荞麦粉对面团特性和面条品质的影响  

Effect of buckwheat flour on dough characteristics and noodle quality

作　　者：施建斌[1] 隋勇[1] 蔡沙[1] 熊添 蒋修军 梅新[1] SHI Jian-bin;SUI Yong;CAI Sha;XIONG Tian;JIANG Xiu-jun;MEI Xin(Institute of Agro-Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064,Hubei,China;Hubei Jinyinfeng Food Co.,Ltd.,Suizhou 441300,Hubei,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]湖北金银丰食品有限公司,湖北随州441300

出　　处：《粮食与油脂》2023年第5期49-53,共5页Cereals & Oils

基　　金：湖北省重点研发计划项目(2020BBB064)。

摘　　要：系统研究了荞麦粉添加量对混合粉溶剂保持力(solvent retention capacity,SRC)、糊化特性、热机械特性和面条蒸煮特性、质构特性的影响。研究发现:随着荞麦粉添加量的增加,乳酸SRC、碳酸钠SRC逐步减小;以混合粉质量为基准,荞麦粉添加量为4%时,混合粉的水SRC和蔗糖SRC最大。与小麦粉相比,添加荞麦粉后面团峰值黏度、谷值黏度、最终黏度都显著降低(P<0.05),整体上看,面团的吸水率、形成时间、稳定时间、热凝胶稳定性和淀粉糊化速率随着荞麦粉添加量的增加而降低,而面团弱化度和最大黏度指数随着荞麦粉添加量增加而增加。添加一定量荞麦粉后,面条蒸煮损失率、硬度显著增加(P<0.05);剪切力、黏附性显著减小(P<0.05)。The effects of buckwheat flour addition on solvent retention capacity(SRC),gelatinization,thermomechanical properties of mixed powder and cooking characteristics,texture characteristics of buck⁃wheat noodle were comprehensively studied.The results showed that lactic acid and sodium carbonate SRC decreased with the increase of buckwheat flour addition.Based on the mass of mixed flour,the wa⁃ter SRC and sucrose SRC of mixed flour reached the maximum when the buckwheat flour addition was 4%.Compared with wheat flour,peak viscosity,valley viscosity and final viscosity of mixed dough de⁃creased significantly(P<0.05).On the whole,the water absorption,formation time,stability time,thermal gel stability and starch gelatinization rate of dough decreased with the increase of buckwheat flour addition.The weakness and the maximum viscosity index decreased with the increase of buckwheat flour addition.After adding a certain amount of buckwheat flour,the cooking loss rate and hardness of noodles increased significantly(P<0.05),while the shear force and viscosity decreased significantly(P<0.05).

关 键 词：荞麦粉 面团 热机械特性 蒸煮特性 质构特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]