摘要
以玉米粉与小麦粉(6∶4)的混合粉为原料,研究了添加沙蒿籽胶的玉米混合粉的流变特性和面条加工品质的变化。结果表明,添加沙蒿籽胶能改善玉米混合粉的粉质,使面团具有良好的流变特性,并能显著增加面团的粘弹性,从而使面条的粘弹性增强、断条率降低、糊汤程度减小,面条口感滑润耐咀嚼。
The effect of Artemisia sphaerocephala Krasch gum （ASKG） on the rheological property of blended maize-wheat flour and the quality of noodle was studied by taking the blended flour of maize and wheat （6：4） as raw material. The result shows that by adding Artemisia sphaerocephala Krasch gum, the quality of blended maize-wheat flour can be improved, and the rheological and viscoelastic property of dough can be significantly enhanced, so that the viscoelastic property of noodle, the ratio of broken noodle and the turbidity of noodle soup can be reduced, and the noodle is of a smooth taste and a good strength.
出处
《粮食与饲料工业》
CAS
北大核心
2006年第7期19-22,共4页
Cereal & Feed Industry
关键词
沙蒿籽胶
玉米粉
小麦粉
流变特性
面条品质
ASKG
maize flour
wheat flour
rheological property
quality of noodle
