醒发工艺对豌豆挂面品质的影响研究  

The influences of proofing on the quality of pea noodles

作　　者：王盼[1,2] 田晓红[2] 汪丽萍[2] 吴卫国[1] 谭斌[2] 吴娜娜[2] 刘明[2] 刘艳香[2] 翟小童[2] 

机构地区：[1]湖南农业大学,湖南长沙410128 [2]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2015年第6期1-6,共6页Science and Technology of Cereals,Oils and Foods

基　　金：中央级公益性科研院所基本业务费专项(ZX1506)

摘　　要：探讨了面团醒发和面带醒发两种醒发方式及其醒发时间对豌豆挂面蒸煮品质、质构特性和感官品质的影响。结果表明:相比于面带醒发,虽然面团醒发的豌豆挂面煮熟干物质损失率比较高,但其质构特性和感官评分更好。面团醒发和面带醒发均在45 min时的豌豆挂面综合品质最好。The effect of proofing mode, including flour dough proofing and dough sheet proofing, and proofing period on the cooking, texture and sensory quality of pea noodles was analyzed. The result indicated that pea noodles had better texture quality and sensory score with flour dough proofing, although with higher loss rate of dry material, compared with dough sheet proofing. Both flour dough proofing and dough sheet proofing for 45 min can make the best quality of pea noodles.

关 键 词：面团 面带 醒发时间 豌豆挂面 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]