鹰嘴豆含有大量蛋白质及不溶性膳食纤维,脂肪含量低,有益于人体健康并受到广大消费者的喜爱。但鹰嘴豆粉应用于面条及其对面条品质的影响尚不清楚。该研究将鹰嘴豆粉以一定比例与小麦粉混合,研究了鹰嘴豆粉含量对面团的流变学特性、面条的烹煮特性及质构特性的影响。结果表明:鹰嘴豆粉与小麦粉质量比小于2∶8时,对面团流变学特性及面条品质的影响较小;随着鹰嘴豆粉添加比例增加,面团更易流变且加工性能明显下降,面条的熟断条率显著增大,质构性能变差。鹰嘴豆粉与小麦粉质量比为1∶9时,魔芋精粉、食盐和水的添加量分别为0.5%、0.5%和35%(占鹰嘴豆粉和小麦粉的总质量)。使用该工艺生产的面条不仅含有鹰嘴豆特殊宜人的豆香味,同时改善了传统面条的营养品质。
Chickpea is a nutrient-rich legume with large amounts of protein and insoluble dietary fiber, and low content of fat. It is beneficial to human health and is popular among consumers. However, the effect chickpea flour on the qualities of composite noodles is unclear. Therefore, a certain amount of chickpea flour was blended with wheat flour when preparing composite noodles. The effects of chickpea flour were investigated in terms of the rheological of the dough and the cooking quality and texture properties of noodles. The results showed that when the weight ratio of chickpea flour to wheat flour was less than 2∶8, it had a little impact on the rheological properties of the dough and the qualities of the noodles. As the amount of chickpea flour added further increased, the dough became more fluid, and the processing performance significantly reduced. Moreover, the broken rates of cooked noodles significantly increased and the texture properties became worse. Finally, the optimal conditions for preparing composite noodles were as follows: the weight ratio of chickpea flour to wheat flour was 1∶9, with further addition of 0.5% konjac powder, 0.5% salt, and 35% water (based on the total weight of chickpea and wheat flour). The composite noodles not only contained special and pleasant bean flavor of chickpeas, but also expanded the nutritional spectrum of traditional noodles.
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