食品工业科技2017，Vol.38Issue(20)：240-244,255,6.DOI:10.13386/j.issn1002-0306.2017.20.042
添加木薯淀粉和谷朊粉对保湿熟面条品质的影响
Effect of adding cassava starch and wheat gluten on quality of moisturizing cooked noodles
摘要
Abstract
In order to explore the effect of cassava starch and wheat gluten on moisturizing cooked noodle,the experiments were conducted to study the effect of cassava starch and wheat gluten on wet gluten content,pasting properties and syneresis rate.Through the single factor,the optimal ratio of cassava starch and gluten was obtained based on noodle texture characteristics and sensory evaluation.The results showed that proper addition of cassava starch could reduce wet gluten content and syneresis rate,and improve pasting properties and quality of noodles.Proper addition of wheat gluten could increase wet gluten content and noodle quality,but it had little influence on syneresis rate and pasting properties.When addition of cassava starch and gluten was 5％ and 2％ respectively,noodles texture properties and sensory evaluation (90)were optimal.关键词
保湿熟面条/木薯淀粉/谷朊粉/品质Key words
moisturizing cooked noodles/cassava starch/wheat gluten/quality分类
轻工纺织引用本文复制引用
刘紫鹏,陆启玉..添加木薯淀粉和谷朊粉对保湿熟面条品质的影响[J].食品工业科技,2017,38(20):240-244,255,6.基金项目
国家自然科学基金项目(21276065). （21276065）
