摘要
采用干法、半干法、湿法对糯米进行加工,分析其理化特性,并将其添加到面粉中,对面片色度、面片流变及对面条品质进行研究。结果表明:3种不同制备工艺的糯米粉的理化特性存在显著差异,干法糯米粉的淀粉颗粒大且表面粗糙,溶解度和溶胀度高,峰值黏度低;半干法糯米粉,粒径较大,淀粉颗粒介于干法和湿法之间,析水率低;湿法糯米粉的白度最高,营养物质流失比较严重,淀粉颗粒最小,表面平整且形态均匀,峰值黏度、崩解值、回升值最高。加入不同制备工艺的糯米粉后,面片亮度均降低,弹性升高;面条最佳煮制时间及蒸煮损失显著降低,干物质吸水率升高。加入糯米湿法的面条蒸煮损失低至8.12%,干物质吸水率高达193.57%。因此,加入糯米粉能明显提高面条的蒸煮品质。
In order to understand the difference of physicochemical properties of glutinous rice flour was produced by different processes and its effects on the flour products,glutinous rice flour was processed by dry milling,semi-dry milling and wet milling in this experiment,and added to the wheat flour after analyzing the physicochemical properties to study the color and rheological properties of dough sheet and the qualities of noodle.The results showed that:there were significant differences in the physicochemical properties of three glutinous rice flour.The dry-glutinous rice flour had large starch granules with rough surface,high solubility and swelling capacity,and low peak viscosity.The particle size of semi-dry glutinous rice flour was large,the starch of granules were medium in size,and the water-loss rate was lower.The wet-glutinous rice flour had the highest whiteness,peak viscosity,breakdown and setback,the starch granules was small and had smooth and uniform surfaces,but the loss of nutrients was serious.The brightness of dough sheet decreased and the elasticity increased,the optimal cooking time and cooking loss of noodles decreased significantly,and the water absorption increased after adding glutinous rice flour produced by different preparation processes.The noodle cooking loss of adding wet method rice flour was low to 8.12%,and the water absorption was up to 193.57%.So glutinous rice flour could improve the cooking qualities of noodle significantly.
作者
任真真
李力
郑学玲
REN Zhen-zhen;LI Li;ZHENG Xue-ling(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第18期88-94,共7页
Food Research and Development
基金
国家自然科学基金委员会资助项目(31671892)
河南省现代农业产业技术体系(S2010-01-G06)
关键词
糯米粉
制备工艺
理化特性
面条品质
glutinous rice flour
milling processes
physicochemical properties
noodle qualities
作者简介
任真真(1994—),女(汉),在读硕士,研究方向:谷物化学与品质。;通信作者:郑学玲(1972—),女(汉),教授,研究方向:谷物化学与品质。
