摘要
为了探讨面粉品种与手工空心面品质的关系,优选出做空心挂面的面粉品种,测试了3种具有代表性小麦面粉的主要品质特性,及用这些面粉制作的手工空心挂面的食用指标,对面粉品质与手工空心挂面品质的关系进行了较为全面的研究。结果表明:面粉水分含量、蛋白质含量,湿面筋含量,沉淀值对制作的空心挂面品质影响较大,其含量相对较高的适合制作空心面。
In order to study relationship between qualities of wheat flour and hand-made empty-inside noodle, and choose better kind of wheat flour, three kinds of wheat flour with representative character and their hand-made empty-inside noodle were analyzed, and their relationship were studied. The results showed that moisture content, protein content and wet gluten content have great effects on hand-made empty-inside noodle, and when their content are higher, the noodles quality are better.
出处
《食品科技》
CAS
北大核心
2012年第3期172-174,共3页
Food Science and Technology
基金
贵州省重大科技项目
关键词
空心面
蒸煮品质
感官评分
相关分析
empty-inside noodle
cooking characters
quality evaluating
correlation analysis
