摘要
选用11种市售小麦淀粉,测定其理化特性,并以10%的比例与小麦粉混合制备面条,对面条的蒸煮和质构特性进行测定。试验结果表明:添加小麦淀粉可以改善面条的色泽、增加面条的干物质吸水率和感官评分,提高面条弹性和咀嚼性;通过相关性分析可知:小麦淀粉的粗淀粉含量与面条硬度呈显著负相关(P<0.05),其中小颗粒淀粉含量越高,制备面条的蒸煮损失率越低,感官评分越高。
The basic physicochemical properties of 11 kinds of commercial wheat starch were determined. The noodles were prepared by mixing 10% wheat starch with wheat flour, and the cooking characteristics and texture characteristics of noodles were measured. The results showed that the addition of wheat starch could improve the color of noodles, increase the water absorption of dry material and the sensory score, and improve the springiness and chewiness. The correlation analysis showed that the crude starch content of wheat starch was negatively correlated with the hardness of noodles （P〈0.05）. The higher the content of small granule starch, the lower the cooking-loss rate and the higher the sensory score of noodles.
作者
安迪
郑学玲
AN Di;ZHENG Xue-ling(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2018年第12期58-63,共6页
Cereals & Oils
基金
国家自然科学基金项目(31671892)
关键词
小麦淀粉
理化特性
面条品质
wheat starch
physicochemical property
quality of noodle
