挤压处理荞麦对面团特性和面条品质的影响

Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality

为明确挤压荞麦对混合粉面团特性和面条品质的影响,系统研究了挤压荞麦添加对混合粉溶剂保持力(solvent retention capacity,SRC)、糊化特性、热机械特性、面条蒸煮特性和质构特性等的影响。结果表明,蔗糖、碳酸钠和乳酸的SRC随挤压荞麦粉添加量的增加而显著增加(P<0.05)。混合粉的峰值粘度、谷值粘度、衰减值、最终粘度和回生值均随着荞麦粉添加量的增加而显著降低(P<0.05)。面团的吸水率、弱化度C_(1)-C_(2)随挤压荞麦粉添加量的增加而显著增加(P<0.05)。然而,糊化特性C_(3)-C_(2)值和回生值C_(5)-C_(4)、形成时间和稳定时间都随挤压荞麦添加量的增加而减小。随挤压荞麦粉添加量的增加,面条的蒸煮吸水率减小,剪切力、拉伸强度、硬度和咀嚼性等增加。

To clarify the effects of extruded buckwheat on the dough properties and noodle quality of buckwheat-wheat flour,the solvent retention capacity(SRC),gelatinization,thermo-mechanical properties,cooking characteristics,texture characteristics were comprehensively studied.The results showed that sucrose,sodium carbonate and lactic acid SRC significantly increased with the addition of buckwheat flour(P<0.05).However,peak viscosity,minimum viscosity,breakdown value,final viscosity and setback value decreased significantly(P<0.05).The water absorption,weakening degree C_(1)-C_(2) of dough increased significantly with the addition of extruded buckwheat.However,the gelatinization characteristic C_(3)-C_(2) value,setback C_(5)-C_(4) value,develoment and stability time decreased with the addition of extruded buckwheat.Cooking water absorption of noodle decreased with the addition of extruded buckwheat.However,the shear force,tensile strength,hardness and chewiness increased with the addition of extruded buckwheat.