加水量对豌豆挂面品质的影响

Effects of water addition on pea dried noodle quality

研究加水量对豌豆挂面品质的影响规律，为豆类挂面加工中加水量的选择提供依据。以黄豌豆全粉为研究对象，将豆粉按照15％和25％的添加量与小麦粉混合，添加不同加水量制作成豌豆挂面，并对豌豆挂面品质进行分析。结果表明：当豌豆粉添加量为15％时，随着加水量的增加，干面条的光泽度和表观状态得分无显著性差异，面片颜色变暗；煮后面条的干物质损失率、感观评价的各项评分均无显著性差异。当豌豆粉添加量为25％时，随着加水量的增加，干面条的光泽度和表观状态得分增加，干物质吸水率和干物质损失率均呈下降趋势。加水量在32％和34％时，质构特性和微观结构优于其他加水量。28％加水量的挂面，其微观结构的表面和截面都非常粗糙，感观评价的总分最低，为77．2分。因此，豆粉添加量在15％时，适宜加水量为32％-36％；添加量在25％，适宜加水量为32％和34％。

The influence of the amount of water added on pea noodle quality was researched to provide reference for making pulses dry noodles with suitable amount of water. Taking yellow pea flour as research object, pea dry noodles were made of mixed flour of wheat and yellow pea with 15% and 25% of pea flour respectively, and different amount of water. The quality of the pea dry noodles was analyzed. The result showed that when pea flour content was 15%, along with the increase of water added, the gloss and appearance of dry noodles had no significant difference, but dough sheet darkled. After being cooked, the loss rate of dry material and sensory evaluation had no significant difference. When pea flour content was 25 % , along with the increase of water added, the score of gloss and appearance of dry noodles enhanced, water absorption and loss rate of dry material trended downward. Texture characteristic and microstructure were better than that with other water addition as water addition were 32% and 34%. The surface and cross profile of microstructure were very coarse as water addition was 28% , total score sensory evaluation was the lowest as 77.2. The suitable additive quantity of water was 32% - 36% and 32% -34% respectively, when pea flour content was 15% and 25%.