阴离子对面条品质的影响

Effect of Anions on Noodle Quality

为研究4种阴离子(Cl^(-)、H_(2)PO_(4)^(-)、HCO_(3)^(-)和CO_(3)^(2-))对面条品质的影响,测定了阴离子对面粉粉质特性、面片色度,以及面条的蒸煮、质构等指标。结果表明,4种离子在同一浓度下对面粉吸水率的贡献为CO_(3)^(2-)>HCO_(3)^(-)>Cl_(-)>H_(2)PO_(4)^(-)。添加Cl-的面粉粉质特性较好,添加HCO_(3)^(-)、CO_(3)^(2-)的面粉弱化度较大。随着4种离子浓度的提高,面片的L*值变大、蒸煮损失显著增加,面条的拉断力呈现上升趋势,随着Cl^(-)、H_(2)PO_(4)^(-)浓度不断提高,拉断距离变大,随着HCO_(3)^(-)、CO_(3)^(2-)的加入面片b*值显著增加,拉伸距离呈现先上升再下降趋势。4种离子的添加对面条的硬度、黏附性、咀嚼性均产生显著性影响,对面条的弹性影响不显著。

In order to study the influence of four kinds of anions(Cl^(-),H_(2)PO_(4)^(-),HCO_(3)^(-)and CO_(3)^(2-)) on noodle quality,the indexes of anion on flour quality,noodle color,noodle cooking and texture were measured.The results show that the contribution of the four ions to the water absorption of flour at the same concentration is CO_(3)^(2-)>HCO_(3)^(-)>Cl^(-)>H_(2)PO_(4).The flour quality of Cl^(-)added flour is better,while the flour of HCO_(3)^(-)and CO_(3)^(2-) is weaker.With the increase in the concentration of the four ions,the L^(*) value of the noodles becomes larger,the cooking loss increases significantly,and the breaking force of the noodles shows an upward trend.The b^(*) value of HCO_(3)^(-) and CO_(3)^(2-) added patches increased significantly,and the stretching distance showed a trend of increasing first and then decreasing.The addition of the four ions has a significant effect on the hardness,adhesion and chewability of the noodles,but has no significant effect on the elasticity of the noodles.