挂面品质研究报告

A Research Report on the Quality of Fine Dried Noodles

研究了湖北省主要挂面厂的挂面品质,测定了各厂烘房的温湿度;按照部颁挂面质量标准对挂面质量进行了检验;测定了原料面粉、成品挂面、断头面及酥面的理化品质;并用布拉班德(Brabender)粉质测试系统进行了面团特性试验.本研究对原料面粉的质量、掺入断头面的数量及工艺过程,特别是烘房温湿度的控制对挂面品质的影响进行了系统研究,取得了大量数据.分析表明,成品挂面的面粉中加入一定量的干断头面,在面团特性方面能产生互补作用,特别是对弱力面粉具有明显的改善作用.

In the light of the standard stipulated by the Ministry of Light Industry, a research test is made of the quality of fine dried noodles turned out by leading noodles manufacturers in Hubei province, with the temperature and humidity in the baking workshops determined at the same time. The physical and chemical performances of stock flour, finished products, broken noodles and crisp noodles are also taken into consideration and determined. The dough is put to trial to find its characteristics wiih the help of Brabender Flour Quality Testing System.The article makes a systematical study of the quality of stock flour, the amount of broken noodles to be mixed and the technological proc-edures concerned, and especially the influence of the temperature and humidity in the baking workshops on the noodles quality, thus a lot of data having been derived as a result. As the chemical analysis indi-cates, the stock flour mixed with a certain amount of broken noodles produces a reciprocal action in the making of dough for the preparation of finished products, and it is especially advisable for week flour.