纯玉米面条制作工艺的研究

Processing of pure corn noodle

以纯玉米面粉为原料,混合一定比例的谷朊粉,按照常规面条制作方法,探讨谷朊粉添加量、和面时用水量、食盐添加量对纯玉米面条制作工艺的影响,通过正交实验进行分析并确定纯玉米面条制作的最佳工艺条件。结果表明,以上3个因素都可以对纯玉米面条的制作工艺有一定的影响。最优工艺条件为:谷朊粉添加量24%,加水量35%,食盐添加量3%。

The corn noodles was using corn as raw material,which mixed together with gluten flour.It was made by conventional method.To investigate the effect of addition of gluten flour,the demand for water and addition of salt on quality of noodle.The optimum condition of extraction was obtained by orthogonal test.The result showed that four factors effects starch extraction ratio.The optimum conditions：gluten flour concentration of 24%,water concentration of 35%,salt concentration of 3%.