荞麦-小麦混合粉制湿面条工艺优化  

Optimization of buckwheat-wheat mixed flour for making wet noodles

作　　者：李静[1] 相吉山[1] 李晓兰[1] 陈建兴[1] Li Jing;Xiang Ji Shan;Li Xiaolan;Chen Jianxing(Chifeng University,Chifeng 024000)

机构地区：[1]赤峰学院,赤峰024000

出　　处：《粮食与食品工业》2020年第5期56-60,共5页Cereal & Food Industry

基　　金：赤峰市自然科学科研课题“赤峰市敖汉拨面市场现状及产业化前景分析”。

摘　　要：本试验以荞麦粉为主要原料,研究不同筋性配粉、面粉配比(荞麦粉:小麦粉)、加水量对煮后面条洗水中总有机物含量(TOM值)、烹调损失率、感官评价、面条吸水性的影响,通过综合分析确定了制作荞麦拨面面条的最佳工艺条件,即配粉为中筋面粉,面粉比例为7∶3,加水量为68%,煮面4 min,此时感官得分为81.3,TOM值为0.95,烹调损失率为4.13%。This experiment use buckwheat powder as the main raw material,research on different reinforcement ratio of powder,the rate of buckwheat flour:wheat flour,the additive quantity of water that influence TOM value,loss rate of dry matter and sensory score,the water absorb of noodles.Through the comprehensive analysis that determine the optimum process conditions of noodles made of buckwheat spatula noodles is that use centre-gluten flour,buckwheat flour:wheat flour 7∶3,the additive quantity of water 68%,boiling noodles 4 min,the sensory score was 81.3,TOM value is 0.95,the rate of dry matter 4.13%.

关 键 词：荞麦-小麦混合粉湿面条 加水量 面粉配比 面粉筋性 

分 类 号：TS201[轻工技术与工程—食品科学]