不同添加量食用碱对面粉及面制品品质特性的影响研究  

Study on the Effect of Different Additives of Edible Alkali on the Quality Characteristics of Flour and Noodle Products

作　　者：杨怡飞 王伟鹏 李亮 YANG YIfei;WANG Weipeng;LI Liang(Product Quality Control and R&D Center of Shaanxi Xirui(Group)Co.,Ltd.,713100 Xianyang Shaanxi,China)

机构地区：[1]陕西西瑞(集团)有限责任公司产品质量管控与研发中心,陕西咸阳713100

出　　处：《粮食加工》2024年第6期1-8,共8页Grain Processing

基　　金：咸阳市重点研发计划项目(L2023-ZDYF-XCZX-020);咸阳市重点研发计划项目(L2022-ZDYF-NY-009)。

摘　　要：为深入探究食用碱对面粉及面制品品质特性的影响,特选用不同添加量研究其对面粉理化特性、糊化特性、面团流变学特性以及面制品品质的影响规律。结果表明:添加食用碱后,小麦粉的面筋指数升高,降落数值随食用碱添加量的升高而增大;吸水率、粉质指数随食用碱添加量的升高而增大,形成时间、稳定时间随食用碱添加量的升高基本呈延长趋势,弱化度降低;面团延伸度在食用碱添加量为0.1%时达到最大值,随着食用碱添加量的继续升高,面团的最大拉伸阻力、最大拉伸比例增大,延伸度减小;面粉的峰值粘度、糊化温度、谷值粘度、终值粘度、崩解值、回生值均随食用碱添加量的升高而增大;在制作鲜湿面、兰州拉面、拉条子过程中添加0.1%的食用碱,可提高其感官评分值。In order to deeply explore the influence of edible alkali on the quality characteristics of flour and noodle products,different amounts of added alkali were selected to study their effects on the physicochemical properties,gelatinization properties,dough rheological properties,and noodle product quality.The results showed that after adding edible alkali,the gluten index of wheat flour increased,and the decrease value increased with the increase of the amount of edible alkali added.The water absorption rate and powder quality index increase with the increase of the amount of edible alkali added,while the formation time,stability time,and weakening degree show a basic trend of prolongation with the increase of the amount of edible alkali added.The dough e-longation reaches its maximum value when the amount of edible alkali added is 0.1%.As the amount of edible alkali added continues to increase,the maximum stretching resistance and maximum stretching ratio of the dough increase,while the elongation decreases.The peak viscosity,gelatinization temperature,valley viscosity,final vis-cosity,disintegration value,and retrogradation value of flour all increase with the increase of edible alkali addi-tion.Adding 0.1%edible alkali in the process of making fresh wet noodles,Lanzhou Lamian Noodles and noodles can improve their sensory scores.

关 键 词：食用碱 面粉品质特性 面制品品质 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]