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未挤压—挤压糙米粉配比对糙米面条品质的影响
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Effect of the ratio of un-extruded and extruded brown rice flour on the quality of noodles
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    摘要:

    将未挤压糙米粉(UEBR)与挤压糙米粉(EBR)按不同比例复配(0∶10、3∶7、4∶6、5∶5、6∶4、7∶3),然后将糙米粉与小麦粉以1:1的比例混合制成面条,研究未挤压糙米粉与挤压糙米粉配比对面条品质的影响。结果表明,随着未挤压糙米粉添加量的增加,面条干物质损失率逐渐减小,吸水率先增加后减小,比例为6∶4时,吸水率达到最大;当UEBR与EBR比例大于5:5时,干面条的弯曲距离和最大剪切力显著减小(P<0.05);熟面条最大剪切力随UEBR增加而减小,在UEBR与EBR 比例为0∶10~6∶4时硬度呈增加趋势。因此,综合分析以上指标,UEBR与EBR比例为5∶5时,糙米面条品质最好。

    Abstract:

    Un-extruded and extruded brown rice flour were mixed in different ratios of 0∶10, 3∶7, 4∶6, 5∶5, 6∶4, 7∶3 (w/w), the mixtures of brown rice flour were mixed with wheat flour (1∶1, w/w) to produce noodles, and the effect of ratios of un-extruded and extruded brown rice flour on the quality of the noodles were studied. The results showed that cooking loss of the noodles decreased, and the water absorption of noodles increased at first and then decreased with the increase of addition amount of un-extruded brown rice flour. Furthermore, the water absorption of noodles reached to the maximum when the un-extruded and extruded brown rice flour ratio was 6∶4. The bending distance and maximal shear force of dried noodles decreased significantly when the ratio of UEBR and EBR was more than 5∶5(P<0.05). The maximal shear force of cooked noodles decreased with the increase of addition amount of un-extruded brown rice flour, and the hardness of cooked noodles showed an increasing trend at the ratio of UEBR and EBR as 0∶10~6∶4. Thus, the quality of brown rice noodles was the best at the ratio of UEBR and EBR as 5∶5.

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吴娜娜,杨 庭,谭 斌,田晓红,刘艳香,刘 明,汪丽萍,翟小童.未挤压—挤压糙米粉配比对糙米面条品质的影响[J].粮油食品科技,2016,24(5):6-9.

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  • 在线发布日期: 2016-09-26
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