摘要
将质量分数0%、5%、10%、15%、20%、25%和100%的挤压膨化小扁豆粉添加到小麦粉中,研究了挤压膨化小扁豆粉对面团特性及面条品质的影响。结果表明,随着挤压膨化小扁豆粉添加量的增大,混合粉中蛋白质和灰分质量分数增大,水分和脂肪质量分数减小。混合粉面团形成时间和稳定时间显著减小,弱化度增大。当挤压膨化小扁豆粉添加质量分数超过10%后,淀粉的糊化热稳定性和蒸煮稳定性均变差,淀粉酶解速率增大。挤压膨化小扁豆粉添加质量分数10%~15%组面团黏弹性与对照面团最为接近,且在该范围添加量下,面条硬度和咀嚼性大小适宜,弹性良好。添加质量分数0%~15%时挤压膨化小扁豆粉的添加不影响面条的断条率和蒸煮损失率,综合考虑,推荐面条中挤压膨化小扁豆粉的添加质量分数为10%。
The effects of 0%,5%,10%,15%,20%,25%and 100%extruded lentil powder on dough characteristics and noodle quality were studied.The results indicated that with the increase of extruded lentil powder content,the content of protein and ash in the mixed powder increased,while the content of water and fat decreased.The development time and stability time of mixed dough decreased significantly,while the weakening degree increased.When extruded lentil powder was added more than 10%,starch gelatinization thermal stability and cooking stability became poor,and amylase hydrolysis rate increased.The viscoelasticity of dough with 10%~15%extruded lentil powder was the closest to that of the control dough,and the hardness and chewiness of noodles were suitable with good elasticity in this range.The addition of extruded lentil powder had no effect on the broken rate and cooking loss rate of noodles with 0%~15%extruded lentil powder,and the addition of extruded lentil powder was recommended as 10%.
作者
崔彦利
乔雨雨
刘沁沁
张盛贵
陈金凤
Cui Yanli;Qiao Yuyu;Liu Qinqin;Zhang Shenggui;Chen Jinfeng(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第10期1-7,共7页
Journal of the Chinese Cereals and Oils Association
基金
中央引导地方科技发展专项(ZCYD-2020-3-2)
甘肃农业大学省级大学生创新创业训练计划项目(S202010733073)。
关键词
挤压膨化小扁豆粉
面团特性
面条品质
extruded lentil powder
dough characteristics
noodle quality
作者简介
崔彦利,女,1998年出生,硕士,食品科学通;信作者:陈金凤,女,1993年出生,助教,食品科学。
