不同盐的添加对面条品质影响的研究进展  

Research Progress on the Effect of Different Additive Amount of Salt on the Quality of Noodles

作　　者：张梦迪 陆启玉[1] ZHANG Meng-di;LU Qi-yu(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《中国调味品》2020年第3期176-179,共4页China Condiment

基　　金：国家自然科学基金项目(31772002)

摘　　要：主要总结了最近几年来碳酸盐、食盐和磷酸盐对面团流变学特性、面条烹饪特性、面条质构特性、面筋网络及面粉糊化特性影响的研究进展,研究结果表明多数碳酸盐会增加面条的烹煮损失,食盐也是,而磷酸盐能够降低烹饪的损失;盐的加入增强了面筋的弹性和延展性,对面条的质构和面粉的糊化性产生了一定的影响,还能够改善面团的加工性能,提高面条的质量。另外,要注意添加剂的安全性问题,要在生产允许范围内添加。This paper mainly summarizes the research progress on the influence of carbonate,salt and phosphate on dough rheological properties,noodles cooking properties,noodles texture properties,gluten network and flour gelatinization properties in recent years.The research results show that most carbonates will increase the cooking loss of noodles,so does salt,while phosphate can reduce the cooking loss,the addition of salt enhances the elasticity and ductility of gluten,which has a certain influence on the texture of noodles and the gelatinization of flour.It can also improve the processing performance of dough and the quality of noodles.In addition,attention should be paid to the safety of additives,which should be added within the allowable range of production.

关 键 词：碳酸盐 食盐 磷酸盐 面条品质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]