蛋黄粉对小麦粉挂面品质的影响  

Effect of Egg Yolk Powder on the Quality of Wheat Flour and Noodles

作　　者：何韵然 李金玲 王展 金伟平 黄文晶 沈汪洋 HE Yunran;LI Jinling;WANG Zhan;JIN Weiping;HUANG Wenjing;SHEN Wangyang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000,Hubei,China;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan 430000,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430000 [2]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430000

出　　处：《食品研究与开发》2023年第15期37-42,共6页Food Research and Development

基　　金：湖北省中央引导地方科技发展专项(2020ZYYD015);湖北省高等学校优秀中青年科技创新团队计划项目(LT201911);全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018203)。

摘　　要：以蛋黄粉和小麦粉为研究对象,对蛋黄-小麦混合粉的粉质特性、面团的拉伸特性等流变特性进行表征,并对其制成的蛋黄挂面的蒸煮特性、质构特性和感官品质进行分析。结果表明,随着蛋黄粉添加量的增大,面团吸水率减小、弱化度增加、形成时间缩短。当蛋黄粉的添加量为1.6%时,面团的粉质质量指数最小;拉伸曲线面积、拉伸阻力、延伸度、最大拉伸阻力均较大,由其制成的蛋黄挂面的蒸煮损失率最小、咀嚼性最大、感官品质最佳。This research took egg yolk powder and wheat flour as the objects.The rheological properties of the egg yolk powder-wheat flour mix,such as farinographic properties and tensile properties of the dough,were measured.Then,the texture,cooking properties,and sensory quality of noodles made from the mixt were analyzed.The results showed that the water absorption rate and development time of dough decreased and the weakening degree rose with the increase in the amount of egg yolk powder.When 1.6%egg yolk powder was added,the farinograph quality number of the yielded dough was the smallest,and area under the tensile curve,tensile resistance,elongation,and maximum tensile resistance of the dough were high.The noodles made from 1.6%egg yolk powder-wheat flour mix had the lowest cooking loss rate,the highest chewiness,and the best sensory quality in all noodle samples.

关 键 词：蛋黄-小麦混合粉 粉质特性 拉伸特性 挂面 蒸煮品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]