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投稿时间：2022-11-15
投稿时间：2022-11-15
中文摘要: 为研究可得然胶对高筋和低筋面粉所制鲜湿面品质的影响，该研究探究可得然胶添加量（0%、0.1%、0.3%、0.5%、0.7%、0.9%）对鲜湿面的吸水率、蒸煮损失率、韧性、坚实度、咀嚼性、黏性、最大拉伸力、最大拉断距离以及感官评价的影响。结果表明：高筋组和低筋组鲜湿面的吸水率、韧性、坚实度、咀嚼性在可得然胶添加量为0.5%和0.3%时达到最大，且有最低的蒸煮损失率和黏性；可得然胶添加量为0.3%时，低筋组坚实度、弹性和食味得分最高；可得然胶添加量0.1%时，低筋组光滑性和色泽得分最高；高筋组在可得然胶添加量为0.5%时弹性、光滑性和色泽得分最高；高筋组与低筋组相比，高筋组鲜湿面呈现较低的吸水率和蒸煮损失率，韧性、坚实度和咀嚼性均略高于低筋。
Abstract:To analyze the effects of curdlan on the quality of fresh wet noodles made from high-and low-gluten flours，this study investigated the effects of curdlan（0%，0.1%，0.3%，0.5%，0.7% and 0.9%）on water absorption，cooking loss，toughness，firmness，chewiness，and stickiness，as well as maximum tensile force，maximum distance to break，and sensory evaluation of fresh wet noodles. The results showed that water absorption，toughness，firmness，and chewiness of fresh wet noodles in the high and low gluten groups peaked when the addition of curdlan was 0.5% and 0.3%，respectively，and the cooking loss and stickiness were the lowest.The low gluten group had the highest firmness，elasticity，and taste scores in the context of 0.3% curdlan addition，and the highest smoothness and color scores in the context of 0.1% curdlan addition. The high gluten group had the highest elasticity，smoothness，and color scores in the context of 0.5% curdlan addition.Compared to the fresh wet noodles of the low gluten group，those of the high gluten group showed lower water absorption and cooking loss，and slightly higher toughness，firmness，and chewiness.
文章编号：202313006 中图分类号： 文献标志码：
基金项目:河南省自然科学基金项目（222300420136）；河南工业大学高层次人才科研启动基金项目（2019BS001）；郑州市科技局自然科学项目协同创新专项（21ZZXTCX03）
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