摘要
向荞麦粉中添加0%~1.0%的氢氧化钙,探究其对荞麦饸饹品质和荞麦粉糊化特性的影响。随氢氧化钙添加量的增加,饸饹L*值下降,a*值增加,b*值先增加后减小,添加0.6%氢氧化钙的饸饹呈亮黄色,断条率最低(17.57%),蒸煮损失最小(4.67%),感官总分最高(80分),硬度适中,黏性和弹性较好;添加氢氧化钙可降低荞麦粉的透光率,增加溶解度,最终黏度和回生值先增后降,添加0.6%氢氧化钙的荞麦粉最终黏度和回生值适中。氢氧化钙可通过影响荞麦粉的糊化特性改善饸饹品质。
This study investigated the effect of adding different proportions of calcium hydroxide(0%–1.0%)to buckwheat flour on its pasting properties as well as the quality of buckwheat noodles.The results showed that with increasing addition of calcium hydroxide,the lightness(L*)of buckwheat noodles was decreased,the redness(a*)was increased,and the yellowness(b*)value was increased firstly and then decreased.Buckwheat noodles with0.6%calcium hydroxide showed a bright yellow,and had the lowest breaking rate(17.57%),lowest cooking loss(4.67%)and highest sensory score(80points),with moderate hardness and good viscosity and flexibility.Addition of calcium hydroxide decreased the transmittance of buckwheat flour,increased the solubility and the,and resulted in an initial increase followed by a decrease in the final viscosity and setback.Moderate final viscosity and setback were obtained for noodles with0.6%calcium hydroxide added.In conclusion,calcium hydroxide can improve the quality of buckwheat noodles by influencing the pasting properties of buckwheat flour.
作者
张嘉
李小平
胡新中
赵柳
王凤慧
李青青
毛宁
ZHANG Jia;LI Xiaoping;HU Xinzhong;ZHAO Liu;WANG Fenghui;LI Qingqing;MAO Ning(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第6期13-19,共7页
Food Science
基金
国家自然科学基金面上项目(31470093)
国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-08-D)
陕西省协同创新计划项目(2016XT-07)
关键词
荞麦饸饹
氢氧化钙
糊化特性
buckwheat noodle
calcium hydroxide
pasting properties
