麸皮粗细度对全麦粉挂面品质的影响  

Effect of particle size of bran on the quality of whole-wheat flour dried noodle

作　　者：田晓红[1] 刘艳香[1] 汪丽萍[1] 吴娜娜[1] 刘明[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2015年第5期7-10,共4页Science and Technology of Cereals,Oils and Foods

基　　金：十二五国家科技支撑计划课题(2012BAD34B05)

摘　　要：探讨了经稳定化处理的不同粗细度麸皮对全麦粉挂面品质及其储藏稳定性的影响,结果表明：随着麸皮粗细度的减小,全麦粉挂面表面光滑度增加,硬度变大,L＊降低、a＊值和b＊值升高,达到显著性水平（P〈0.05）;不同麸皮细度的全麦粉挂面蒸煮品质无显著性变化;适宜制作优质全麦粉挂面的麸皮粗细度范围为≥80目;随着储藏时间的延长,全麦粉挂面酸度值不断上升。储藏八个月时,酸度值在3.33~3.75 m L/10 g之间,满足《花色挂面》标准的要求。The effect of different particle size bran, which was stabilized, on the whole - wheat flour noo- dle~ quality and their storage stability was studied. The results showed： smoothness of the surface and hardness of the noodle increased, and the L＊ value decreased, while a ＊ and b # values increased with the reduction of bran particle sizes, the significance level reached to P 〈 0.05 ; there was no sensible differ- ence in the cooking qualities of the noodle added with different particle size bran ; the optimal particle si- zes of bran for the high quality whole - wheat flour noodle was ≥80 screen mesh ; Acidity values in- creased as storage time prolonged. Acidity values were 3.33 -3.75 mL/10g when stored for 8 months, which met the professional standard.

关 键 词：麸皮 粗细度 全麦粉 挂面品质 酸度 

分 类 号：TS210.3[轻工技术与工程—粮食、油脂及植物蛋白工程]