摘要
为研究损伤淀粉对小麦粉物化特性以及面条品质的影响,取相同质量的小麦粉用超微粉碎机分别研磨0、1、2、4、5min,测其物化性质的变化。制作面条时,取研磨5min小麦粉添加到小麦粉中,添加量从0%至10%,对面条品质进行评定。结果表明:随着研磨时间的延长,小麦粉中损伤淀粉质量分数由9.12%增至34.28%,损伤淀粉含量的增加对研磨粉的糊化特性、粉质特性等影响显著。制作面条时,研磨粉(研磨5min)添加量为6%,即小麦粉中总的损伤淀粉质量分数为10.63%时,依据面条相关评定指标,制作出面条的品质较好。
In order to study the effects of damage starch on physicochemical properties of flour and noodle quality, wheat flour was dealed by ultra fine pulveriser for 0,1,2,3,4,5 min, to obtain different levels of damaged starch（DS）, then the change of grinding flour＇s physicochemical properties were tested. When making noodles, flour grinded by 5 rain was added to wheat flour with the amount of 0-10%, the noodle quality was assessed. The results showed that the content of DS raised from 9.12% to 34.28% as the grinding time prolonged. The increase of damage starch content had a great effect on physicochemical properties such as gelatinization characteristics and farinograph characteristics. When the amount of flour grinded by 5 min was 6o/00 ,as the total damaged starch content in flour was 10.63%, on the basis of noodles related evaluation indicators, the quality of noodles was good.
出处
《粮食与饲料工业》
CAS
2015年第11期35-39,共5页
Cereal & Feed Industry
基金
河南省科技攻关项目(132102110007)
新乡市重点科技攻关计划项目(ZG14029)
河南省高校科技创新团队支持计划项目(14A550013)
关键词
损伤淀粉
小麦粉
物化性质
面条
品质
damage starch
flour
physicochemical properties
noodles
quality
