不同增稠剂对低蛋白高粱面条品质的影响

Effect of different thickeners on quality of low protein sorghum noodles

以高粱粉-小麦粉-小麦淀粉-预糊化淀粉的混合粉(1:2:5:2)为原料制作低蛋白高粱面条,研究了不同增稠剂对低蛋白高粱面条蒸煮品质以及感官品质的影响。结果表明,5种不同的增稠剂对低蛋白高粱面条的蒸煮品质和感官品质都有所改善,但结果存在差异。综合评价5种增稠剂对面条品质的改善效果:海藻酸钠>CMC>魔芋胶>瓜尔豆胶>黄原胶。当海藻酸钠的添加量为1%时,低蛋白高粱面条的蒸煮品质和感官品质最好。

Low protein sorghum noodles were prepared with sorghum flour-wheat flour-wheat starch- pre-gelatinized starch mixed flour （1：2：5：2） as raw material. The effects of several thickeners on cooking quality and sensory quality of low protein sorghum noodles were investigated. The results showed that sodium alginate, CMC, konjak gum, guar gum and xanthan gum can improve the cooking properties and sensory evaluations of low protein sorghum noodles to different extent. Comprehensive evaluations of the improved effects on noodles were： sodium alginate〉CMC〉konjak gum〉guar gum〉xanthan gum. When the added amount of sodium alginate was 1%, low protein sorghum noodle got the best cooking quality and sensory quality.