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投稿时间：2018-11-13
投稿时间：2018-11-13
中文摘要: 为开发新型营养面条，探究青稞粉对面条的物理品质特性的影响，以小麦粉为原料，分别添加45%、60%、75%的青稞粉制作面条，研究不同青稞粉添加量对面条颜色、硬度、弹性、水分分布状态和淀粉凝胶化温度的影响。结果表明，青稞粉的添加量越多，面条的颜色越暗，硬度和弹性越差；青稞粉的加入使面条内部的水分子状态发生了迁移，与大分子物质如淀粉和蛋白质结合更紧密，面条的淀粉凝胶化温度也逐渐升高。75%添加量的面条无法形成完整的面筋网络，不能达到正常面条质地强度要求。综合来看，45%的青稞粉添加量尚能维持面条的基本物理特性，达到面条的弹性和硬度要求，可以制作青稞面条。
中文关键词: 青稞 面条 质构 低场核磁共振（LF-NMR） 淀粉凝胶化温度
Abstract:In order to develop new nutritional noodles and discovery the effect of the amount of hulless barley flour on the physical quality characteristics of the noodles，this study used wheat flour as the raw material，and the amount of hulless barley powder added was 45 %，60 % and 75 %，respectively.The color，firmness，elasticity，water status distribution and the starch gelatinization temperature were measured.The results showed that the more the amount of hulless barley powder added，the darker the color of the noodles；the worse the firmness and elasticity of the noodles，the water molecule state inside the noodles migrated，and molecular substances such as starch and protein bind more closely as well as the increase of starch gelatinization temperature.The 75%added amount could not form complete gluten network.In summary，45%of the amount of hulless barley powder could maintain the good physical properties of the noodles and could be used to make noodles.
keywords: hulless barley noodles texture low-field nuclear magnetic resonance （LF-NMR） starch gelatinization temperature
文章编号：201909002 中图分类号： 文献标志码：
基金项目:十三五国家重点研发计划项目（2017YFD0401200-5）；天津市高校创新团队建设项目（TD13-5087）
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