粮油食品科技Issue(5)：7-10,4.
麸皮粗细度对全麦粉挂面品质的影响
Effect of particle size of bran on the quality of whole -wheat flour dried noodle
摘要
Abstract
The effect of different particle size bran,which was stabilized,on the whole -wheat flour noo-dle's quality and their storage stability was studied.The results showed:smoothness of the surface and hardness of the noodle increased,and the L* value decreased,while a* and b* values increased with the reduction of bran particle sizes,the significance level reached to P <0.05;there was no sensible differ-ence in the cooking qualities of the noodle added with different particle size bran;the optimal particle si-zes of bran for the high quality whole -wheat flour noodle was ≥80 screen mesh;Acidity values in-creased as storage time prolonged.Acidity values were 3.33 ~3.75 mL/10g when stored for 8 months, which met the professional standard.关键词
麸皮/粗细度/全麦粉/挂面品质/酸度Key words
bran/particle size/whole -wheat flour/quality of dried noodle/acidity分类
轻工纺织引用本文复制引用
田晓红,刘艳香,汪丽萍,吴娜娜,刘明,谭斌..麸皮粗细度对全麦粉挂面品质的影响[J].粮油食品科技,2015,(5):7-10,4.基金项目
十二五国家科技支撑计划课题 （）
