改性玉米粉面条品质特性研究  

Study on Quality Characteristics of Modified Corn Flour Noodle

作　　者：姜南[1] 修琳[1,2] 刘景圣[1,2] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]小麦和玉米深加工国家工程实验室,吉林长春130118

出　　处：《食品科学技术学报》2014年第1期22-26,共5页Journal of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD37B05);吉林省科技发展计划项目(20130305027NY)

摘　　要：对玉米粉、改性玉米粉和小麦粉所制得面条的蒸煮特性及质构特性进行了分析比较.结果表明,改性玉米粉面条硬度、弹力均与小麦粉面条接近,其咀嚼度达到小麦粉面条的86%以上,改性玉米粉面条拉伸力达到小麦粉面条的50%,根据破碎特性分析得出改性玉米粉面条的韧性达到小麦粉面条的70%.改性玉米粉面条的蒸煮损失率和断条率均低于小麦粉面条,但与玉米粉相比,改性玉米粉所制得的面条品质特性得到显著提升.In this study, the cooking characteristics and textural properties of noodles being made of corn flour, modified corn flour ,and wheat flour were investigated. The results showed that hardness and elas- ticity of modified corn flour noodles were similar to these of wheat flour noodles. Chewiness of modified corn flour noodles was more than 86% of that of wheat flour noodles and the tensile property of modified corn flour noodles was about 50% of wheat flour noodles. Meanwhile, the toughness of modified corn flour noodles was about 70% of that of wheat flour noodles according to the broken characteristic analy- sis. The reduced cooking loss and broken bars rat of modified corn flour noodles were lower than these of wheat flour noodles. Compared with corn flour, modified corn flour could improve the quality characteris- tics of noodles.

关 键 词：改性玉米粉 面条 蒸煮特性 质构特性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]