天然多糖对全麦面粉粉质特性及面条品质的影响  

Effects of natural polysaccharides on flour properties and noodle quality of whole wheat flour

作　　者：高维[1] 贺虹 李小鹏[1] 张泽英[1] GAO Wei;HE Hong;LI Xiao-peng;ZHANG Ze-ying(Institute of Food and Health,Wuchang Institute of Technology,Wuhan 430065,Hubei,China)

机构地区：[1]武昌工学院食品与健康研究所,湖北武汉430065

出　　处：《粮食与油脂》2022年第3期67-71,共5页Cereals & Oils

基　　金：湖北省自然科学基金项目(2019CFC922)。

摘　　要：将可溶性大豆多糖、壳聚糖、低聚木糖加入到全麦面粉中,测定其粉质特性和面条的蒸煮损失率、断条率以及感官评分。在单因素试验基础上,设计正交试验研究3种多糖类物质对全麦面粉粉质特性以及面条品质的影响。结果显示:以全麦粉质量为基准,在低聚木糖添加量2.0%、可溶性大豆多糖添加量1.2%、壳聚糖添加量0.6%的条件下,全麦面粉的粉质特性以及全麦面条的食用品质均得以改善。Soluble soybean polysaccharide,chitosan and xylooligosaccharide were added to whole wheat flour,and their flour properties,cooking loss rate,breaking rate and sensory score were measured.On the basis of single factor experiment,orthogonal experiment was designed to study the effects of three polysaccharides on the flour properties and noodle quality of whole wheat flour.The results showed that based on the mass of whole wheat flour,the flour characteristics of whole wheat flour and the edible quality of whole wheat noodles were improved under the conditions of xylooligosaccharide 2.0%,soluble soybean polysaccharide 1.2%and chitosan 0.6%.

关 键 词：天然多糖 全麦面粉 粉质特性 面条品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]