摘要
以朝鲜族冷面为研究对象,研究不同面筋质含量的小麦粉对冷面品质的影响,借助于粉质仪、拉伸仪等现代分析仪器,研究添加不同比例荞麦粉的冷面面团的流变学特性,并进行了品尝评分.结果表明:冷面的制作宜选择面筋质含量26%～28%的中筋力面粉;荞麦粉也影响冷面的品质,其添加比例在30%以下可使冷面面团具有良好的工艺特性和食用品质.
The effects of different gluten contents of flour on properties of Korean cold noodles were discussed, and the rheological characteristics of cold dough added with different proportions of buckwheat flour were studied with modern analytical apparatus like farnograph and extensograph, and the quality was evaluated. The results showed that the medium strength flour with 26% -28% gluten content was suitable for preparation of the cold noodles ; the buckwheat flour also had effects on the properties of the cold noodles. The cold noodles made of dough with buckwheat flour below 30% had good technological characteristics and edible quality.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第9期29-30,共2页
Cereal & Feed Industry
基金
吉林省教育厅科研资助项目(吉教科合字[2003]第57号)的部分内容
关键词
小麦粉
荞麦粉
品质
面筋
朝鲜族冷面
wheat flour
buckwheat flour
quality
gluten
Korean cold noodle
