食用碱对碱水面品质的影响  

Effect of edible alkali on the quality of alkali noodles

作　　者：郑芃园 汪师帅[1] ZHENG Peng-yuan;WANG Shi-shua(College of Food Science and Technology,Wuhan Business University,Wuhan 430000,Hubei,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430000

出　　处：《粮食与油脂》2020年第12期65-67,共3页Cereals & Oils

基　　金：武汉热干面(碱水面)的工艺优化及创新(2018ky027)。

摘　　要：以武汉热干面(碱面条)为研究对象,研究食用碱添加量对面条品质的影响,包括面团的流变性质,碱面条的色度、拉伸性质、剪切性质以及吸水率。结果表明:随着食用碱添加量增大(0%~1.2%),面条的色度b值增大。同时,碱面条的硬度、拉伸强度、拉伸距离出现先增加后减小的现象。当食用碱添加量为0.6%时,其硬度、拉伸强度、吸水率达到最大值,分别为640 g、54 g、69%。Taking Wuhan hot dry noodles(alkali noodles)as the object,effects of edible alkali amount on the quality of noodles,including the rheological properties of the dough,the color,tensile properties,shear properties and water absorption of the alkali noodles were studied.The results showed that as the addition of edible alkali added increased(0%~1.2%),the color b value of the noodles and the hardness of the dough were increased.At the same time,the hardness,tensile strength and stretching distance of the alkali noodles first increased and then decreased.When edible alkali content was 0.6%,the hardness,tensile strength and water absorption reached the maximum values of 640 g,54 g and 69%,respectively.

关 键 词：碱面条 食用碱 流变 色度 拉伸强度 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]