可得然胶对面团及面条品质的影响

可得然胶是一种发酵多糖类物质,具有良好的凝胶特性。通过在小麦粉中加入可得然胶,测定面团的粉质、拉伸特性、糊化特性及面条的质构、蒸煮损失等指标,研究可得然胶对面团与面条品质的影响。结果表明:可得然胶对于面团特性具有一定的改良作用,但由于它只有在加热时才能充分地形成凝胶,所以改良程度不是很明显;对小麦粉的糊化特性没有改良作用;对面条的品质具有较明显的改良作用,它可以明显地降低面条的蒸煮断条率与弯曲断条率,对面条的硬度、弹性、咀嚼性与剪切强度等质构指标有较明显的改良作用;可得然胶适合在面条生产中应用,最佳使用量应为小麦粉用量的0.2%。

Effect of Curdlan on Quality of Dough and Noodles

The effects of curdlan on the quality of dough and noodles were investigated by adding curdlan to flour and measuring farinaceous features,extension property,pasting viscosity property,noodles scores cooking loss,etc.The results showed that the addition of curdlan improved the farinaceous and extension properties of the dough,but only in a small extent,which could be due to its limited gel forming capacity under the normal temperature condition for dough preparation;demonstrated no obvious improvement on the pasting viscosity of flour;improved the cooking properties of noodles,e.g.,significantly decreasing the cooking break rate and bending break rate;had distinctively improved the texture properties of noodles,including the hardness and springiness and chewiness which increased obviously.curdlan was appropriate for utilization in production of noodles,and the optimum adding amount was 0.2% of the flour’s amount.