荞麦粉对荞麦挂面品质影响  

The Effect of Buckwheat Flour on Buckwheat Noodles Quality

作　　者：高国祥 孙君庚 阴志刚 GAO Guoxiang;SUN Jungeng;YIN Zhigang(Xiangnian Food Co.,Ltd.,Henan Health Maintenance Noodles Products Engineering Technology Research Center,Nanyang 473000)

机构地区：[1]想念食品股份有限公司,河南省养生挂面制品工程技术研究中心,南阳473000

出　　处：《食品工业》2020年第2期194-197,共4页The Food Industry

摘　　要：以高筋小麦粉和荞麦粉为原料,通过改变荞麦粉的添加量制作荞麦挂面,探究荞麦粉添加量对混粉粉质特性及荞麦挂面烹煮损失率、断条率及感官品质的影响。结果表明,随荞麦粉添加量提高,混粉的形成时间、稳定时间、粉质指数呈现显著降低趋势,弱化度呈现显著增长趋势;制作的荞麦挂面烹煮损失率、自然断条率、熟断条率均呈现显著增长趋势,荞麦挂面的感官评分呈现显著降低趋势。试验结果表明,添加量30%的荞麦挂面具有较好的品质特性。The high-gluten wheat flour and buckwheat flour were used as raw materials to produce buckwheat noodles by changing the addition amount of buckwheat flour. The influence of the addition amount of buckwheat flour on the flour properties of mixed flour, cooking loss rate, breaking rate and sensory quality of buckwheat noodles was explored. The results showed that with the increase of buckwheat flour content, development time, stability time and farinograph quality number of buckwheat flour decreased significantly, and the weakening degree increased significantly. The cooking loss rate, natural breaking rate and cooked breaking rate of the buckwheat noodle showed a significant increase trend, and the sensory score of the buckwheat noodle showed a significant decrease trend. The results showed that the buckwheat noodles with 30% added amount still had good quality.

关 键 词：荞麦粉 挂面 感官评分 粉质特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]