食叶草粉对面团及面条品质特性的影响
Effect of Edible Dock Powder on Quality Characteristics of Dough and Noodles
梁靖 1刘学强 1邢芮蓁 1郝建雄1
作者信息
- 1. 河北科技大学食品与生物学院,河北石家庄 050000
- 折叠
摘要
为探究食叶草粉对面团及面条品质的影响,在小麦粉中添加食叶草粉(0～40％),考察了不同比例混合粉的糊化性质、热力学特性、面团的流变学特性及面条品质特性的变化.结果表明:食叶草粉添加量为20％时,混合粉膨胀势的变化最大,从7.44 g/g增大到11.52g/g;食叶草粉添加量为40％时,混合粉的回生值从1303 cP降低到399 cP.食叶草粉的添加量与面团的黏弹性模量呈正相关,与蒸煮品质呈负相关.当食叶草粉添加量为10％时,面条蒸煮损失率为3.28％,弹性和咀嚼性分别为14.68、2519.94 g,与纯小麦面条均没有显著性差异(P＞0.05),当添加比例超过20％时,面条蒸煮损失率急剧增大.因此,食叶草粉添加量为10％时面条品质最优.该研究为食叶草粉在食品行业中的开发与应用提供了新思路.
Abstract
In order to explore the effect of edible dock powder on the quality of dough and noodles,edible dock powder(0～40％)was added to wheat flour,and the effects of different proportions of mixed powder on gelatinization properties,thermodynamic properties,rheological properties of dough and noodle quality characteristics were investigated.The results showed that when the addition amount of edible dock powder was 20％,the expansion potential of the mixed powder changed the most,from 7.44 g/g to 11.52 g/g,when the addition amount of edible dock powder was 40％,the retrogradation value of the mixed powder decreased from 1303 cP to 399 cP.The addition amount of edible dock powder was positively correlated with the viscoelastic modulus of dough and negatively correlated with cooking quality.When the addition amount of edible dock powder was 10％,the cooking loss rate of noodles was 3.28％,the elasticity and chewiness were 14.68 and 2519.94 g,respectively,which were not significantly different from those of pure wheat noodles(P＞0.05).When the addition ratio exceeded 20％,the cooking loss rate of noodles increased sharply.Therefore,the quality of noodles was the best when the addition amount of edible dock powder was 10％.This study provides a new idea for the development and application of edible dock powder in the food industry.
关键词
食叶草粉/面团/面条/品质特性Key words
edible dock powder/dough/noodles/quality characteristics引用本文复制引用
基金项目
国家自然科学基金青年科学基金(32201975)
国家自然科学基金面上项目(31972170)
河北省农业科技成果转化资金项目(V1648647450672)
河北省高等学校科学技术研究项目(QN2022162)
出版年
2024
国家科技期刊平台
NSTL
万方数据