青稞面条品质改良的研究

摘要

试验以碳酸钠、氯化钠、黄原胶作为面条改良剂,探求青稞面条品质改良的最佳工艺参数.以青稞粉和标准小麦粉为主要原料,青稞粉添加量为40%,并加入5.4%谷朊粉以补充青稞粉中缺失的面筋蛋白.通过对成品面条蒸煮特性、质构特性的测定及感官品质的评定,最终确定添加0.3%碳酸钠、1.0%氯化钠、0.3%黄原胶时的青稞面条品质最佳.%Sodium carbonate, sodium chloride, and xanthan gum were used as noodle improvers in this experi-ment, in order to explore the optimum parameters of hull-less barley noodles quality improvement. Wheat flour and hull-less barley flour were the main raw materials in the experiment. When hull-less barley flour substitut-ing 40%of wheat flour, the gluten 5.4%was added to supplement the gluten protein missing from the hull-less barley flour. Cooking properties, texture and sensory quality of hull-less barley noodles were measured. The re-sults showed that the optimal process parameters were obtained as following, 0.3%sodium carbonate, 1.0%sodium chloride and 0.3%xanthan gum.