【摘要】 采用响应面法对以龙麦26高筋小麦粉为主要原料的面条预混粉配方进行优化。以成品面条断条率、拉伸比及感官等为考察指标,对龙麦26面条预混粉的品质进行综合评分。试验获得龙麦26面条预混粉的配方为:龙麦26小麦粉71.23%,低筋粉26.25%,复合面条改良剂1.55%,食盐0.97%。采用此配方制作的面条预混粉每100g只需添加20℃左右水22g,经和面机高速搅打10min,即可压制出表面光滑,筋性适中,煮后口感爽滑,韧弹性良好的面条。更多还原

【Abstract】 Formula of noodle premixing flour with Longmai 26 bread flour as raw material was optimized by response surface methodology.The formula was gotten according to the ratio of broken noodles,draw-ratio and sensory evaluation,it was that:Longmai 26 bread flour 71.23%,cake flour 26.25%,composite noodle improver1.55%,salt 0.97%.Under the above conditions,the noodle was smooth,pliable with the noodle premixing flour 100 g,22g water of20℃,flour mixing and whipping 10 min.更多还原