青稞面条延弹性改良工艺研究  

Study on the improvement process of textural and stretch properties of highland barley noodles

作　　者：张志伟[1] 尉腾 张国权[1] ZHANG Zhi-wei;WEI Teng;ZHANG Guo-quan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品科学与工程学院

出　　处：《粮食与油脂》2019年第10期60-63,共4页Cereals & Oils

摘　　要：以青稞粉与小麦粉为主要原料,以面条部分质构特性和拉伸特性为指标,通过单因素试验,研究青稞粉、谷朊粉、黄原胶、食用盐添加量对青稞混粉面条品质的影响。以咀嚼性为评价指标,响应面法优化青稞混粉配方。结果表明:当青稞粉添加量为30%、谷朊粉5%、黄原胶0.2%和食用盐1.32%时,面条品质最好。Wheat flour and highland barley flour were the main raw materials in the experiment.With the texture and tensile properties of noodle as index,the proportion of highland barley flour,gluten,xanthan gum and salt on highland barley noodles quality were studied by single factor experiment.With chewing property as the evaluation index,the results of response surface optimization method showed that when the amount of highland barley powder was 30%,gluten was 5%,xanthan gum was 0.2%and salt was 1.32%,the quality of the noodles were the best.

关 键 词：青稞面条 咀嚼性 工艺优化 响应面法 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]