原料对高添加量青稞挂面品质的影响  

Effect of Raw Materials on Quality of High Additive Amount of Highland Barley Noodles

作　　者：张智勇 解树珍 杨园园 张毅 ZHANG Zhiyong;XIE Shuzhen;YANG Yuanyuan;ZHANG Yi(COFCO Grains Holdings Limited,Beijing 100000,China;COFCO Flour Industry(Puyang)Company Limited,Puyang 457000 Henan,China)

机构地区：[1]中粮粮谷控股有限公司,北京100000 [2]中粮面业(濮阳)有限公司,河南濮阳457000

出　　处：《粮食加工》2021年第5期37-42,共6页Grain Processing

摘　　要：为改善高添加量青稞挂面的食用品质,研究5种小麦粉与8种谷朊粉对青稞挂面品质的影响。通过采用全质构分析仪(TPA)测定青稞干挂面的力学特性和质构特性,分析挂面折断力、折断距离、硬度、粘性、弹性、内聚力与回复性的变化。结果表明:5种小麦粉中,添加B类小麦粉时青稞挂面的折断力与折断距离最大,煮后挂面弹性显著提高,硬度适中。添加8种谷朊粉后,发现3号谷朊粉制得的青稞挂面折断力与折断距离最大,力学特性最好,煮后挂面硬度适中,弹性最高。In order to improve the edible quality of highland barley noodles,the effects of 5 kinds of wheat flour and 8 kinds of gluten on the quality of highland barley noodles were studied.The mechanical and textural properties of the dry barley noodles were measured by total texture analyzer(TPA),and the changes of breaking force,breaking distance,hardness,viscosity,spring,cohesion and resilience of the noodles were analyzed.The results showed that:among the five kinds of wheat flour,the breaking force and breaking distance of the highland barley noodles were the largest when the B wheat flour was added,the spring of the noodles after cooking was significantly improved,and the hardness was moderate.After adding 8 kinds of gluten,it was found that the breaking force and breaking distance of the noodles made by Nomber 3 gluten were the largest,and the mechanical properties were the best.The hardness of the noodles were moderate and the spring were the highest.

关 键 词：青稞 挂面 小麦粉 谷朊粉 品质 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]