粮油食品科技2016，Vol.24Issue(5)：6-9,4.
未挤压-挤压糙米粉配比对糙米面条品质的影响
Effect of the ratio of un - extruded and extruded brown rice flour on the quality of noodles
摘要
Abstract
Un - extruded and extruded brown rice flour were mixed in different ratios of 0∶ 10,3∶ 7,4∶ 6, 5∶ 5,6∶ 4,7∶ 3 (w / w),the mixtures of brown rice flour were mixed with wheat flour (1∶ 1,w / w)to produce noodles,and the effect of ratios of un - extruded and extruded brown rice flour on the quality of the noodles were studied. The results showed that cooking loss of the noodles decreased,and the water absorption of noodles increased at first and then decreased with the increase of addition amount of un -extruded brown rice flour. Furthermore,the water absorption of noodles reached to the maximum when the un - extruded and extruded brown rice flour ratio was 6∶ 4. The bending distance and maximal shear force of dried noodles decreased significantly when the ratio of UEBR and EBR was more than 5∶ 5(P <0. 05). The maximal shear force of cooked noodles decreased with the increase of addition amount of un- extruded brown rice flour,and the hardness of cooked noodles showed an increasing trend at the ratio of UEBR and EBR as 0∶ 10 ~ 6∶ 4. Thus,the quality of brown rice noodles was the best at the ratio of UEBR and EBR as 5∶ 5.关键词
挤压糙米粉/面条/蒸煮品质/质构特性Key words
extruded brown rice flour/noodle/cooking quality/textural property分类
轻工纺织引用本文复制引用
吴娜娜,杨庭,谭斌,田晓红,刘艳香,刘明,汪丽萍,翟小童..未挤压-挤压糙米粉配比对糙米面条品质的影响[J].粮油食品科技,2016,24(5):6-9,4.基金项目
中央级公益性科研院所基本科研业务费 （）
