枣渣-小麦粉面团流变学性质及面条品质的研究  

Study on rheological properties of jujube dregs-wheat flour and quality of noodle

作　　者：张江宁[1] 丁卫英 叶峥 杨春[1] ZHANG Jiang-ning;DING Wei-ying;YE Zheng;YANG Chun(Shanxi Functional Food Research Institute,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《粮食与油脂》2022年第7期68-71,共4页Cereals & Oils

基　　金：山西省重点研发计划(201903D211007);山西省农业科学院科研创新团队培育专项(YGC2019TD06);山西省农业科学院优秀青年基金项目(YCX2020YQ14)。

摘　　要：以枣渣、小麦粉为原料,制备富含膳食纤维的枣渣面条,分析不同粒度枣渣粉对面团的粉质特性和拉伸特性的影响,并对面条质构特性、感官评价、膳食纤维含量进行了分析。结果表明:添加枣渣粉后小麦面团的形成时间、稳定时间、最大阻力、延伸均值减小。枣渣粗粉添加量增加,面条硬度、回复性、咀嚼性降低,总膳食纤维、不溶性膳食纤维、可溶性膳食纤维增加,当添加量大于20%时(以小麦粉质量计),面团成型差,面条感官差。为保证最大限度的增加膳食纤维含量的同时制得感官良好的面条,确定选用枣渣粉添加量为20%制作面条。Using jujube dregs and wheat powder as raw material,jujube dregs noodles rich in dietary fi-ber were prepared.The effects of different particle sizes of jujube dregs on the flour properties and tensile properties of dough were analyzed,and the texture properties,sensory evaluation and dietary fiber con-tent of noodles were analyzed.The results showed that the formation time,stability time,maximum re-sistance and average elongation of wheat dough decreased after adding jujube dregs powder.With the in-crease of jujube dregs coarse powder,the hardness,resilience and chewability of noodles decreased,and the total dietary fiber,insoluble dietary fiber and soluble dietary fiber increased.When the amount of ju-jube dregs powder was more than 20%(based on the mass of wheat flour),the dough formation was poor and the noodle sensory quality was poor.In order to increase the content of dietary fiber to the grea-test extent and make noodles with good sense,20%jujube dregs powder was selected to make noodles.

关 键 词：枣渣 品质特性 面条 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]