发酵豆渣对面团性质和面条品质的影响  

Effect of fermented bean dregs on dough properties and noodle quality

作　　者：黄现青[1,2] 郭沛强 赵秋艳 乔明武[1,2] 张平安 闫科润[1,2] 宋莲军 HUANG Xianqing;GUO Peiqiang;ZHAO Qiuyan;QIAO Mingwu;ZHANG Pingan;YAN Kerun;SONG Lianjun(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Zhengzhou Key Laboratory for Soybean Refining,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]郑州市大豆深加工重点实验室,河南郑州450002

出　　处：《河南农业大学学报》2019年第6期959-965,共7页Journal of Henan Agricultural University

基　　金：河南省产学研合作计划项目(172107000024)

摘　　要：将发酵后的豆渣粉碎过筛后,添加到面粉中制成面条,研究不同的发酵豆渣添加量对面条吸水率、断条率、延伸性、吸水性、蒸煮损失、质构特性的影响,以及发酵豆渣的添加对面团糊化特性和流变特性的改善。结果表明,在发酵豆渣的添加量为10%时,面团的峰值黏度降低、糊化温度升高、弹性较好,制作的面条外表光滑、色泽白色中略带黄色、适口性较好、蒸煮损失小、弹性增加,具有良好的感官品质。After crushing and sifting the fermented soybean dregs,it was added into the flour to make noodles.The effects of different amount of fermented soybean dregs on water absorption,breaking rate,extensibility,water absorption,cooking loss and texture characteristics of the noodles were studied.The results showed that when the addition amount of fermented bean dregs was 10%,the peak viscosity of the dough decreased,the gelatinization temperature increased and the elasticity was good.

关 键 词：豆渣粉 面条 糊化 流变 

分 类 号：TQ646[化学工程—精细化工]