摘要
初步研究了5种增稠剂对热风干燥方便面的吸水率、蒸煮损失、最大拉伸力、TPA(硬度、胶着性、咀嚼性)及剪切硬度的影响变化规律。研究表明,在选取的范围内,随着增稠剂添加量的增加,热风干燥方便面的吸水率升高,蒸煮损失降低,最大拉伸力、TPA特性(硬度、胶着性、咀嚼性)和剪切硬度呈先升高后降低的趋势。
This article preliminary investigates the effect of five thickening agents on water absorption, cooking loss, the largest tensile stress, TPA（hardness, gumminess, chewiness） and firmness of hot-air drying instant noodles. The research shows that water absorption ability will be improved, cooking loss will be decreased, the largest tensile stress, TPA （hardness, gumminess, chewiness） and firmness will be firstly increased and then decreased with the increasing of phosphates＇ selected dosage.
出处
《食品科技》
CAS
北大核心
2008年第8期99-102,共4页
Food Science and Technology
基金
"十一五"国家科技支撑计划项目(2006BAD05A09)
关键词
增稠剂
热风干燥方便面
品质
thickening agents
hot-air drying instant noodles
quality
