谷朊粉、乳化剂对全麦面条品质的影响

Effect of gluten, emulsifiers on quality of whole wheat noodles

按照小麦籽粒各组分的固有比例复配全麦粉,研究谷朊粉、硬脂酰乳酸钠(SSL)、单甘脂(GMS)对100%全麦面条品质的影响。研究结果表明:谷朊粉应用于全麦的面条中能够有效改善全麦面条品质,随着谷朊粉添加量的增加(1%~3%),全麦面条溶出率和吸水率逐渐降低,但当谷朊粉的添加量达到3%后,全麦面条的品质趋于稳定。谷朊粉继续增加,面条溶出率和吸水率略有增加。然而乳化剂对全麦面条的溶出率和吸水率影响不显著,并不能明显改善面条的品质。

On the basis of inherent proportion of wheat kernel components, the effects of gluten, sodium stearyl lactate（SSL）, glycerin monostearate（GMS） on the quality of 100% whole wheat flour noodles were researched. The results indicated that gluten could effectively improve the texture quality of whole wheat noodles. With the increase of gluten addition（1%-3%）, the dissolution rate and water absorption rate of the whole wheat noodle decreased gradually, when the amount of gluten reached 3%, the quality of the whole wheat noodles tended to be stable. With gluten continued to increase, the dissolution rate and water absorption rate of noodles increased slightly. However, the influence of emulsifier on the dissolution rate and water absorption of whole wheat flour noodle was not significant, and it could not improve the quality of noodles.