食盐对面粉糊化特性及面条品质的影响  

Effect of salt on the gelatinization properties of flour and noodle quality

作　　者：陈霞[1] 王文琪[1,2] 朱在勤[1] 顾瑞霞[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]扬州旅游商贸学校,江苏扬州225127

出　　处：《食品工业科技》2015年第2期98-101,共4页Science and Technology of Food Industry

基　　金：国家教育部;财政部"十二五"规划项目(VTNE067)

摘　　要：在三种不同筋力梯度的中筋面粉中分别添加不同比例的食盐并制作面条,测试了食盐对面粉的糊化特性和熟面条品质的影响,探讨了食盐含量与面粉糊化特性及面条品质间的相关性。结果表明:添加食盐对面粉的糊化特性和面条的质构和蒸煮特性均产生了一定的影响。食盐比例与面粉的初始糊化温度、面条的硬度、粘附性、胶黏性和蒸煮吸水率均呈极显著正相关,与面粉崩解值和面条的干物质失落率呈显著负相关,与面条的最佳蒸煮时间呈极显著负相关,与其他指标间的相关性不显著。综合上述结果得出食盐的添加量为面粉质量的0.75%时,面条整体品质水平最好。The effects of different salt addition on the gelatinization characteristic of three kinds of flour with different gluten content were measured,and the texture of the boiled noodles made from these flours were measured. The results showed that salt proportion had an impact on flour gelatinization properties,noodle texture properties and cook characteristics. The salt addition was significantly positive correlated with the initial gelatinization temperature of flour,the hardness,adhesiveness,gumminess and water absorption during cooking.However,breakdown value,dry matter loss rate were obviously and negatively correlated with salt proportion.The negative correlation between salt proportion and perfect cook time was obvious extremely,while the correlation with other index was very weak,and the noodle quality was best when the proportion of salt was0.75% of the flour weight.

关 键 词：食盐 糊化特性 面条 质构特性 

分 类 号：TS211.8[轻工技术与工程—粮食、油脂及植物蛋白工程]