含量较高,其不同添加量的面条的吸水率、蒸煮损失率均较菜籽油面条低,而煮面时间较菜籽油面条长。

The effects of addition of rapeseed oil and camellia see d oil with different amount（1%, 2%,3%,4%,5%）on cooking characteristics,shear test of noodles were studied. The results showed that with the increase of added amount of oil,the best cooking time,water absorption and hardness were all changed significantly. Furthermore,the quantities of camellia seed oil noodles,such as water absorption and cooking loss were lower than those of rapeseed oil noodles,owing to the higher content of unsaturated fatty acid in it,however,its best cooking time was longer.