| 面粉品种对手工空心面品质的影响 |
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| 引用本文： | 许牡丹,林娟,肖程顺.面粉品种对手工空心面品质的影响[J].食品科技,2012(3):172-174. |
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| 作者姓名： | 许牡丹 林娟 肖程顺 |
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| 作者单位： | 陕西科技大学生命科学与工程学院 |
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| 摘 要： | 为了探讨面粉品种与手工空心面品质的关系,优选出做空心挂面的面粉品种,测试了3种具有代表性小麦面粉的主要品质特性,及用这些面粉制作的手工空心挂面的食用指标,对面粉品质与手工空心挂面品质的关系进行了较为全面的研究。结果表明:面粉水分含量、蛋白质含量,湿面筋含量,沉淀值对制作的空心挂面品质影响较大,其含量相对较高的适合制作空心面。
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| 关 键 词： | 空心面 蒸煮品质 感官评分 相关分析 |
Influence of variety of wheat flour on hand-made empty-inside noodle |
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| XU Mu-dan,LIN Juan,XIAO Cheng-shun.Influence of variety of wheat flour on hand-made empty-inside noodle[J].Food Science and Technology,2012(3):172-174. |
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| Authors: | XU Mu-dan LIN Juan XIAO Cheng-shun |
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| Affiliation: | (College of Life Science and Engineering,Shaanxi University of Science and Technology,Xi’an 710021) |
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| Abstract: | In order to study relationship between qualities of wheat flour and hand-made empty-inside noodle,and choose better kind of wheat flour,three kinds of wheat flour with representative character and their hand-made empty-inside noodle were analyzed,and their relationship were studied.The results showed that moisture content,protein content and wet gluten content have great effects on hand-made empty-inside noodle,and when their content are higher,the noodles quality are better. |
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| Keywords: | empty-inside noodle cooking characters quality evaluating correlation analysis |
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