粮油食品科技2016，Vol.24Issue(4)：27-32,6.
青稞粉对速冻面条品质的影响
Effect of highland barley flour on the quality of quick - frozen noodles
摘要
Abstract
The effect of different ratio of highland barley flour to wheat core flour on frozen noodle quality was discussed with wheat core flour as control group. The results showed that along with the increase of the proportion of highland barley flour,the wet gluten content of mixed flour decreased gradually,while formation time and water absorption increased gradually;a good correlation was found between addition a-mount of highland barley flour and frozen noodle quality,the amount was significant positive correlation with formation time and water absorption,dry matter loss - rate and chewiness(P < 0. 01),significant negative correlation with the wet gluten content (P < 0. 01),with the freeze - thaw stability and TPA flexibility(P < 0. 05);When the mixing proportion was in the range of 1∶ 5 ~ 1∶ 7,the cooking quality and freeze - thaw stability of the quick - frozen noodles were significantly improved,with weakened hard-ness,increased flexibility and sense value. The noodles with the optimal ratio of highland barley flour to wheat flour of 1∶ 6 got the optimal quality.关键词
速冻面条/青稞粉/面条品质Key words
quick - frozen noodle/highland barley flour/noodle quality分类
轻工纺织引用本文复制引用
丁捷,唐艳,黄益前,段丽丽,彭毅秦,何江红,肖猛,杨开俊,秦文..青稞粉对速冻面条品质的影响[J].粮油食品科技,2016,24(4):27-32,6.基金项目
四川省科技厅应用基础研究计划项目（2013JY0084）；四川省教育厅自然科学项目（16ZA0348，，16ZB0345）；烹饪科学四川省高校重点实验室重点项目（PRKX2015Z04）；四川省大学生创新创业训练计划项目（201511552028，201511552032）；四川旅游学院校级科研项目（2016STU Z01）；四川旅游学院大学生科研项目 （）
