添加猴头菇粉对面团流变学特性及挂面品质的影响

Effects of Hericium erinaceus powder on rheological properties of dough and quality of noodle

将猴头菇粉按照一定量添加到小麦粉中制作猴头菇挂面,分析评价猴头菇-小麦混合粉的粉质、面团拉伸等流变特性以及挂面的色度、蒸煮品质和质构特性。结果表明,随着猴头菇粉添加量的增大,面团吸水率、弱化度增加,形成时间缩短,最大拉伸阻力、拉伸能量减小,稳定时间呈现一定的波动,当猴头菇粉的添加量在2.5%(以混合粉总质量计)时,面团稳定时间最大;猴头菇挂面色泽趋于暗红色,蒸煮特性和质构特性有所下降。猴头菇粉赋予挂面特有的色泽和菇香味,挂面品质最佳。

Adding Hericium erinaceus powder to wheat flour in a certain proportion to make noodles.The rheological properties of Hericium-wheat dough and the chromatism,cooking characteristics and texture characteristics of Hericium noodles were analyzed and evaluated.The results showed that with the increase of adding amount of Hericium erinaceus powder,the water absorption rate and the degree of weakening of dough were increased.The formation time was shortened,while the maximum tensile resistance and tensile energy were decreased.The dough stabilization time fluctuated to a certain extent.When added 2.5%of Hericium erinaceus powder(based on the total weight of the mixed powder)in wheat flour,the dough stabilization time was the maximum.The noodle color was dark and reddish,its cooking characteristics and texture characteristics were declined.Hericium noodles had the special surface color and mushroom flavor and the quality was best.