【摘要】 研究了结冷胶与可得然胶复配在无麸质面条制品中的作用。分别添加结冷胶、可得然胶到面粉中制成面条,研究其对面条若干品质的影响。并以水、盐、结冷胶、可得然胶为试验因素,选用L9(34)正交试验,测定不同比例下的感官评价值。试验得出面条的优质最佳配方为:结冷胶0.28 g/100g,可得然胶0.13 g/100g,食盐2.3 g/100g,水52 g/100g。更多还原

【Abstract】 The application of mixture of gellan gum and gurdlan in process of free-gluten noodles was researched.Adding gellan gum and gurdlan seperately to the flour and search the quality of noodles.The water,salt,gellan gum and gurdlan were taken as experimental factors to evaluate the organoleptic value of noodles with different mixture ratio of gellan gum and gurdlan by L9(34)orthogonal test.The search show that when gellan gum was 0.28 g/100g,gurdlan was 0.13 g/100g,salt was 2.3 g/100g,water was 52 g/100g,the high-quality noodles can be produced.更多还原