魔芋粉对面团特性及面条品质的影响  

Effects of Konjac Flour on Wheat Dough Properties and Noodle Quality

作　　者：尹婷婷 何荣 陆雪敏 刘传菊[1] 汤尚文[1] 张倩 豁银强[1] YIN Tingting;HE Rong;LU Xuemin;LIU Chuanju;TANG Shangwen;ZHANG Qian;HUO Yinqiang(Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Academy of Agricultural Sciences,Xiangyang 441057,China)

机构地区：[1]湖北文理学院,湖北襄阳441053 [2]襄阳市农业科学院,湖北襄阳441057

出　　处：《食品科技》2023年第3期201-207,共7页Food Science and Technology

基　　金：湖北省中央引导地方科技发展专项(2020ZYYD023)。

摘　　要：以不同比例的魔芋粉替代小麦粉,研究了魔芋粉对面团特性和面条品质的影响。结果表明,魔芋粉以浓度依赖的方式增加了面团色度的L*值、黏性模量、弹性模量及不可流动水含量,降低了面条的蒸煮损失率及黏聚性,增加了面条的吸水率、拉伸强度、拉伸长度、硬度和咀嚼性。研究表明添加1.5%魔芋粉面条的感官评价得分最高,该面条具有较好的外观、爽口、筋道。The effects of konjac flour on dough properties and noodle quality were investigated by replacing wheat flour with different proportions of konjac powder,respectively.The results showed that adding konjac powder increased the brightness,immobile water content,G′and G″of the dough in a concentration-dependent manner.It reduced the cooking loss and cohesion of noodles,but increased the water absorption,strength,extensibility,hardness and chewiness of cooked noodles.In the sensory evaluation,the total score of the noodles added with 1.5%konjac flour was the highest,and the noodles had better appearance,daintily and elastic mouthfeel.

关 键 词：魔芋粉 面团特性 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]