【摘要】 以改性花生蛋白粉为主要辅料,研究改性花生蛋白粉对面团特性及挂面品质的影响。结果表明,添加改性花生蛋白粉可有效改善面团的粉质、拉伸特性,使面团的吸水率和拉伸比例增大、面团的延伸度降低,适量添加可延长面团的形成时间和稳定时间、提高面团的粉质指数和拉伸能量及拉伸阻力,并改善挂面的蒸煮品质和熟挂面的弹性及拉伸性能,增加挂面的韧性、降低挂面的折断率。在本试验条件下,综合分析混合粉的粉质和拉伸特性,并通过测试分析生、熟挂面的品质等,最终确定改性花生蛋白粉的最佳添加量为12%。更多还原

【Abstract】 The effects of modified peanut protein powder as a supplementary material on dough features and quality of fine dried noodle were studied.The results showed that modified peanut protein powder could improve the farinose quality and extensibility of dough,increase its water absorption and stretch ratio,and reduce the extension.Added appropriate amount of modified peanut protein powder could extend the dough formation time and stabilization time,and improve farinose index,tensile energy and stretching resistance.It could improve the cooking quality of fine dried noodle,the elasticity and tensile property of the cooked noodle,increase the toughness,and reduce the broken rate.In the test conditions,the farinose and tensile property of the mixed powder were comprehensive analyzed,and the quality of the crude and cooked noodle was analyzed.The optimum additional amount of the modified peanut protein powder is 12%.更多还原