高汤用鲜湿面小麦面粉复合改良剂的优化

参照国际标准分析方法,从流变学的角度对面团的粉质特性、拉伸特性进行系统分析,使用正交试验优化了改良剂配方,分析改良剂对面粉品质的影响,通过面条感官评定实验,验证了添加剂改良效果。结果表明,面粉为100 g时,谷朊粉用量为4 g,瓜尔豆胶用量为0.8 g,淀粉用量为6 g,乳化剂添加量为0.2 g时,可以明显提高高汤用鲜湿面的品质。

The Optimization of Compound Flour Improver in Fresh Soup Wet-Noodle

This study analysed the flour quality and extrude feature of paste from the view of rheology in refer to the international standard method.Orthogonal experiment was used to study the effect of the flour improver on noodle quality,and optimize the flour improver according to the results.The effectiveness of the improver was verified by sensory evaluation.The optimum compound flour improver that can dramatically improve the quality of fresh-noodle stewed with soup-stock were defined： wheat gluten 4 g,guar gum 0.8 g,starch 6 g,0.2 g emulsifier.