摘要
以特一粉为原料 ,分析和研究了拉面配方中水、拉面剂、食盐、食用碱等的添加量对拉面及面团压延性的影响 ,探讨了实验室制作拉面的工艺、最佳配方及其评价方法。结果表明 :拉面最佳配方为当用湿面筋含量 >31 %的小麦粉、添加水量为 57%～ 58%、食用碱量为 0～ 0 .1 %、食盐量为 1 %～ 2 %、拉面剂量为0 .6% ,并且评价了各种不同原料小麦粉制做拉面的适应性 ,本研究旨在为拉面生产及拉面专用粉的开发和质量评价提供一些理论依据。
The effects of quantity of water,“hand-extended noodle”agent,sodium chloride and sodium carbonate on the quality of hand-extended noodles and the sheeting property of dough were studied using 1st special flour as raw material.The following optimum formulation for making hand-extended noodles in laboratory with wheat flour containing wet gluten>31% was obtained:1-2%of sodium chloride,0-0.1%of sodium carbonate and 0.6% of “hand-extended noodle”agent.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第4期53-56,共4页
Journal of the Chinese Cereals and Oils Association
