粮油食品科技
几种添加物对全麦湿面蒸煮品质和感官品质的影响
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Effect of additives on cooking quality and sensory quality of whole-wheat flour noodle
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    摘要:

    以麦麸、小麦胚芽和小麦粉为原料制作全麦面条,比较不同食品添加剂(食盐、谷朊粉、黄原胶)对全麦湿面品质的改良效果,并考察不同添加剂之间的复配效果。结果表明:食盐、谷朊粉和黄原胶均可以改善面条的蒸煮品质并提高全麦面条的感官评分,其中食盐的最适添加比例为 1%~2%,谷朊粉的最适添加比例为1.5%~2.5%,黄原胶的最适添加比例为0.15%~0.2%,两种或者三种添加剂经过复配后面条的品质要明显好于单独添加一种添加剂,其中黄原胶和食盐的复配对降低面条的蒸煮损失率效果最明显,三种添加剂复配之后感官评分最高。

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    The whole-wheat noodles were prepared with wheat bran, wheat germ and flour, the improvement effect of different food additives (salt, wheat gluten and xanthan) on the quality of whole-wheat noodles was compared. The effect of compound of two or three of the above additives was reviewed. The results showed that each of salt, wheat gluten and xanthan can improve cook quality and sensory score. Among them, the optimum proportion of salt, wheat gluten and xanthan were 1%~2%, 1.5%~2.5% and 0.15%~0.2%, respectively. The quality of whole-wheat noodles mixed with two or three of above additives was significantly better than that with only one additive. Among them, the compound of xanthan and salt had the most obvious effect on reducing the cooking loss rate of noodles. The compound of the three above additives showed the highest sensory score.

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吴洋.几种添加物对全麦湿面蒸煮品质和感官品质的影响[J].粮油食品科技,2016,24(3):39-44.

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  • 在线发布日期: 2016-06-01
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