小麦胚芽添加量对面条品质影响的研究

Effect of wheat germ added on the qualities of noodles

以小麦胚芽和面粉为原料,研究不同小麦胚芽添加量（0%、5%、10%、15%、20%）对面条品质（吸水率、断条率、蒸煮损失率、硬度等）的影响。结果表明：小麦胚芽的添加对面条断条率没有影响,但会使面条最佳蒸煮时间和吸水率下降,面条蒸煮损失率呈现V型变化趋势。此外,随着小麦胚芽添加量的增加,面条的硬度、胶黏性及咀嚼性均先增大后减小,但面条黏着性先减小后增大,而弹性及黏聚性则无显著性变化。在小麦胚芽添加量为5%~10%时,面条的感官评分最高。

The different amount of wheat germ（0,5%,10%,15%,and 20%）was added in flour to make noodles and the effect on noodle quality（water absorption rate,breaking rate,cooking loss,hardness）was studied.The results showed that with the increasing addition of wheat germ,the optimum cooking time and was water absorption rate decreased,while the cooking loss was changed like V.But adding wheat germ had no effect on breaking rate.In addition,compared with the noodles without wheat germ,with the increasing addition of wheat germ,the trends of hardness,chewiness,and gumminess were firstly increased and then decreased.But Adhesiveness was firstly decreased and then increased.However,the change of springiness and cohesiveness was little.The sensory results showed that adding the amount of wheat germ from 5% to 10% were better.