食品科学2018，Vol.39Issue(6)：13-19,7.DOI:10.7506/spkx1002-6630-201806003
氢氧化钙对陕西传统铪饹品质及荞麦粉糊化特性的影响
Impact of Calcium Hydroxide on Quality of Shannxi Traditional Buckwheat Noodles and Pasting Properties of Buckwheat Flour
摘要
Abstract
This study investigated the effect of adding different proportions of calcium hydroxide (0％-1.0％) to buckwheat flour on its pasting properties as well as the quality of buckwheat noodles.The results showed that with increasing addition of calcium hydroxide,the lightness (L*) of buckwheat noodles was decreased,the redness (a*) was increased,and the yellowness (b*) value was increased firstly and then decreased.Buckwheat noodles with 0.6％ calcium hydroxide showed a bright yellow,and had the lowest breaking rate (17.57％),lowest cooking loss (4.67％) and highest sensory score (80 points),with moderate hardness and good viscosity and flexibility.Addition of calcium hydroxide decreased the transmittance of buckwheat flour,increased the solubility and the,and resulted in an initial increase followed by a decrease in the final viscosity and setback.Moderate final viscosity and setback were obtained for noodles with 0.6％ calcium hydroxide added.In conclusion,calcium hydroxide can improve the quality of buckwheat noodles by influencing the pasting properties of buckwheat flour.关键词
荞麦铪饹/氢氧化钙/糊化特性Key words
buckwheat noodle/calcium hydroxide/pasting properties分类
轻工纺织引用本文复制引用
张嘉,李小平,胡新中,赵柳,王凤慧,李青青,毛宁..氢氧化钙对陕西传统铪饹品质及荞麦粉糊化特性的影响[J].食品科学,2018,39(6):13-19,7.基金项目
国家自然科学基金面上项目(31470093) （31470093）
国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-08-D) （燕麦荞麦）
陕西省协同创新计划项目(2016XT-07) （2016XT-07）
