摘要
本论文论述了提高非传统通心面品质所取得的研究结果.小麦粉品质分析表明杜伦、普通小麦粉品质差异很大,主要表现在杜伦麦粉中蛋白含量高、麦谷蛋白含量较多而碱溶蛋白含量较少,直链淀粉含量多、糊化温度高,凝胶曲线上表现出一个较小的 D 值和较大的 T 值.通过各种添加剂筛选试验,得到一个最佳复合添加剂 ZG(CAZG),生产中试表明CAZG 能显著提高非传统通心面的强度、色泽与烹煮品质.相对于质量的提高,由 CAZG 而带来生产成本的提高是极有限的.
This paper discussed the result of the research of macaroni qualityimprovement which making from non-conventional material(NCM).Analysisof wheat compositions showed that there are many difference between T.durum and C.wheat.A higher content of gluten,glutenin and a low contentof alkalisoluble protein were found in T.durum Semolina(TDS)than in Cwheat flour(CWF).A higher content of amylose,a higher temp.ofgelatinization,a higher value of T and lower value of D in starch gelati-nization curve were also found in TDS than in CWF.By choosing tests ofthe additives,an optimum formulation of composite additive ZG(CAZG)was given.Pilot-scale production showed that this CAZG could obviouslyimprove the firmness,color and cooking-quality of NCM.In view of quality-improving,the small rise of product cost for CAZG was of little in importance.
出处
《中国粮油学报》
EI
CAS
CSCD
1992年第1期2-8,共7页
Journal of the Chinese Cereals and Oils Association
