苦荞超微粉对苦荞小麦混合粉及其挂面品质的影响

将普通苦荞粉,苦荞超微粉A和B按照5%~30%的比例添加到小麦粉中,对苦荞小麦混合粉的面团粉质特性及其挂面的感官品质、蒸煮品质及质构特性进行了研究,结果表明:与普通粉相比,添加苦荞超微粉的混合粉面团的吸水率增加,面团形成时间和稳定时间缩短,弱化度值升高,粉质指数降低;添加苦荞超微粉提高了挂面的感官品质;添加量在15%以下时,添加苦荞普通粉制作的面条煮熟增重率较高,添加量在15%~30%时,添加苦荞超微粉A制作的面条煮熟增重率较高,而添加量在5%~30%时,添加苦荞超微粉A制作的面条煮熟的干物质损失率最低;苦荞粉超微处理增加了苦荞挂面的坚实度和剪切功,面条咀嚼性和韧性增强。小麦粉中添加20%苦荞超微粉A时制作的挂面韧性,口感良好。

Influence of micronized buckwheat flour on the quality of buckwheat-wheat mixed flour and dried noodle

Common buckwheat flour, ultrafine buckwheat flour A and B, with 5%~30%, was added to wheat flour and mixed, respectively. The farinograph properties of mixed flour were analyzed. The sensory quality, cooking quality and texture characteristics of dry noodle made of mixed flour were studied. The results showed that: compared with common buckwheat flour, the water absorption of ultrafine buckwheat flour dough was increased, dough formation time and stability time were shorten, dough softness was increased, farinogram quality number was decreased, the sensory quality of noodle was improved because of adding ultrafine buckwheat flour. Adding buckwheat flour with 15% or less, the cooking weight of the noodles containing common buckwheat flour was higher than the others. Adding 15% ~30%, the cooking weight with ultrafine buckwheat flour A was higher. Adding with 5% ~30%, the cooking loss of ultrafine buckwheat flour A was the least. Because of buckwheat micronization, the firmness and shear power of buckwheat noodles were increased and the chewiness and toughness of noodles were enhanced.