膨化小米粉对挂面加工特性的影响

Influence of extruded millet powder on dried noodle processing characteristics

为充分利用小米杂粮资源,有效提高在面制品中的添加量,增加挂面的花色品种,本文将膨化小米粉按照一定比例添加到小麦粉中,对所得混合粉的粉质特性、拉伸特性、糊化特性进行了分析,同时对其混合粉制作的挂面品质进行了分析研究。结果表明:添加膨化小米粉可有效改善面团的粉质、拉伸和糊化特性;适量添加可有效降低挂面的最佳蒸煮时间,增强挂面的弹性和硬度。在该实验条件下,综合分析混合粉的粉质、拉伸特性和糊化特性,并通过测试分析挂面的蒸煮特性、断裂强度、熟挂面的剪切力等,最终确定挤压膨化小米粉最佳添加量为6%,为其在面制品中的应用提供了参考。

To make full use of millet resources, improve the its content in flour products, increase the variety of noodle, the influence on the farinograph properties and tensile properties and pasting properties of flour were studied by adding extruded millet into wheat flour in different proportions, the quality of dried noodle making by the mixed flour was studied at the same time.The results showed that the farinograph properties, tensile properties, pasting properties of dough were improved with the increased amount of extruded millet. By adding extruded millet in right amount, the optimal cooking time of dried noodle reduced, and the elasticity and rigidity of dried noodle increased.In the testing condition,the farinograph properties and tensile properties and pasting properties of flour were comprehensively analyzed, the optimum adding amount of the extruded millet was 6% after the testing on the cooking property and break strength and shear force of the cooking dried noodle, the results could provide reference for the application of extruded millet in flour products.