复合改良剂在荞麦面条中的应用研究

以荞麦-小麦混合粉制作面条,研究了不同比例的荞麦粉和添加剂对荞麦面条加工特性的影响,用TA.XT.plus质构仪测定分析干面条的断裂强度和弯曲距离。结合其它单因素试验,对荞麦面条的综合品质进行分析,精选出合适的荞麦面条添加剂,并通过响应面优化,得出添加剂的最佳添加量为:黄原胶1.09%,磷酸酯淀粉5.76%,三聚磷酸钠0.15%。在此条件下加工出的荞麦面条改良效果显著。

Application of Composite Improvers in Buckwheat Noodles

In this thesis,the mixture of buckwheat and common wheat was used to product noodle and the optimal proportions of buckwheat and other additives were studied.The texture of noodles such as breaking strength of dry noodles and bending distance was determined by TA.XT.plus.The formula of buckwheat noodle was optimized by response surface design.The results showed that the best conditions were buckwheat flour 20%,xanthan gum 1.09%,phosphate ester starch 5.76%,sodium tripolyphosphate 0.15%.Under this conditions the quality of buckwheat noodles was improved significantly.