摘要
为改善面条制品的加工和功能特性,向小麦面粉中加入不同比例葛根全粉,研究混粉的粉质特性、面团的拉伸特性、成品面条的感官评价、质构特性及烹煮特性。结果表明,葛根全粉的添加对面条的蒸煮时间、熟断条率没有显著影响(P>0.05),但使粉质质量指数、面团的延伸度和拉伸曲线面积减小,并显著改变面条的感官评定分数(P<0.05)。综合考虑,葛根全粉最适添加量为20%,该工艺条件下的面条感官评价分数最高,面条的质构特性最优、品质最好,且制作的面条有较好的葛根风味。
In order to improve the processing and functional properties of noodle products,different proportions of Pueraria lobata root powder were added to wheat flour.The farinographical properties of the mixed flour,the stretching properties of the dough,the sensory evaluation of the finished noodles were studied in this experiment,as well as the texture properties and the cooking characteristics of the product.The results showed that the addition of Pueraria lobata root powder had no significant effect on the cooking time and the cooked broken rate of noodles (P>0.05),but it reduced the farinographical index,dough elongation and stretch curve area,which significantly changed the sensory evaluation score of noodles (P<0.05).Considering comprehensively,the optimum amount of Pueraria lobata root powder was 20%,under the conditions the noodle sensory evaluation score was the highest,the texture characteristics of the product were the best,and the obtained noodles have special flavor of Pueraria lobata.
作者
简梦娇
张超
邵济民
邵仙墙
祝振洲
李书艺
程水源
JIAN Mengjiao;ZHANG Chao;SHAO Jimin;SHAO Xianqiang;ZHU Zhenzhou;LI Shuyi;CHENG Shuiyuan(School of Selenium Science and Engineering Modern Industry,Wuhan Polytechnic University,Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products,Wuhan 430023 China;Hubei Gewa Food Co.,LTD.,Zhongxiang 431900,China)
出处
《食品科技》
CAS
北大核心
2022年第2期181-186,共6页
Food Science and Technology
基金
2020年湖北省科技人员服务企业专项行动项目
国家粮食和物资储备局-全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018303)。
关键词
葛根面条
粉质特性
面团
质构特性
感官评价
Pueraria noodles
farinographical properties
dough
texture properties
sensory evaluation
