Quality Characteristics of Base Flour for Stewed Noodles
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 s core(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.
万方数据
维普
