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投稿时间：2018-12-03
投稿时间：2018-12-03
中文摘要: 选取3 种硬度不同的小麦，研磨筛分得到7XX/9XX、9XX/11XX、11XX/13XX、13XX/15XX、15XX-5 种不同粒度的小麦粉，以此为原料制作鲜湿面条，测定鲜湿面的质构拉伸特性、水分分布、蒸煮吸水率、蒸煮损失、感官评价等进行研究对比，结果表明：小麦粉粒度达到11XX/13XX、13XX/15XX 时，面条的硬度较小，弹性和咀嚼性好，感官评分较高。
Abstract:Choosing three wheat varieties with different hardness，grinding and screening to obtain 7XX/9XX，9XX/11XX，11XX/13XX，13XX/15XX，15XX-five different sizes of wheat flour to make noodles.To determined the texture tensile properties，moisture distribution，cooking water absorption rate，cooking loss，sensory evaluation and other characteristics of noodles.It was found that when the particle size of wheat flour reached 11XX/13XX and 13XX/15XX，the hardness of the noodles was small，the elasticity and chewiness were good，and the sensory score was higher.
keywords: wheat flour particle size fresh wet noodles cooking characteristics TPA characteristics tensile properties
文章编号：201921002 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2018YFD0401001）
| Author Name | Affiliation |
| MA Rui-jie，WEN Ji-ping | School of Food Science and Technology，Henan University of Technology，Zhengzhou 450001，Henan，China |
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