烩面基础粉品质特性研究  

Quality Characteristics of Base Flour for Stewed Noodles

作　　者：张书静 方齐国 孙君庚 孙君洋 ZHANG Shujing;FANG Qiguo;SUN Jungeng;SUN Junyang(Zhenping Xiangnian Food Co.,Ltd.,Nanyang 473000,China)

机构地区：[1]镇平想念食品有限公司,河南南阳473000

出　　处：《食品科技》2024年第8期172-177,共6页Food Science and Technology

摘　　要：为提高烩面品质,将优质小麦粉(A粉)和普通小麦粉(B粉)按照不同比例进行复配,以复配粉为研究对象,分析其粉质、拉伸特性,并对其制成的烩面的蒸煮特性和感官特性进行评估。结果表明,稳定时间随着A粉占比的增加而增加,混合粉A:B=1:3、A:B=1:1和A:B=3:1的稳定时间分别为7.8、10.0 min和11.7 min;弱化度则随A粉占比的增加而减小,3种混合粉的弱化度分别为55.0、39.0和29.3。在3种混合粉中,比例为A:B=1:1和A:B=3:1的混合粉筋力较强,弹性和韧性也较好,而且3种混合粉的延伸度均高于对照的A粉和B粉。蒸煮特性和感官分析结果表明,混合粉A:B=1:1的蒸煮损失率最低(4.62%)、感官评分最高(87分)。综合分析,小麦粉的复配可以改善其加工特性,以A:B=1:1的比例进行混合所制得的烩面其食用品质最佳。In order to improve the quality of stewed noodles,high-quality wheat flour(A flour)and ordinary wheat flour(B flour)were mixed in different proportions.The mixed flour was used as the research object to analyze its farinograph property and stretching characteristics,and the cooking and sensory characteristics of the stewed noodles made from it were analyzed.The results showed that the stability time increased with the increase of the proportion of flour A.The stability times of mixed flours A:B=1:3,A:B=1:1 and A:B=3:1 were 7.8,10.0 and 11.7 min,respectively.The weakening degree decreased with the increase of the proportion of flour A,and the weakening degrees of the three mixed flours were 55.0,39.0 and 29.3,respectively.Among the three mixed flours,the ones with ratios of A:B=1:1 and A:B=3:1 had strong gluten,good elasticity and toughness,and the elongation of the three composite flours had higher than that of the control A and B flour.The cooking characteristics and sensory analysis results showed that the mixed flour A:B=1:1 got the lowest cooking loss rate(4.62%)and the highest sensory score(87).Overall analysis showed that the combination of wheat flour could improve its processing characteristics,and the best edible quality of stewed noodles could be obtained by mixing them in the ratio of A:B=1:1.

关 键 词：烩面 复配粉 粉质特性 拉伸特性 蒸煮特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]