杜伦麦沙琪玛制作工艺的优化  

Optimization of the Processing Technology of Durum Sacima

作　　者：马玉洁[1] 渠琛玲[1] 王若兰[1] 张玉荣[1] 穆垚 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2014年第6期106-109,共4页The Food Industry

摘　　要：以杜伦麦面粉和鸡蛋为主要原料制作沙琪玛,利用杜伦麦面粉面筋含量高这一特点,在传统沙琪玛制作原料中除去谷朊粉,制得的杜伦麦沙琪玛与普通沙琪玛在口感上无明显差异。选择鸡蛋添加量、小苏打添加量、泡打粉添加量、碳酸氢铵添加量和醒发时间(包括面团醒发和面条醒发)这几个影响因素,以沙琪玛感官评价分值和含油率为评价指标,确定最优工艺参数。结果表明,鸡蛋、小苏打、泡打粉和碳酸氢铵的最佳添加量分别为:60 g,1.4 g,1.0 g和1.6 g;醒发时间为1.5 h+1.5 h。Durum flour and eggs were used as raw materials to make sacima in this study. Due to the high gluten content indurum flour, the wheat gluten, which is an important raw material in the traditional production, was not added. There was nosignificant difference on the taste between Durum sacima and tradition sacima. The dosage of eggs, baking soda, baking powder,ammonium bicarbonate and dough recovery time （including pasta dough recovery time and dough recovery time） were chosenas factors. And sensory scores and fat uptake were chosen as evaluation index of sacima. The results showed that the optimumconditions were egg 60 g, baking soda 1.4 g, baking powder 1.0 g, ammonium bicarbonate 1.6 g dosage, and dough recoverytimel.5 h＋1.5 h.

关 键 词：杜伦麦 沙琪玛 感官评价 含油率 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]