【作者】 董珺琳； 何李晔紫； 杨丽萍； 曹川； 丁燕燕； 周裔彬； 王乃富；

【Author】 Dong Junlin;He Liyezi;Yang Liping;Cao Chuan;Ding Yanyan;Zhou Yibin;Wang Naifu;School of Tea and Food Science,Anhui Agricultural University;

【机构】 安徽农业大学茶与食品科技学院；

【摘要】 本文尝试在面粉中添加糯米粉以改善面条的口感,丰富营养价值,同时利用熟糯米的粘性来代替胶体在面条生产中的应用。在这项研究中,我们测定了小麦粉和混合面粉(即小麦粉和糯米粉混合)的糊化特性、粉质特性以及流变学特性。同时也测定了成面条的拉伸距离、颜色和蒸煮品质。结果表明:糯米粉轻微提高了小麦粉的吸水率,产生了柔软的面团,减少了面团的发育和稳定时间。随着糯米粉含量从0%增加到15%,峰值粘度、谷值粘度、终值粘度、崩解值和回生值均增大。面团流变学结果显示,随着糯米粉含量的升高,面团G″和G′值逐渐增加,tanδ值逐渐降低。糯米粉增加了小麦粉和面条粉的白度,减少了成面条的蒸煮损失。当糯米粉含量为5%时,拉伸力和拉伸距离最大,面条的综合品质相对较好。更多还原

【Abstract】 Glutinous rice flour was added to flour to improve the taste of noodles and enrich the nutritional value.Meanwhile,the sticky of ripe glutinous rice is used to replace the colloid in the noodle production.We evaluated the pasting,farinograph,and rheology properties of wheat flour and mixed flour(i.e.,glutinous rice flour mixed with wheat flour) and the stretching distance,color,and cooking quality of salted noodles made from wheat flour and mixed flour.Glutinous rice flour slightly increased the water absorption of wheat flour,produced a soft dough,and reduced the development and stability times of the dough.Peak viscosity,trough viscosity,final viscosity,and breakdown and setback values increased as the glutinous rice flour content increased from 0% to 15%.Regarding rheology properties,the dough displayed higher G’ and G" values and lower tan 8 values after the addition of glutinous rice flour.Glutinous rice flour addition conferred a white color to the wheat flour and salted noodles.Glutinous rice flour reduced the cooking loss of the salted noodles.The pulling force and stretching distance were the largest when the glutinous rice flour content was 5%,the comprehensive quality of noodles is good.更多还原