摘要
以A型与B型小麦淀粉为原料,探究小麦淀粉不同质量比对煎炸面糊制品食用品质的影响。结果显示:随着A型小麦淀粉占比的增大,糊粉的持水性下降,而挂糊率上升,制品外壳的水分含量下降,脂肪含量先下降后上升,L*值增加,a*值和b*值降低;此外,制品外壳的硬度和脆性在总体上增大。当A型与B型小麦淀粉质量比在1.80∶1时,制品外壳的色泽较好,脂肪含量较低,硬度适中,具有较好的酥脆性。
Using A-type and B-type wheat starch as raw materials,the effects of different mass ratios of wheat starch on the edible quality of fried batter products were studied.The results showed that as the proportion of A-type wheat starch increased,the water holding capacity of the flour decreased,while the paste hanging rate increased,the moisture content of the product shell decreased,the fat content first decreased and then increased,the L*value increased,and the a*value and b*value decreased.In addition,the hardness and britleness of the product shell increased overall.When the mass ratio of A-type and B-type wheat starch was 1.80:1,the shell of the product had better color,lower fat content,moderate hardness,and good crispness.
作者
王雪菲
曹蒙
周舟
王清
刘涛
计红芳
WANG Xue-fei;CAO Meng;ZHOU Zhou;WANG Qing;LIU Tao;JI Hong-fang(Food College,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China)
出处
《粮食与油脂》
北大核心
2023年第8期26-30,共5页
Cereals & Oils
基金
河南省科技攻关项目(192102110218、232102230071)
河南省高等学校重点科研项目(23B550006)
信阳农林学院高水平科研孵化器建设基金(FCL202110)
信阳农林学院青年教师科研基金项目(2018LG014)
信阳农林学院青年骨干教师培养项目
信阳农林学院2022年科研促进教学专项课题(kj-2022015)。
关键词
A型淀粉
B型淀粉
煎炸面糊
品质
A-type starch
B-type starch
fried batter
quality
