固态发酵高粱的添加对高粱挂面品质的影响OA

In order to clarify the effects of sorghum through solid-state fermentation on the noodle quality and develop new types of coarse noodles,the solid-state fermented sorghum was added into the wheat flour to produce dried sorghum-noodle,and color,cooking characteristic,texture quality and eating property of fermented sorghum-noodle were evaluated in present research.Results indicated that color values of the addition of fermented sorghum-noodle were significantly increased(P＜0.05),such as L*,a*and b*,and those at 48 h fermentation time were higher than those of at 30 h.Cooking times of sorghum-noodle were shorten after respective addition of sorghum fermented by Aspergillus oryzae,Lactobacillus plantarum,Saccharomyces cerevisiae/Lactobacillus plantarum(MY),cooking loss rate was the highest one with 15.80％in sorghum-noodle with MY fermented sorghum,water absorption rate was also the highest one with 140％in S.cerevisiae/L.plantarumlNeurospora sitophila(MYS)fermented sorghum and broken rate was the least with 8.4％.The hardness and viscosity of the noodles prepared with un-fermented sorghum were significantly higher than those prepared with fermented sorghum(P＜0.05),and the scores of sorghum-noodle by MYS fermented sorghum were the highest one among them.Therefore preparation of fermented sorghum addition in dried noodle would support the application sorghum in food field.