以华南9号木薯全粉为原料,添加谷朊粉、黄原胶、乙酰化二淀粉磷酸酯等不同剂量的改良剂加工成面条。研究了不同剂量的改良剂对木薯全粉的糊化特性、热特性以及面条的微观结构,蒸煮损失和质构特性的影响。结果表明,最优配方添加6%(质量分数)谷朊粉、9%(质量分数)乙酰化二淀粉磷酸酯、1.5%(质量分数)黄原胶和1%(质量分数)食盐对面条的品质都具有一定的改良作用。该条件下制作的面条蒸煮损失约为7.8%,全质构参数中硬度约为207.5 g、弹性约为0.964、黏性为5.924 g·s。与小麦面条相比,木薯全粉面条硬度偏低,弹性和黏性与小麦面条相近,回复性较大,蒸煮损失稍高,但总体上符合行业标准(LS/T 3212—2014)要求,面条品质得到改善。
Whole grain cassava flour and gluten, xanthan gum, and acetylated diamante phosphate were used in making noodles. The effects of different dosages of the above food additives on the gelatinization characteristics, thermal properties and microstructure, cooking loss and texture characteristics of cassava flour noodles were studied. The results showed that 6% wheat gluten, 9% acetylated diamante phosphate, 1.5% xanthan gum and 1% salt combination improved the quality of noodles. Under the above conditions, the noodle cooking loss is about 7.8%, the hardness of the whole texture parameter is about 207.5 g, the elasticity is about 0.964 and the viscosity is 5.924 g·s. Compared with wheat noodle, cassava whole flour noodle are more soft, elastic and sticky are similar to wheat noodle, recovery rate are higher. The cooking loss of cassava noodle is slightly higher than wheat noodle. The noodle overall quality was improved and met the industry standard of LS/T 3212-2014.
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