多谷物面条加工工艺及品质研究

Study on processing technology and quality of multigrain noodles

通过分析多谷物面条的淀粉颗粒结构、蒸煮特性以及感官品质,比较不同工艺对多谷物面条品质的影响。结果表明:挤压-二次糊化工艺制备的面条品质最佳,相比于普通小麦面条,除了蛋白质含量有下降外,其脂肪和膳食纤维含量均有所升高,抗性淀粉含量约为普通小麦面条的2倍,且血糖生成指数仅为53.32,远低于小麦面条的83.18。

By analyzing the starch granule structure,cooking characteristics and sensory quality of multi grain noodles,the effects of different processes on the quality of multi grain noodles were compared.The results showed that the noodles prepared by extrusion secondary gelatinization process had the best quality.Compared with ordinary wheat noodles,in addition to the decrease of protein content,the contents of fat and dietary fiber of multigrain noodles increased,the content of resistant starch was about twice that of ordinary wheat noodles,and the glycemix index was only 53.32,far lower than 83.18 of wheat noodles.