粮油食品科技2016，Vol.24Issue(5)：49-53,5.
绿豆-小麦混合粉加工特性及其挂面品质研究
Research on the processing characteristics of mixture of mung bean flour and wheat flour and the quality of the dried noodles
摘要
Abstract
The objectives of this paper were to study the processing characteristics of mung bean - wheat flour and the quality of the dried noodles made by mung bean - wheat flour with different mung bean flour portions. The results are as follows:within increasing the addition of mung bean powder,the portion of wet gluten was dropping,and the stabilization time was dropping so that the forming of the gluten network structure of dough was insufficient and the ability to mix was decreased;the peak viscosity,low viscosity, attenuation time,final viscosity,setback,and peak time constantly decreased while the pasting tempera-ture continuously increased leading the quality of processing characteristics of the mixed powder tended to be worse;the cooking time and loss increased,water absorption rate increased at first and then decreased and reached the maximum value when the added amount was 30%;hardness,elasticity,gum viscosity, chewing ability and recovery gradually increased,and the ratio of fracture distance increased at first and then decreased and reached the maximum value when the added amount was 30%;and in the amount of more than 50%,it was impossible to make the mung bean dried noodles.关键词
绿豆粉/绿豆挂面/粉质特性/糊化特性/烹调品质/质构Key words
mung bean flour/mung bean dried noodles/farinograph characteristics/gelatinization char-acteristics/cooking quality/texture分类
轻工纺织引用本文复制引用
汪周俊,黄亮,李爱科,林亲录,陆晖,韩飞..绿豆-小麦混合粉加工特性及其挂面品质研究[J].粮油食品科技,2016,24(5):49-53,5.基金项目
粮食营养健康特性研究与基础参数数据库的构建 （）
