玉米粉配比对玉米-小麦混合粉面条品质的影响

Effects of corn flour proportion on the quality of corn-wheat mixed flour noodles

采用不同的配比将玉米粉与小麦粉混配,用混合粉制作面条,通过测定玉米-小麦混合粉鲜湿面条的蒸煮、质构及感官品质,研究玉米粉添加量对混合粉鲜湿面条品质的影响。结果表明:随着玉米粉配比的增大,面条的蒸煮损失率呈上升趋势,硬度、咀嚼性和剪切力则逐渐减小,而总评分呈先增加后降低的趋势。玉米粉、小麦粉质量比为25∶75及以下时,面条煮后没有断条现象,当二者质量比达30∶70时,开始出现断条现象,熟断条率为7.5%。各配比的玉米-小麦混合粉鲜湿面条总评分均比纯小麦粉的低,玉米粉、小麦粉质量比为15∶85时制作的鲜湿面条总评分最高,感官品质较好。

Corn-wheat mixed flour fresh wet noodles were made by different proportion of corn starch and wheat flour.In order to study the influence of addition of corn starch,the cooking quality,texture quality and sensory quality of fresh wet noodles were measured.Results demonstrated that with the increasing ratio of corn starch,the cooking defect rate grew steadily;hardness,chewiness and shear force weaken gradually.Finally,the total score tended to be raised at first and then fell.When the proportion of corn starch and wheat flour came to or below 25∶75,no broken noodles after cooked.When the proportion reached to 30∶70,the breaking phenomenon began to appear and the cooked broken rate was 7.5%.For fresh wet noodle,the total score of every proportion was lower than pure wheat flour.For the mixed flour,the proportion of 15∶85 got the top score and the best sensory quality comparatively.