鹰嘴豆粉对面团特性及挂面品质的影响  

Study on the effect of chickpea flour on dough properties and dried noodle quality

作　　者：张勇[1] 刘慧卿 刘金光 李晓彤 ZHANG Yong;LIU Hui-qing;LIU Jin-guang;LI Xiao-tong(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《粮食与饲料工业》2024年第6期29-31,共3页Cereal & Feed Industry

摘　　要：为拓宽鹰嘴豆的食用范围,提高其市场价值,以鹰嘴豆粉为主要原料,研究添加鹰嘴豆粉对小麦粉面团特性及挂面品质的影响。结果表明,添加鹰嘴豆粉可改善面团特性及挂面的品质,小麦粉中添加鹰嘴豆粉增加了面团的形成时间和弱化度,减少了面团的吸水率、稳定时间及面团的延伸性、拉伸阻力和拉伸面积;改善挂面的蒸煮品质、色泽和熟挂面的弹性及拉伸性。综合分析试验各项指标,确定在制作鹰嘴豆挂面时,鹰嘴豆粉的最佳添加量为20%。To widen the applicability of chickpea in food processing and raise its market value,this study explored the effect of adding chickpea flour on wheat flour dough properties and dried noodle quality.The results showed adding chickpea flour could prolong dough forming process and weakening degree,reduce dough’s water-absorbing rate,stabilization time,dough extensibility,and tensile resistance&area,and improve the dried noodle’s cooking quality,color,and post-cooking elasticity and extensibility.Based on a comprehensive analysis of all the test indicators,it was confirmed that the optimal adding ratio of chickpea flour in noodle making was 20%.

关 键 词：鹰嘴豆 挂面 面团特性 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]