沙蒿籽胶对甘薯-小麦混合粉流变学性质和面条品质的影响  

EFFECT OF ARTEMISIA SPHAEROCEPHALA KRASCH GUM ON RHEOLOGICAL PROPERTY OF LENDED SWEET POTATO-WHEAT FLOUR AND QUALITY OF NOODLE

作　　者：丁瑞琴[1] 赖谱富[1] 张思耀[1] 潘超然[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品研究与开发》2009年第10期1-3,共3页Food Research and Development

摘　　要：以甘薯粉与小麦粉(20∶80质量分数)的混合粉为原料,借助于粉质仪、拉伸仪等现代分析仪器研究沙蒿籽胶对混合粉面团流变学特性以及面条加工品质的影响。结果表明,添加沙蒿籽胶能显著提高混合粉面团的流变学特性,从而使面条的断条率降低、糊汤程度减小,面条口感滑润耐咀嚼。Effect of artemisia sphaerocephala krasch gum（ASKG） on the rheological properties of blended sweet potato-wheat powder （20：80） were studied with the help of the modern international standard apparatus such as farinograph and extensograph .The qualities of noodle were also studied. The results showed that by adding ASKG, the rheological properties of mixed dough could be significantly improved. As a result, the ratio of the broken noodle and the turbidity of noodle soup were reduced, and the noodle was of a smooth taste and a good strength.

关 键 词：沙蒿籽胶 甘薯粉 小麦粉 流变学特性 面条品质 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]