糯玉米膳食纤维对面条品质的影响及配方优化  

Effect of glutinous corn dietary fiber on the noodles' quality and optimization of its formula

作　　者：张钟[1] 徐建强[2] 高红梅[2] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000 [2]安徽科技学院食品与药学院,安徽凤阳233100

出　　处：《粮食与饲料工业》2013年第8期20-23,共4页Cereal & Feed Industry

基　　金：广东省高等学校人才引进项目(201192);广东石油化工学院人才引进项目(2010r2)

摘　　要：以不同比例的糯玉米膳食纤维与小麦粉混合,进行面条制作和蒸煮实验,以弯曲断条率、吸水率、蒸煮损失为指标,并采用色差仪和质构剖面分析法研究了玉米膳食纤维添加量对面条品质的影响,以感官评价为指标,通过正交试验优化出玉米膳食纤维面条的合理配方。结果显示:以小麦粉用量为100g计,随着膳食纤维的添加量逐渐增加,硬度变化差异不显著,黏着性在0.05水平显著性升高,弹性逐渐增加,到15g时达到最高,随后降低,黏聚性逐渐降低,胶着性显著降低,咀嚼性添加20g才与对照组差异显著,回复性各水平之间差异均不显著;特征颜色渐加深,弯曲断条率、吸水率、蒸煮损失变大。玉米膳食纤维面条的最佳配方为:以小麦粉用量为100g计,水27g、糯玉米膳食纤维10g、食盐1.5g、CMC用量0.3g。The effect of glutinous corn dietary fiber on the noodles’ quality and optimization of its formula were studied.With adding different proportions of glutinous corn dietary fiber in wheat flour,the noodles were made and the cooking experiments were done.With bending breaking rate,water absorption rate and cooking loss as index,the effect of glutinous corn dietary fiber on the quality of noodles was studied using Minolta CR310 and TPA.The optimum formula were obtained by sensory evaluation and orthogonal test.The results showed that：As the glutinous corn dietary fiber increasing,there was no significant difference between the change of hardness,adhesiveness increased at 0.05 level,elastic increased gradually,reached to the peak value at 15 g addition level,then decreased,cohesiveness gradually reduced,gumminess significantly reduced,at 20 g addition level,chewiness had significant difference with that of the control group,the difference of recovery among each level was not significant;characteristic color gradually deepened,bending and breaking rate,water absorption,cooking loss became large.The optimum formula of glutinous corn dietary fiber noodles were as follows： using wheat flour dosage as 100 g,water 27 g,glutinous corn dietary fiber 10 g,salt 1.5 g,noodle additives（CMC） 0.3 g.

关 键 词：面条 糯玉米膳食纤维 品质 配方 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] S513[轻工技术与工程—食品科学与工程]