以小麦面粉为对照,将经过微细化处理的苦荞全粉按10%~40%(质量分数)的比例添加到小麦面粉中加工面条,在不添加增筋剂、增稠剂等的条件下,混合粉中微细化苦荞全粉添加比例为10%(质量分数)时,加工面条品质最佳。研究采用Mixolab混合实验仪目标剖面图分析法、感官品质、质构分析等对微细化苦荞全粉加工面条品质进行判定。结果表明,Mixolab混合实验仪目标剖面图分析法可对面条粉的加工性能进行预判,对面制品的后续加工应用有较好的指导意义。
张玲
,
赵国华
,
曾志红
,
张雪梅
,
李雪
,
梁叶星
,
高飞虎
,
张欢欢
,
于卉
. 微细化苦荞全粉在面条加工中的应用[J]. 食品与发酵工业, 2018
, 44(11)
: 222
-228
.
DOI: 10.13995/j.cnki.11-1802/ts.016777
Using wheat flour as control,the best processing condition for noodle is: micronized tartary buckwheat flour 10%-40%, no gluten and thickening agent, and micronized tartary buckwheat flour10%. Using target profile of Mixolab, sensory evaluation and texture analysis, the micronized tartary buckwheat noodle′s quality was studied. The results show that Mixolab analyzer can prejudge the quality of noodles and guide noodle processing.
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