熟化小麦粉对冷冻熟面品质的影响

The effect of ripening wheat flour on the quality of frozen cooked noodles

以面团加水量、熟化小麦粉的筋度以及添加量为主要考察因素,以感官评价和质构特性为指标,研究热处理技术下的熟化小麦粉对冷冻熟面品质的影响。结果表明:以混合小麦粉质量为基准,当加水量为36%,添加20%低筋熟化小麦粉时,鲜面及冷冻熟面的感官品质评分较高,质构特性较好。

Taking the water additive amount of dough, the gluten degree and additive amount of ripening wheat flour as the main factors, and the sensory evaluation and texture properties as indexes, the effects of the heat-treated ripening wheat flour on the quality of frozen cooked noodles were studied. The results showed that the sensory quality scores of fresh noodles and frozen cooked noodles were higher and the texture properties were better when 36 % water and 20 % low gluten wheat flour were added based on the mixed flour mass.