食品与机械2017，Vol.33Issue(8)：163-166,4.DOI:10.13652/j.issn.1003-5788.2017.08.036
马铃薯全粉添加量对小麦粉及其挂面品质特性的影响
Effect of different content of potato granule on the quality of flour and dried noodle mixed with potato and wheat
摘要
Abstract
By adding potato granule with different proportions in wheat flour,the farinograph properties,gelatinization characteristics of the mixed flour,and the cooking characteristics and texture characteristics of dried noodles were measured to evaluate the effect of potato granule on the quality of wheat flour and noodles.The results showed that the values of peak viscosity,valley viscosity,breakdown,final viscosity and setback decreased with increasing addition of potato granule;the dough development time,stability time and degree of softening first decreased and then increased,and the water absorption increased linearly.The cooking loss,the best cooking time of dried noodles increased,while hardness and springiness of the noodles decreased gradually,The quality of dried noodles was better when the potato granule addition was less than or equal to 20 ％.There were significant correlations among the amount of potato granule,pasting properties and farinograph properties of the mixed flour and the quality properties of dried noodles.关键词
马铃薯全粉/粉质特性/糊化特性/挂面/烹调品质/质构品质Key words
potato granule/farinograph properties/pasting properties/dried noodle/cooking qualities/texture quality引用本文复制引用
曾希珂,章丽琳,刘竟峰,张喻..马铃薯全粉添加量对小麦粉及其挂面品质特性的影响[J].食品与机械,2017,33(8):163-166,4.基金项目
公益性行业科研专项经费项目(编号:201203096) （编号:201203096）
湖南省研究生创新项目(编号:CX2016B302) （编号:CX2016B302）
