食品工业科技2024，Vol.45Issue(13)：67-74,8.DOI:10.13386/j.issn1002-0306.2023070162
食叶草粉对面团及面条品质特性的影响
Effect of Edible Dock Powder on Quality Characteristics of Dough and Noodles
摘要
Abstract
In order to explore the effect of edible dock powder on the quality of dough and noodles,edible dock powder(0～40％)was added to wheat flour,and the effects of different proportions of mixed powder on gelatinization properties,thermodynamic properties,rheological properties of dough and noodle quality characteristics were investigated.The results showed that when the addition amount of edible dock powder was 20％,the expansion potential of the mixed powder changed the most,from 7.44 g/g to 11.52 g/g,when the addition amount of edible dock powder was 40％,the retrogradation value of the mixed powder decreased from 1303 cP to 399 cP.The addition amount of edible dock powder was positively correlated with the viscoelastic modulus of dough and negatively correlated with cooking quality.When the addition amount of edible dock powder was 10％,the cooking loss rate of noodles was 3.28％,the elasticity and chewiness were 14.68 and 2519.94 g,respectively,which were not significantly different from those of pure wheat noodles(P＞0.05).When the addition ratio exceeded 20％,the cooking loss rate of noodles increased sharply.Therefore,the quality of noodles was the best when the addition amount of edible dock powder was 10％.This study provides a new idea for the development and application of edible dock powder in the food industry.关键词
食叶草粉/面团/面条/品质特性Key words
edible dock powder/dough/noodles/quality characteristics分类
轻工纺织引用本文复制引用
梁靖,刘学强,邢芮蓁,郝建雄..食叶草粉对面团及面条品质特性的影响[J].食品工业科技,2024,45(13):67-74,8.基金项目
国家自然科学基金青年科学基金项目(32201975) （32201975）
国家自然科学基金面上项目(31972170) （31972170）
河北省农业科技成果转化资金项目(V1648647450672) （V1648647450672）
河北省高等学校科学技术研究项目(QN2022162). （QN2022162）
