醒面工艺的优化及红豆蛋白对荞麦面条品质的影响  

Optimization of resting technology and effect of red bean protein on the quality of buckwheat noodles

作　　者：孙笛静 杨琪 修琳 刘景圣 SUN Di-jing;YANG Qi;XIU Lin;LIU Jing-sheng(College of Food Science and Engineering,Jilin Agricultural University,National Engineering Laboratory for Wheat&Corn Deep Processing,Changchun 130000,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程实验室,吉林长春130000

出　　处：《粮食与油脂》2023年第6期21-25,共5页Cereals & Oils

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400700)。

摘　　要：向荞麦粉中加入红豆蛋白制备荞麦面条。以面团的延展性为指标,在单因素试验基础上通过响应面法优化醒面工艺,并研究红豆蛋白添加量对荞麦面条品质改善的影响。结果表明:面团的最佳醒面工艺为(以30g混合粉质量计),红豆蛋白添加量3g、加水量16g、醒面温度40℃、醒面时间90min,此时面团的延展性为9.80mm。与未经醒面处理的面条相比,醒面后面条的蒸煮品质更优。Buckwheat noodles were prepared by adding red bean protein to buckwheat flour.Using the extensibility of dough as indicator,response surface methodology was used to optimize the resting technology based on single factor experiment,and the effect of red bean protein addition on the quality improvement of buckwheat noodles was studied.The results showed that the optimal resting technology of dough was as follows:based on the mass of 30 g mixed powder,the addition amount of red bean protein 3 g,the addition of water 16 g,the resting up temperature 40 C,the resting time 90 min,and the ductility of dough was 9.80 mm.The noodles after resting was better than that of the noodles without resting.

关 键 词：荞麦面条 醒面工艺 红豆蛋白 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]