摘要
从面粉中提取淀粉、直链淀粉和支链淀粉,按不同的梯度添加到原面粉中制作面条.然后测定面条的蒸煮特性,寻找出淀粉、直链淀粉和支链淀粉对面条蒸煮品质影响的规律.实验表明:随着淀粉添加量的增加,面条的干物质吸水率、干物质损失率、蛋白质损失率都出现了上升的趋势;随着直链淀粉添加量的增加,面条的干物质吸水率出现了下降的趋势,而干物质损失率、蛋白质损失率都出现了上升的趋势;随着支链淀粉添加量的增加,面条的干物质吸水率出现了上升的趋势,而干物质损失率、蛋白质损失率都出现了下降的趋势.
Starch,amylose and amylopectin were extracted from wheat flour,and then added to the flour according to different gradients to make noodles.The effects of the starch,amylose and amylopectin on the noodle cooking quality were investigated by determining the cooking characteristics of the noodles.The test shows that the water absorption rate of dry material of noodles,the loss ratio of dry material and the loss ratio of protein in the noodles increase with the increase of the addition amount of starch;the water absorption rate of dry material decreases,and the loss ratio of dry material and the loss ratio of protein increase with the increase of the addition amount of amylase;and the water absorption rate of dry material increases,and the loss ratio of dry material and the loss ratio of protein decrease with the increase of the addition amount of amylopectin.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第2期24-27,共4页
Journal of Henan University of Technology：Natural Science Edition
