谷朊粉和甘薯淀粉对面条品质的影响  

Effects of wheat gluten and sweet potato starch on noodle qualities

作　　者：许蒙蒙[1] 关二旗[1] 卞科[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与饲料工业》2015年第3期28-34,共7页Cereal & Feed Industry

基　　金：国家现代农业(小麦)产业技术体系建设专项(CARS-03-01A);河南工业大学高层次人才基金项目(2012BS010)

摘　　要：以不同比例甘薯淀粉和小麦粉的混合粉作为原料粉,研究了制作面条的质构特性和烹煮特性,并讨论了和面时间和谷朊粉添加量对添加甘薯淀粉面条（甘薯淀粉添加量为20%）品质的影响。结果表明,少量甘薯淀粉可以改善面条的品质,甘薯淀粉添加量过大则会对面条品质产生负面影响;适当延长和面时间有利于改善甘薯面条的品质,但和面时间不宜超过12min;适量添加谷朊粉可以改善甘薯面条的品质,当谷朊粉添加量为2.7%~3.7%时所制面条的品质与小麦粉所制面条的品质相近。Using different proportions of mixed powder of sweet potato starch and wheat flour,the cooking properties of fresh noodles and the texture properties of cooked noodles were studied,and the influences of the time of kneading dough and the addition level of gluten flour on the noodles（20%sweet potato starch）were discussed.The results showed that：the qualities of noodles could be improved by adding appropriate sweet potato starch,but too large addition would have negative influences on the noodles qualities;prolonging the time of kneading dough could improve the qualities of sweet potato noodles,within 12min;proper addition of wheat gluten could improve the qualities of sweet potato noodles,when the addition of wheat gluten was 2.7%~3.7%,the qualities of sweet potato noodles and wheat noodles were similar.

关 键 词：小麦粉 甘薯淀粉 谷朊粉 面条 质构特性 烹煮特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]