木薯全粉制作无面筋通心粉工艺配方优化

Optimum formula of gluten-free macaroni made from cassava whole flour

采用Box-Behnken响应面试验设计,以木薯全粉为原料,探讨了盐、热水加入量(温度> 95℃)及花生油加入量对通心粉最佳蒸煮时间及蒸煮损失率的影响。结果表明,最优配方为100 g木薯全粉、1.0 g盐、65.0 g热水、1.5 g花生油。在此条件下,木薯全粉通心粉的蒸煮损失率为7.08%,小麦面粉通心粉的蒸煮损失率为7.32%;色差分析中木薯全粉通心粉的黄度值(b~*)更高,颜色更好;质构特性指标上无明显差异。研究结果可为采用木薯全粉生产无面筋通心粉提供参考。

With cassava whole powder as raw material, the effects of salt, hot water and peanut oil on the optimum cooking time and cooking loss rate of macaroni were studied by Box-Behnken response surface design. The results showed that the optimum formula was 100 g cassava whole powder, 1.0 g salt, 65.0 g hot water and 1.5 g peanut oil. Under these conditions, the cooking loss rate of cassava whole flour macaroni was 7.08%, and that of wheat flour macaroni was 7.32%. In color difference analysis, the Yellow value(b*) of cassava whole flour macaroni was higher and its color was better. There was no significant difference in texture characteristics. The results could provide reference for the production of gluten-free macaroni with cassava whole flour.