面粉品质对保鲜湿面酸感影响研究  

Study on effects of flour quality on acid sense of long life noodle

作　　者：陈慧 张晖 陆娅 汪小禄 

机构地区：[1]上海良友(集团)有限公司技术中心,上海200136

出　　处：《粮食与油脂》2011年第9期12-14,共3页Cereals & Oils

摘　　要：面粉质量不仅影响保鲜湿面口感,也会影响保鲜湿面酸感。该研究首先建立保鲜湿面酸感评价方法,以对不同面粉制作保鲜湿面进行酸感评分、对比;结果发现,面粉面筋含量与面体酸感分值呈显著负相关,吸水率与面体酸感分值呈负相关;且当面粉脂肪酸值≤30时,保鲜湿面酸感较低,面粉脂肪酸值≥70时,保鲜湿面酸感明显增强。The quality of flour not only affects on taste of long life noodle,but also affects on acid feeling sense.First established a evaluation method of acid sense.Useing different flour to produce the long life noodle to score and contrast with each other＇s acid sense,found that the gluten content and water absorption of flour with the acid sense of the noodle＇s score was significantly negatively related.When the flour of fatty acid value≤30,the acid sense of the long life noodle with the loweracid.When the flour of fatty acid value≥70,the acid sense of the long life noodle being significantly enhanced.

关 键 词：保鲜湿面 面条酸感 方便食品 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]