粮油食品科技

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膨化糙米粉添加量对面条特性的影响
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Effect of addition amount of extruded brown rice flour on the properties of noodles
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    摘要:

    将两种不同挤压条件制得的膨化糙米粉分别以0、10%、20%、30%、40%和50%的比例添加到小麦粉中,研究糙米粉添加量对面条蒸煮品质和质构性质的影响。结果表明,随着挤压膨化糙米粉(EBR)添加量的增加,面条干物质吸水率显著降低(P<0.05),干物质损失率增加,干面条的折断强度先升高后降低,熟面条硬度、耐咀性、弹性等质构参数降低。添加由物料水分30%、挤压温度80℃、螺杆转速220 r/min条件下挤压制备的膨化糙米粉的面条干物质吸水率高而损失率相对较小,同时面条的硬度、咀嚼性以及弹性要高于添加由物料水分25%、挤压温度120 ℃、螺杆转速220r/min条件下挤压制备的膨化糙米粉的面条。

    Abstract:

    Two kinds of extruded brown rice flour were mixed with wheat flour at content of 0, 10%, 20%, 30%, 40% and 50%, respectively, to research the effect of the addition amount of brown rice flour on the cooking quality and texture property of the noodles. The results showed that along with the increasing of the addition amount of brown rice flour, the water absorption of noodle dry matter significantly decreased(P<0.05), cooking loss rate of dry matter increased, cross-breaking strength of dried noodles increased at first and then decreased, and the hardness, chewiness and elasticity of cooked noodles decreased. The noodles, prepared with extruded brown rice flour with the moisture content of 30%, temperature of 80℃, screw speed of 220r/min, had lower cooking loss rate, higher water adsorption, hardness, chewiness and elasticity than that prepared with extruded brown rice flour with moisture content of 25%, temperature of 120℃, screw speed of 220r/min.

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吴娜娜,杨庭,谭斌,刘明,刘艳香,田晓红,汪丽萍,翟小童.膨化糙米粉添加量对面条特性的影响[J].粮油食品科技,2016,24(4):19-22.

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  • 在线发布日期: 2016-07-28
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