粮油食品科技2016，Vol.24Issue(2)：12-16,5.
不同粉碎方式的碗豆粉对豌豆挂面品质的影响
Influences of pea flour milled by different methods on the quality of pea dried noodles
摘要
Abstract
Making dried noodles with mixed wheat flour and yellow pea flour which was ground by Pin mill (PM),Roller mill(RM),Stone mill(SM)and Hammer mill(HM).The qualities of pea flour and the dried noodles were evaluated.The effect of milling method on the qualities of pea flour and the dried noo-dles was discussed.The result showed that The particle size of yellow pea flours milled by RM and PM are smaller with more uniformity than that milled by HMand SM.The particle size of pea flours (D[4, 3],D[3,2],d(0.5),d(0.9))correlates very significantly negative with damaged starch content(r were-0.929,-0.708,-0.757,-0.978 respectively );The pea noodles containing flour milled by RM were smoother,with better uniformity and appearance and higher score.Next was that by PM.While some granules can be seen on surface of the pea noodles which contained pea flour milled by HM and SM.The total scores of the noodles contain pea flour milled by RMand PMare 91.4 and 91.8 respective-ly,which were suitable to grind flore for making dried noodles than Stone mill and Hammer mill.关键词
粉碎方式/豌豆粉/挂面/品质Key words
milling methods/pea flour/dried noodle/quality分类
轻工纺织引用本文复制引用
田晓红,沈群,张敏,李芳,谭斌..不同粉碎方式的碗豆粉对豌豆挂面品质的影响[J].粮油食品科技,2016,24(2):12-16,5.基金项目
中央级公益性科研院所基本科研业务费专项 （）
