红小豆超微粉对面粉理化性质及鲜湿面条品质的影响

目的:探究红小豆超微粉在鲜湿面条中的适宜添加量。方法:采用粉质仪、拉伸仪、湿面筋仪、降落数值仪及面粉白度仪测定红小豆超微粉对面粉理化指标的影响,采用质构仪测定红小豆超微粉对鲜湿面条质构参数的影响,采用感官方法评价红小豆超微粉和红小豆粗粉对鲜湿面条感官品质指标的影响,采用理化分析法测定面条的蒸煮品质和营养成分。结果:红小豆超微粉适宜添加量为8%~12%。当红小豆超微粉添加量为12%时,面条中蛋白质含量提高了10.1%,膳食纤维含量提高了31.8%,红小豆超微粉面条比粗粉面条品质提高了13.9%。结论:红小豆经超微粉碎后,降低了对面粉品质和鲜湿面条品质的负面影响,可提高小麦粉面条的营养价值。

Effects of superfine adzuki bean flour on physicochemical properties of flour and development of fresh and wet noodles

Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. Methods: The farinograph, extensograph, wet gluten meter, falling number meter and flour whiteness meter were used to determine the influence of superfine adzuki bean flour on the physical and chemical indexes of flour, and the texture analyzer was used to determine the texture parameters of fresh wet noodles. Sensory method was used to evaluate the effects of superfine adzuki bean flour and coarse adzuki bean flour on sensory quality indexes of fresh wet noodles, and physical and chemical analysis methods were used to determine the cooking quality and nutritional components of noodles. Results: From the comprehensive consideration of the effects of ultrafine adzuki bean powder on the physical and chemical indexes of flour, texture, sensory quality and nutritional value of fresh wet noodles, the suitable range of superfine adzuki bean flour added was 8%~12%. When the addition amount of superfine adzuki bean flour was 12%, the protein content in the noodles increased by 10.1%, and the dietary fiber content increased by 31.8%, the quality of noodles added superfine adzuki bean flour is 13.9% higher than added coarse adzuki bean flour. Conclusion: The superfine adzuki bean flour reduces the negative impact on the quality of flour and fresh wet noodles, increases the added amount of adzuki bean flour, and improves the nutritional value of wheat flour noodles.