抗性淀粉对面条加工品质的影响  

Effects of Resistant Starch on Processing Quality of Noodles

作　　者：付蕾[1,2] 田纪春[1] 盛锋[2] 李长城[2] 

机构地区：[1]国家作物生物学重点实验室山东农业大学小麦品质育种研究室,泰安271018 [2]山东农业大学化学与材料科学学院,泰安271018

出　　处：《中国粮油学报》2011年第1期20-24,34,共6页Journal of the Chinese Cereals and Oils Association

基　　金：973计划项目(2009CB118301);山东农业大学青年科技创新基金资助项目(08-23645)

摘　　要：以普通小麦粉为原料,研究了抗性淀粉（RS）对干、鲜面条加工品质的影响。结果表明：随着RS添加量的增加,静置0~24 h的鲜白水、白盐和黄碱面片的色泽越来越好;鲜白水、白盐和黄碱面条的拉伸强度、拉断距离、拉伸面积都呈降低趋势,但添加5%RS的各鲜面条与原面条之间无显著差异;添加RS的干白水、白盐和黄碱面条的硬度均增大,添加5%~10%RS的干白盐面条和5%RS的干黄碱面条的黏弹性仍好于干白水面条对照,添加RS的干白水面条黏弹性变差。干面条的综合评分表明：添加5%~10%RS的面条表面状况变化差异不大,15%RS的面条表面光滑度降低,膨胀程度增大,添加5%~15%RS的面条均有可接受的外观和口感,但最适添加量为5%左右。In this research,the effect of resistant starch on processing quality of northern style Chinese noodles was investigated.Results：With increase of RS addition dosage the color of fresh white water sheet,white salted sheet and yellow alkaline sheet become better and better during stay at ambient temperature for 0~24 h.The maximum resistance,extensibility and extension area of fresh white water noodles（WWN）,fresh white salted noodles（WSN） and fresh yellow alkaline noodles（YAN） decrease,but there is no significant difference between 5% RS and 0 RS for these fresh noodles.With the increase of RS addition,the hardness of dry WWN,dry WSN and dry YAN all increase.The elasticity of 5%~10% RS dry WSN and 5% RS dry YAN are still better than that of dry WWN without RS,and the elasticity of dry WWN with RS addition becomes worse.The comprehensive quality evaluation of dry noodles showed that there is no significant difference in appearance between 5% and 10% dry RS noodles;the smoothness of 15% RS noodles decreases,and swelling degree increases;the noodles with 5%~15% RS all have acceptable appearance and taste,and the optimal RS dosage is 5% or so.

关 键 词：抗性淀粉 加工品质 面条 质构特性 感官评价 

分 类 号：S512.1[农业科学—作物学]