A study on the effect of artemisia argyi leaf powder on fine dried noodles'quality
With wheat flour as the raw material,artemisia argyi leaf noodles were prepared by adding artemisia argyi leaf powder of varying proportions(from 0.5％to 2.0％)to explore the effect of artemisia argyi leaf powder content on the physio-chemical indicators and farinograph properties of the mixed powder and final noodle quality.The resulting farinograph proper-ties indicate the artemisia argyi leaf powder could prolong the dough stability period and reduce its degree of softening.On the other hand,the farinograph results prove that with rising proportion of artemisia argyi leaf powder,the L*value of the noodles gradually declines,a*value,b*value,cooking loss,hardness,and elasticity all increase significantly.The sensory evaluation score rises first and then declines.The research findings suggest the final noodles have the best quality when 1.0％artemisia ar-gyi leaf powder is added.
万方数据
维普
