添加不同粒度小麦颗粒粉对面团特性及挂面品质的影响  

Effect of adding wheat farina with different particle sizes on dough characteristics and dried noodles quality

作　　者：周慧超 刘翀[1] 郑学玲[1] ZHOU Huichao;LIU Chong;ZHENG Xueling(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2023年第22期86-93,共8页Food and Fermentation Industries

基　　金：国家现代农业(小麦)产业技术体系建设(CARS-03-39);中原学者工作站(224400510022);河南工业大学自科创新基金一般项目(2020ZKCJ12)。

摘　　要：该研究在分析不同粒度小麦颗粒粉特征的基础上,研究添加60%(质量分数)颗粒粉对面团特性及挂面品质的影响。结果表明,随着颗粒粉粒度的增大,吸水率、稳定时间和弱化度逐渐减小,而形成时间逐渐延长;粒度较大的颗粒粉Y710、Y500会降低干挂面抗弯折力、熟挂面的硬度、弹性、咀嚼性、粘结性、拉断力和拉断距离,提高熟挂面的回复性、黏附性;而粒度较小的颗粒粉Y355、Y150对面团流变学特性及挂面的蒸煮品质、质构特性影响较小。研究结果可为颗粒粉的开发和利用提供支撑。In this paper,based on the analysis of the characteristics of wheat farina with different particle sizes,the effect of adding 60%(mass ratio) wheat farina on the dough characteristics and dried noodles quality was investigated.The results showed that with the increase in particle size,the water absorption,stabilization time and degree of softening decreased,while the development time gradually increased.The farina with larger particle size(Y710 and Y500) decreased the bending force of dried noodles,hardness,springiness,chewiness,and cohesiveness of cooked noodles,as well as the breaking force and breaking distance of cooked noodles,and increased the resilience and adhesiveness of cooked noodles,while the wheat farina with smaller particle size(Y355 and Y150) had less effect on the dough and dried noodles quality as a whole.This study could provide support for the development and utilization of wheat farina.

关 键 词：粒度 颗粒粉 面团特性 挂面品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]