| 四种亲水胶体对小麦淀粉、面筋蛋白特性及面条品质的影响 |
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| 引用本文： | 闫淑琴,周一虹,沈群.四种亲水胶体对小麦淀粉、面筋蛋白特性及面条品质的影响[J].食品研究与开发,2011,32(3):63-67. |
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| 作者姓名： | 闫淑琴 周一虹 沈群 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,农业部果蔬加工工程中心,教育部果蔬加工工程中心,北京,100083 |
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| 摘 要： | 以4种亲水胶体蜡制马铃薯原淀粉、羟丙基淀粉、羟丙基磷酸酯二淀粉、沙蒿胶为研究对象,按不同比例添加到面粉中,采用mixolab混合实验仪分析面团特性,并制作面条进行感官评价。结果表明1%沙蒿胶,3%或7%的羟丙基淀粉的面团和面条品质较好,复配使用沙蒿胶和羟丙基淀粉添加量分别为1%和5%、1.25%和7%的面团和面条品质较好。
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| 关 键 词： | 亲水胶体 mixolab混合实验仪 面条品质 |
The Effects of Four Hydrocolloids on Wheat Starch,Gluten Protein Properties and Noodle Quality |
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| YAN Shu-qin,ZHOU Yi-hong,SHEN Qun.The Effects of Four Hydrocolloids on Wheat Starch,Gluten Protein Properties and Noodle Quality[J].Food Research and Developent,2011,32(3):63-67. |
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| Authors: | YAN Shu-qin ZHOU Yi-hong SHEN Qun |
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| Affiliation: | YAN Shu-qin,ZHOU Yi-hong,SHEN Qun*(College of Food Science and Nutritional Engineering,China Agricultural University Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,Beijing 100083,China) |
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| Abstract: | Four kinds of hydrophilic colloidal,waxy potato starch,hydroxypropyl starch,hydroxypropyl starch phosphate 2 and artemisia sphaerocephala krasch gum were study in this paper.These hydrophilic colloidal were added to the wheat flour with different proportions,dough mixing properties were analyzed by mixolab and sensory evaluation of the production of noodles were carried out.The results showed that 1 % of artemisia glue,3 % or 7 % of the hydroxypropyl starch,1 % and 5 % or 1.25 % and 7 % compounding of artem... |
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| Keywords: | hydrophilic gel mixolab instrument noodle quality |
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