超微粉碎荞麦对面团特性和面条品质的影响

采用超微粉碎工艺对荞麦进行粉碎并与小麦粉混合制备混合粉，研究了超微粉碎荞麦粉添加量（0～20%）对混合粉溶剂保持力（solvent retention capacity,SRC）、糊化特性、面团的热机械特性和面条蒸煮特性、质构特性影响。结果表明，随着超微粉碎荞麦粉添加量的增加，混合粉的蔗糖SRC、碳酸钠SRC和乳酸SRC显著增加（P<0.05），荞麦粉添加量为20%时，混合粉的蔗糖SRC、碳酸钠SRC和乳酸SRC最高，分别为182.69%、223.02%、177.98%。混合粉峰值黏度、谷值黏度和最终黏度呈先减小后增加的趋势，在添加量为12%时最小，分别为242.00、202.00、408.50 cP。在0～20%范围内，混合粉吸水率从56.80%增加到60.50%；形成时间和稳定时间都随添加的增加而降低，形成时间从3.34 min减低到2.40 min，稳定时间从5.87 min降低到4.61 min。糊化特性、热稳定性和回生值随超微粉碎荞麦粉添加量的增加而降低。面条的硬度、黏度和回复性随超微粉碎荞麦粉的增加总体呈先增加后减小的趋势。

Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality

Buckwheat was micronized and mixed with wheat flour. The addition (0~20%) of micronized buckwheat powder on the solvent retention capacity (SRC), pasting, thermo-mechanical of mixed flour, cooking and texture properties of noodle were systematically studied. The results indicated that sucrose SRC, sodium carbonate SRC and lactic acid SRC significantly increased with the increasing of micronized buckwheat powder addition (P<0.05), which was 182.69%, 223.02%, 177.98% with 20% addition, respectively. The peak viscosity, valley viscosity, and final viscosity of mixed powder decreased firstly and then increased, and the lowest values were 242.00, 202.00 and 408.50 cP when the addition was 12%. The addition ranged from 0 to 20%, the water absorption rate of dough increased from 56.80% to 60.50%. However, the development and stability time decreased with addition of micronized buckwheat from 3.34 to 2.40 min, 5.87 to 4.61 min, respectively. Gelatinization property, thermal stability and setback value of the dough decreased with the increase of micronized buckwheat powder addition. The hardness, viscosity and resilience of noodles increased firstly and then decreased with the increasing of micronized buckwheat powder addition.