不同油莎豆粉对面条品质的影响

Effect of Different Tiger Nut Flour on Noodle Quality

为研究添加不同处理方式和不同添加比例的油莎豆粉对小麦面条品质的影响,以小麦粉为原料,分别将不同比例(0,5%,10%,15%,20%和30%)的全脂油莎豆粉、脱脂油莎豆粉、挤压膨化全脂油莎豆粉、挤压膨化脱脂油莎豆粉加入小麦粉中制作面条,对混粉面条的蒸煮特性、质构特性和色泽进行分析。结果表明,加入4种油莎豆粉的面条断条率和损失率均呈下降趋势,而吸水率和膨胀率呈不断上升趋势。4种油莎豆粉对小麦面条的拉伸性能均有消极影响。脱脂油莎豆粉的增加使面条的延展性呈不断上升趋势,其他3种油莎豆粉使面条的延展性先上升后下降,全脂油莎豆粉的增加使面条的咀嚼性不断降低,其他3种油莎豆粉使面条的咀嚼性先上升后下降,4种油莎豆粉均使面条的硬度减弱。4种油莎豆粉均使面条L*值呈不断降低趋势,a*值则呈现持续升高趋势。

The effect of adding different treatments and different addition ratios of tiger nut flour on wheat noodles’quality was investigated.Different proportions(0,5%,10%,15%,20% and 30%)of whole tiger nut flour,defatted tiger nut flour,extruded puffed whole tiger nut flour and extruded defatted tiger nut flour were added to wheat flour to make noodles.The noodles were analyzed for the cooking qualities,texture characteristics and colour difference.The results showed that the noodle breaking rate and loss rate with the addition of the four types of tiger nut flour showed a decreasing trend,while the coefficient of water absorption and inflation rate illustrated increasing trends.All four types of tiger nut flour had adverse effects on the tensile properties of noodles.The increase of defatted tiger nut flour led to an increasing trend in the noodles’ductility.In contrast,the other three types of tiger nut flour led to an increase and a decrease in the noodles’ductility.The chewiness of the noodles kept decreasing with the rise of full-fat tiger nut flour,the chewiness of the noodles increased and then reduced with the other three types of tiger nut flour.All four types of tiger nut flour made the noodles weaker.All four types of tiger nut flour caused a continuous decreasing trend in the noodles’L*value,while the value a*showed a continuously increasing trend.