花生蛋白对面条品质的影响

通过在面粉中添加不同比例的花生蛋白,分析其对面粉湿面筋含量、面团流变学特性、面条蒸煮品质、感官品质和质构品质的影响。结果表明:在面粉中加入4%的花生蛋白,可显著提高面粉的蛋白质和湿面筋的含量,改善面团的流变学特性;制作的面条韧性和口感较好,增加了面条的营养价值,并且对面条加工特性没有太大影响。

The Effects of Peanut Protein on the Quality of Noodle

This experiment analyzed the effect by adding different proportions of peanut protein in flour, including its wet gluten content, dough rheological properties, noodles cooking quality, sensory quality and texture quality. The results showed that： adding 4% of peanut protein in the flour can significantly increase the protein content, wet gluten content of flour, and improve the rheological properties of the dough. The noodles made by mixed powder have good toughness and taste; the nutritional value of noodles is increased but there＇s not strong effect on the processing properties of noodles.