青稞粉对速冻面条品质的影响  

Effect of highland barley flour on the quality of quick-frozen noodles

作　　者：丁捷[1] 唐艳[1] 黄益前[1] 段丽丽[1] 彭毅秦 何江红[1] 肖猛[1] 杨开俊[2] 秦文[3] 

机构地区：[1]四川旅游学院,四川成都610100 [2]甘孜州农科所,四川康定626000 [3]四川农业大学食品学院,四川雅安625014

出　　处：《粮油食品科技》2016年第4期27-32,共6页Science and Technology of Cereals,Oils and Foods

基　　金：四川省科技厅应用基础研究计划项目(2013JY0084);四川省教育厅自然科学项目(16ZA0348;16ZB0345);烹饪科学四川省高校重点实验室重点项目(PRKX2015Z04);四川省大学生创新创业训练计划项目(201511552028;201511552032);四川旅游学院校级科研项目(2016STU Z01);四川旅游学院大学生科研项目(2016XKZ08)

摘　　要：探讨不同青稞与麦芯粉比例对速冻面条品质的影响。以麦芯粉为对照样品,研究青稞粉对速冻面条品质的影响。结果表明：随着青稞粉混合面粉比例增大,混合面粉面团湿面筋含量逐渐下降,面团形成时间和吸水量逐渐增大;速冻面条品质与青稞粉添加量之间有良好的相关性,青稞粉添加量与面团形成时间、面团吸水量、干物质损失率、咀嚼性呈极显著正相关（P〈0.01）;与湿面筋含量呈极显著负相关（P〈0.01）,与冻融稳定性和TPA弹性呈显著负相关（P〈0.05）;青稞与麦芯粉比例在1∶5~1∶7范围内,速冻面条蒸煮品质和冻融稳定性得到了明显的改善,面条煮后硬度下降,弹性上升,感官品质较好。青稞粉与麦芯粉比例为1∶6时,速冻面条品质最佳。The effect of different ratio of highland barley flour to wheat core flour on frozen noodle quality was discussed with wheat core flour as control group. The results showed that along with the increase of the proportion of highland barley flour,the wet gluten content of mixed flour decreased gradually,while formation time and water absorption increased gradually; a good correlation was found between addition amount of highland barley flour and frozen noodle quality,the amount was significant positive correlation with formation time and water absorption,dry matter loss- rate and chewiness（ P 〈 0. 01）,significant negative correlation with the wet gluten content（ P 〈 0. 01）,with the freeze- thaw stability and TPA flexibility（ P 〈 0. 05）; When the mixing proportion was in the range of 1 ∶ 5 ~ 1 ∶ 7,the cooking quality and freeze- thaw stability of the quick- frozen noodles were significantly improved,with weakened hardness,increased flexibility and sense value. The noodles with the optimal ratio of highland barley flour to wheat flour of 1∶ 6 got the optimal quality.

关 键 词：速冻面条 青稞粉 面条品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]