海藻酸钠对燕麦面条品质的影响研究

研究了海藻酸钠对燕麦混合粉面筋形成、面团流变学特性、淀粉膨胀势、混合粉糊化特性以及面条蒸煮特性、面条质构特性、面条感官评价的影响,以及海藻酸钠对它们的影响的相关性,结果表明随着海藻酸钠添加量的增加,面筋的形成先强化后弱化,对粉质特性有较明显的提高,但是降低了面团的拉伸特性,减少了面条的吸水率、干物质损失和蛋白质损失。相关性分析表明,面团的粉质特性和面条特性有较好的相关性,膨胀势与面条的弹性有较好的相关性。

Study on effect of sodium alginate on oats noodle quality

The effect of sodium alginate on the gluten forming,dough rheology,starch swelling power,flour pasting property and the cooking property,texture property,sensory evaluation of oats noodle,and its correlation to them were studied in this paper.The results show that the gluten forming strengthens when the sodium alginate adding quantity at low level,but the gluten forming weakens with the increasing of the adding quantity.The fariograph characteristics are improved obviously by adding the sodium alginate,whil...