非传统通心面的研究(下)——烘干工艺对通心面品质的影响

Studies on the Macaroni from non-conventional Material(Ⅱ)——Influence of drying technique on macaroni quality

试验表明在通心面烘干过程中,随着温度的提高,产品的色泽得以改善,烹煮重量、烹煮损失减小,煮面强度得以提高。通过三种不同的烘干温度(LT、CT 和 HT)和两种不同的高温试验(HT-A 和 HT-B)比较,本文推荐了适合非传统通心面的适宜烘干条件。本文对通心面干燥过程中水份转移理论及高温烘干过程中的物化变化情况作了探讨。

A study of the influence of drying temperature on macaroni quality indicated that increa-sing the drying temperature improved macaroni color,increased firmness values,and decreasedcooking loss and cooked weight.By comparison test for three kinds of different drying tempera-tures(LT,CT and HT)and two HT experiments(HT-A and HT-B),the better drying para-meters for the macaroni from non-conventional material(NCM)was given.Mechanism forwater transfer in noodle drying and the physical-chemical changes in macaroni during HT werealso studied in this paper.