香菇粉对面粉和面条品质的影响

The Effect of Mushroom Powder on the Quality of Flour and Noodles

为优化香菇挂面品质,研究不同添加量的香菇粉对面粉和面条理化特性、粉质特性、质构特性、感官品质、烹调特性的影响。结果表明,香菇粉是一种高蛋白食物,香菇粉添加量增多不仅会引起面团吸水率和弱化指数增大,形成时间、稳定时间和粉质指数降低,而且会使挂面的硬度、咀嚼性、食味品质、蒸煮损失率和熟断条率提高,弹性、黏聚性和回复性降低。综合分析,最终确定香菇粉的最佳添加比例为1.5%。

In order to optimize the internal quality of mushroom noodles, the effects of different amount of mushroom flour on the physical and chemical properties, farinographic properties, texture properties, sensory quality and cooking properties of flour and noodles were studied. The results showed that mushroom powder was a kind of food with high protein. With the addition of mushroom powder, not only the water absorption and weakening index of dough increased, but also the formation time, stability time and farinograph index decreased, and the hardness, chewability, taste quality, cooking loss rate and cooked broken rate of noodles increased, while the elasticity, cohesion and recovery decreased. Through comprehensive analysis, the best proportion of mushroom powder was 1.5%.