谷朊粉对烩面面团流变学性质及烩面品质的影响研究  

Effects of gluten on dough rheological properties and quality of stewed noodles

作　　者：汪磊[1] 陈洁[1] 吕莹果[1] 卞科[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2015年第6期182-185,共4页Food Science and Technology

基　　金：公益性行业(农业)科研专项经费项目(201303070)

摘　　要：通过测定烩面面团的揉混、拉伸特性以及煮后烩面的品质，探究谷朊粉添加量对烩面面团流变学性质及面条品质的影响。结果表明：谷朊粉的添加显著提升揉混面团的中线峰值、揉混峰值时间、中线峰值宽度和面积，改善面团的弹性和耐揉性；添加谷朊粉也可以显著提升面团的抗拉伸强度，但添加量过多时影响面团的延伸性；适量添加谷朊粉，能使烩面的感官评分、硬度、黏合性、咀嚼度显著增大，吸水率显著增大，蒸煮损失率显著降低。综合比较不同添加量下烩面的品质，得出谷朊粉的最佳添加量为2％～3％。The effects of gluten on stewed noodles dough rheological properties and quality were studied by adding different ratio of gluten to the flour and measuring the kneading of the dough, tensile property, and stewed noodles quality. The results showed that adding gluten to the flour could significantly improve middle line peak value, middle line peak time, middle line peak width and integral. Adding gluten could also significantly improve the tensile strength of the dough, but adding too much gluten could also reduce extensibility of the dough. The sensory score, hardness, gumminess, chewiness and water absorption of noodles were improved with the increasing of gluten, and cooking loss rate was significantly reduced. Adding too much could reduce the quality of noodle. By comparing the quality index of stewed noodles with different adding amount, the optimum adding amount of gluten was 2%-3%.

关 键 词：谷朊粉 烩面 流变学性质 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]