食品工业科技2012，Vol.33Issue(19)：49-52,4.
淀粉组成对荞麦面条食用和烹调品质的影响
Effect of starch composition on the cooking and sensory quality of buckwheat noodles
摘要
Abstract
To investigate the difference among cooking and sensory quality of extruded buckwheat noodles and the link with starch composition of buckwheat flour,eight cultivars of common and tartary buckwheat were selected and made into noodles by extruding.The cooking loss,water uptake,textual and sensory quality of cooked noodles were assessed.Meanwhile,the content of amylose and amylopectin in buckwheat flour was analyzed and the correlation between starch composition and edible and cooking property of cooked noodle was analyzed.It was found that the common buckwheat noodles was better than tartary buckwheat noodles in terms of adhesiveness,tensility and sensory quality.As for the cooking quality,there was no significant difference laying between two specials.Overall,Xinong 9976 was best among common buckwheat,while Xinong 9920 was the most excellent one among tartary buckwheat.The result of correlation analysis showed that there was a remarkable correlation between the content of amylose and cooking loss(r=0.878),and the content of amylopectin had an significant effect on water uptake(r=0.917),adhesiveness(r=0.740)and firmness(r=-0.689).The result showed that the quality of different buckwheat cultivars varied significantly and the starch composition was a crucial factor affecting the extruded buckwheat noodles.关键词
荞麦/挤压面条/质构特性/直链淀粉/支链淀粉Key words
buckwheat/extruded noodles/textural characteristic/amylose/amylopectin分类
轻工纺织引用本文复制引用
马雨洁,刘航,许芳溢,翟小童,王敏..淀粉组成对荞麦面条食用和烹调品质的影响[J].食品工业科技,2012,33(19):49-52,4.基金项目
“十二五”国家燕荞麦产业技术体系建设基金项目 （）
粗粮及杂豆食用品质改良及深度加工关键技术研究与集成示范 （）
校国际科技合作项目启动资金 （）
