小米粉对面条特性及动态力学性质的影响  

Effect of Foxtail Millet Flour on Dynamic Mechanical and Noodle-making Properties of Wheat Flour

作　　者：冯蕾[1] 李梦琴[1] 李超然[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2013年第19期118-122,共5页Food Science

基　　金：河南省教育厅自然科学研究计划项目(2010A550008)

摘　　要：以高筋粉为原料，通过添加不同比例的小米粉，分析其对混合粉的动态热力学性质、面条烹煮特性、面条拉伸和剪切特性以及干面条的动态力学性质的影响。结果表明：随着小米粉添加量（5%～30%）的增加，面条的干物质损失率和吸水率逐渐增大，感官评分有较明显的提高，但最大剪切力以及拉断力减小；动态力学分析（DMA）测定的不同小米粉添加量的混合粉动态热力学性质的变化趋势不明显，均随温度逐渐升高，损耗（黏性）模量逐渐增大；但干面条在不同温度条件下差异明显，储能模量和损耗模量都呈现先减小后增大的趋势，且储能模量与蛋白质、湿面筋以及灰分的含量呈显著相关性。The purpose of this study is to investigate the effect of partial substitution of foxtail millet flour for wheat flour on the quality of salt noodles, as well as the thermal properties of blends and dynamic mechanical properties of dry noodle samples. The quality of salt noodles was compared in terms of color, cooking, texture and sensory properties. The results indicated that the cooking loss, water absorption and sensory properties of noodle samples were increased with increased proportion of foxtail millet flour without causing any changes to the color values of noodle samples before and after cooking. A higher proportion of foxtail millet flour decreased the maximum shear force and snap force. Supplementation of foxtail millet flour had no distinct effect on the thermal properties of blend flour, but significantly affected the dynamic mechanical properties of dry noodle samples.

关 键 词：小米粉 面条特性 动态力学性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]