山药粉对小麦粉加工特性及挂面品质的影响  

The Effects of Yam Flour on Wheat Flour Processing Characteristics and Dried Noodle Quality

作　　者：刘存宏[1] 王贾悦 路静 

机构地区：[1]泰山职业技术学院,山东泰安271000 [2]山东农业大学食品科学与工程学院,山东泰安271000 [3]鲁中中等专业学校,山东滨州256200

出　　处：《食品研究与开发》2017年第19期76-80,共5页Food Research and Development

摘　　要：采用降落值仪、面筋仪、粉质仪、拉伸仪、质构仪等,研究山药粉对小麦粉加工特性及挂面品质的影响。结果表明,山药粉影响小麦粉的加工特性,改善挂面的品质。添加山药粉混合粉的理化指标和面团特性均有不同程度的变化,表现为面团吸水率、弱化度、降落值、沉淀值、拉伸比升高,面团形成时间、稳定时间、评价值、拉伸阻力、拉伸能量和延伸度降低,粗蛋白含量略有下降,淀粉和灰分含量增大,添加山药粉可改善挂面的品质,表现为提高挂面的蒸煮时间、损失率、硬度,降低挂面的吸水率、拉伸力和黏性。综合分析,建议山药粉的添加量不宜超过9%。The effects of yam flour on wheat flour processing characteristics and dried noodle quality was stud-ied by falling value measuring instrument, gluten testing system, farinograph, dough extensigraph, texture analyser. The results showed that the yam flour can effect the processing characteristics of wheat flour and im-prove the quality of dried noodle. The physical and chemical indexes and dough quality of mixed powder fortified with yam flour had different degrees of change, the result showed that ： the water absorption and softness, falling value, sedimentation value and draw ratio of dough increased, the dough formation time, stability time, evaluation value, maximum resistance to extension, extension energy and extension reduced, the protein con-tent declined slightly, starch and ash content increased, at the same time, the cooking time, loss rate, hard-ness of dried noodle improved and water absorption, tensile force and viscosity decreased. And those things tak-en together, the addition of yam flour shouldn＆#39;t be more than 9%.

关 键 词：山药粉 小麦粉 挂面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]