加工工艺对超微粉碎麦麸热干面品质的影响及工艺优化

Effect of processing technology on the quality of wheat bran hot-and-dry noodles and optimization of process

试验研究了超微麦麸添加量、谷朊粉添加量、食用碱添加量、食用盐添加量对超微粉碎麦麸热干面品质(蒸煮特性、质构和感官评价)的影响。结果表明,在单因素试验的基础上,通过正交试验确定了超微粉碎麦麸热干面的最佳工艺为:麦麸添加量8%,谷朊粉添加量3%,食用碱添加量0.8%,食用盐添加量0.4%。

In present study, the effect of superfine wheat bran content, gluten, alkaline, edible salt content on the hot-and-dry noodles cooking characteristics, texture characteristics, and sensory evaluation were evaluated. The results showed that, based on the signal single factor experiment, the orthogonal experiment was designed and carried out, in which the sensory evaluation values are applied as an index. The results show that the optimum recipe is 8% superfine grinding wheat bran, 3% gluten, 0.8% alkali, and 0.4% salt.