粮油食品科技2016，Vol.24Issue(4)：19-22,4.
膨化糙米粉添加量对面条特性的影响
Effect of addition amount of extruded brown rice flour on the properties of noodles
摘要
Abstract
Two kinds of extruded brown rice flour were mixed with wheat flour at content of 0,10%, 20%,30%,40% and 50%,respectively,to research the effect of the addition amount of brown rice flour on the cooking quality and texture property of the noodles. The results showed that along with the in-creasing of the addition amount of brown rice flour,the water absorption of noodle dry matter significantly decreased(P < 0. 05),cooking loss rate of dry matter increased,cross - breaking strength of dried noo-dles increased at first and then decreased,and the hardness,chewiness and elasticity of cooked noodles decreased. The noodles,prepared with extruded brown rice flour with the moisture content of 30%,tem-perature of 80 ℃,screw speed of 220 r/ min,had lower cooking loss rate,higher water adsorption,hard-ness,chewiness and elasticity than that prepared with extruded brown rice flour with moisture content of 25%,temperature of 120 ℃,screw speed of 220 r/ min.关键词
挤压糙米粉/添加量/面条/蒸煮品质/质构性质Key words
extruded brown rice flour/addition amount/noodles/cooking quality/texture property分类
轻工业引用本文复制引用
吴娜娜,杨庭,谭斌,刘明,刘艳香,田晓红,汪丽萍,翟小童..膨化糙米粉添加量对面条特性的影响[J].粮油食品科技,2016,24(4):19-22,4.基金项目
中央级公益性科研院所基本科研业务费 （）
