食品工业科技2018，Vol.39Issue(4)：28-32,5.DOI:10.13386/j.issn1002-0306.2018.04.006
天然菊粉对面团流变学及面条品质的影响
Effect of natural inulin on dough rheological properties and noodles quality
摘要
Abstract
In order to obtain the noodles with higher edible fiber,the effects of natural inulin on pasting properties of flour,the rheologieal properties of dough and quality characteristics of noodles were explored.The results showed that,the addition of inulin could significantly reduce the peak viscosity,trough viscosity,breakdown viscosity and final viscosity(p ＜ 0.05).While,the pasting temperature increased significantly (p ＜ 0.05).The farinograph and extensograph properties of noodle flour were improved by adding inulin.Both water absorption and weakening degree of noodle dough dropped,but the time of dough developing and stability were extended,and the farinograph quality number increased with the increment of inulin.With the increasing of inulin,the maximum resistance and viscoelastic ratio of dough increased,while extensibility and viscoelastic area increased initially and then decreased.The water absorption rate of noodles increased to 180.66％ when the addition of inulin was 7.5％.In the experiment range of 1.25％～15％ of natural inulin addition,there were no significant changes in springiness and chewiness of noodles at up to 7.5％ inulin addition(p ＞ 0.05).Comprehensively consideration,the optimum addition of natural inulin was 7.5％.关键词
菊粉/面团/流变学/面条品质Key words
inulin/dough/rheological properties of dough/noodles quality分类
轻工纺织引用本文复制引用
张令文,娄世垚,计红芳,孙科祥,王方,马汉军..天然菊粉对面团流变学及面条品质的影响[J].食品工业科技,2018,39(4):28-32,5.基金项目
中国博士后科学基金项目(2016M592287) （2016M592287）
河南省博士后基金项目(2015096) （2015096）
河南科技学院高层次人才科研启动项目(2014014) （2014014）
河南科技学院青年骨干教师项目(2016) （2016）
河南科技学院科技创新项目(2016011). （2016011）
