杂粮、糯小麦与普通小麦配粉对面团特性和面条品质的影响
Effects of Mixed Flour of Coarse Grain,Waxy Wheat,and Common Wheat on Dough Characteristics and Noodle Quality
李曼 1张晓 1寿路路 1江伟 1张晓祥1
作者信息
- 1. 江苏里下河地区农业科学研究所,农业农村部长江中下游小麦生物学与遗传育种重点实验室,江苏 扬州 225007
- 折叠
摘要
杂粮面条具有很好的特色风味及营养保健功能,为拓宽糯小麦的应用范围,提高面条营养价值,利用两种杂粮粉(紫薯粉和苦荞粉)、两种筋力类型糯小麦粉与特一粉配粉,分析杂粮粉和糯小麦粉对面粉的理化特性及面条品质的影响.结果表明:糯小麦杂粮配粉及面条制作中,添加紫薯粉比添加苦荞粉总淀粉含量、稳定时间低,直链淀粉含量、吸水率和面条评分高;糯小麦比例提高,总淀粉含量升高,直链淀粉含量、面粉峰值粘度和回升值下降,面条评分增加;强筋糯小麦配粉更有利于杂粮面条品质改良,以 30%扬糯麦 2号和15%紫薯粉配粉,面条综合评分最高.
Abstract
Coarse grain noodles offer distinct flavor and boast nutritional and health benefits.To expand the utilization of waxy wheat and improve the nutritional profile of noodles,two types of coarse grain flour(purple potato flour and tartary buckwheat flour)and two types of waxy wheat flour were combined with Special Grade 1 Flour,respectively.The effects of coarse grain flour and waxy wheat flour on the physicochemical properties of flour and noodle quality were analyzed.The results indicated that,compared with the addition of tartary buck-wheat flour,purple potato flour had lower total starch content and stable time,while amylose content,absorp-tion,and noodle score were higher.With an increase in the proportion of waxy wheat,the total starch content in-creased,while amylose content,peak viscosity,and rebound value of flour decreased,and noodle score in-creased.The incorporation of strong gluten waxy wheat flour proved more effective in enhancing the quality of coarse grain noodles,with the highest comprehensive score achieved when blending 30%Yangnuo 2 and 15%purple sweet potato flour.
关键词
糯小麦/紫薯/苦荞/品质/面条Key words
Waxy wheat/Purple sweet potato/Tartary buckwheat/Quality/Noodle引用本文复制引用
基金项目
江苏省农业科技自主创新项目(CX213102)
江苏省重点研发计划(BE2022346)
现代农业产业技术体系建设项目(CARS-03-8)
现代农业产业技术体系建设项目(CARS-03-56)
出版年
2024
NETL
NSTL
万方数据