轻工学报2024，Vol.39Issue(4)：42-49,88,9.DOI:10.12187/2024.04.006
高糊化度苦荞全粉对鲜湿面条品质的影响
Effect of high-gelatinized Tartary buckwheat flour on the quality of fresh wet noodles
摘要
Abstract
Using Tartary buckwheat flour and high-gelatinized Tartary buckwheat flour as raw materials,the corresponding dough were prepared,and with the two kinds of buckwheat flour and high-gluten wheat flour as raw materials,the mixed flour and fresh wet noodles were made.The farinograph properties of the two kinds of whole flour,the texture properties of the two kinds of dough,and the effect of addition amount of high-gelatinized Tartary buckwheat flour on pasting properties of mixed flour,cooking properties of fresh wet noodles and other quality properties were studied.The results showed that the water absorption,formation time and powder quality index of high-gelatinized Tartary buckwheat flou were(110.54±0.24)%,(11.48±0.14)min and 109.00±2.15.Compared with Tartary buckwheat flour,the water absorption increased,the formation time and development time prolonged,the softening degree decreased,the powder quality index increased.With the increase of water addition amount,the hardness and cohesion of the two dough were reduced overall.When the water addition amount of Tartary buckwheat flour was 55%,the water addition amount of high-gelatinized Tartary buckwheat flour was 65%,the two dough had a better texture properties.With the increase of high-gelatinized Tartary buckwheat flour addition amount,the peak viscosity,valley viscosity,attenuation value,final viscosity and rebound value of the mixed flour were significantly lowered,the peak time was gradually shortened.When high-gelatinized Tartary buckwheat flour addition amount was 15%,the network structure which formed by Tartary buckwheat starch crosslinked with wheat starch was continuous and dense,the breakage rate of fresh wet noodles was(10.11±0.15)%,cooking loss rate was(9.27±0.35)%,hardness,elasticity and chewiness moderated,moisture distribution uniformed,and comprehensive sensory scores were higher.关键词
鲜湿面条/苦荞全粉/高糊化度/质构特性/糊化特性Key words
fresh wet noodle/Tartary buckwheat flour/high-gelatinized/texture property/pasting property分类
轻工纺织引用本文复制引用
郭学艺,董桂梅,申瑞玲,李云龙..高糊化度苦荞全粉对鲜湿面条品质的影响[J].轻工学报,2024,39(4):42-49,88,9.基金项目
国家现代农业(燕麦荞麦)产业技术体系建设专项项目(CARS07-E2-03) （燕麦荞麦）
山西省重点研发计划项目(201903D211006) （201903D211006）
