面粉组成对面团流变学特性及生鲜湿面条品质的影响

Effect of Flour Composition on Dough Rheological Properties and Quality of Wet-Fresh Noodles

鲜湿面条风味、口感优于传统挂面,但普通面条专用粉尚不能很好地满足生鲜湿面条品质的需要。以8种市售且成分存在显著差异的面粉为研究对象,采用Mixolab混合实验仪、AlevoLAB吹泡稠度仪等分析检测手段,从生鲜湿面团流变学特性、面团吹泡稠度特性,以及鲜湿面条质构特性为评价指标,为制作鲜湿面条提供理论和试验依据。

Wet-fresh noodles had better flavor and taste than traditional noodles,but ordinary noodles powder couldn’t meet the demand of wet-fresh noodles.Eight kinds of significant differences and composition of flour sold for research object,the Mixolab and AlevoLAB-type alveograph analysis experimental apparatus of detection means,from a wet-fresh dough rheological property,the bubble consistency properties,as well as wet-fresh senses and noodle as evaluation indicators,to provide the theoretical and experimental basis for the production of wet-fresh noodles.