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| 抗性淀粉对面条加工品质的影响 | |
| 引用本文： | 付蕾,田纪春,盛锋,李长城.抗性淀粉对面条加工品质的影响[J].中国粮油学报,2011,26(1):20-24,34. |
| 作者姓名： | 付蕾 田纪春 盛锋 李长城 |
| 作者单位： | 1. 国家作物生物学重点实验室,山东农业大学小麦品质育种研究室,泰安,271018;山东农业大学化学与材料科学学院,泰安,271018 2. 国家作物生物学重点实验室,山东农业大学小麦品质育种研究室,泰安,271018 3. 山东农业大学化学与材料科学学院,泰安,271018 |
| 基金项目： | 973计划，山东农业大学青年科技创新基金资助项目 |
| 摘 要： | 以普通小麦粉为原料,研究了抗性淀粉(RS)对干、鲜面条加工品质的影响。结果表明:随着RS添加量的增加,静置0~24 h的鲜白水、白盐和黄碱面片的色泽越来越好;鲜白水、白盐和黄碱面条的拉伸强度、拉断距离、拉伸面积都呈降低趋势,但添加5%RS的各鲜面条与原面条之间无显著差异;添加RS的干白水、白盐和黄碱面条的硬度均增大,添加5%~10%RS的干白盐面条和5%RS的干黄碱面条的黏弹性仍好于干白水面条对照,添加RS的干白水面条黏弹性变差。干面条的综合评分表明:添加5%~10%RS的面条表面状况变化差异不大,15%RS的面条表面光滑度降低,膨胀程度增大,添加5%~15%RS的面条均有可接受的外观和口感,但最适添加量为5%左右。 |
| 关 键 词： | 抗性淀粉 加工品质 面条 质构特性 感官评价 |
Effects of Resistant Starch on Processing Quality of Noodles |
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| Fu Lei,Tian Jichun,Sheng Feng,Li Changcheng.Effects of Resistant Starch on Processing Quality of Noodles[J].Journal of the Chinese Cereals and Oils Association,2011,26(1):20-24,34. | |
| Authors: | Fu Lei Tian Jichun Sheng Feng Li Changcheng |
| Affiliation: | 2(State Key Laboratory of Crop Biology / Grop of Quality Wheat Breeding,Shandong Agricultural University1,Tai′an 271018)(College of Chemistry and Material Science,Shandong Agricultural University2,Tai′an 271018) |
| Abstract: | In this research,the effect of resistant starch on processing quality of northern style Chinese noodles was investigated.Results:With increase of RS addition dosage the color of fresh white water sheet,white salted sheet and yellow alkaline sheet become better and better during stay at ambient temperature for 0~24 h.The maximum resistance,extensibility and extension area of fresh white water noodles(WWN),fresh white salted noodles(WSN) and fresh yellow alkaline noodles(YAN) decrease,but there is no signific... |
| Keywords: | resistant starch processing quality noodles texture characteristics sensory evaluation |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
