藜麦全粉对面条品质的影响

以小麦粉为原料,将藜麦全粉以不同比例添加到面粉中制备面条,对面粉的粉质特性、糊化特性、面团拉伸特性及面条的品质特性进行研究。结果表明:随着藜麦全粉添加量的增加,混合粉的糊化温度、峰值黏度、最小黏度、最终黏度、崩解值、回生值降低,面团的吸水率、弱化度增加,面团的拉伸能量、延伸度下降,藜麦面条的蒸煮损失率变大、断条率增加,硬度和咀嚼性增加、弹性减小。用藜麦粉代替面粉会降低面团的加工性能和面条品质。

Effect of Quinoa Flour on Quality of Noodles

Wheat flour was used as raw material,the effect of quinoa flour on farinograph and pasting properties of mix flour,tensile properties of dough and the quality of noodles was investigated. The result showed that the gelatinization temperature,the value of peak viscosity,valley viscosity,final viscosity,breakdown and setback decreased with increasing addition of quinoa flour,the water absorption and strength of the dough increased,the dough stretching energy and extensibility deceased,cooking loss,breaking rate,hardness and chewiness of quinoa noodles increased,while springiness of noodles decreased gradually. Replacing the flour with quinoa flour would reduced the processing properties of the dough and the quality of the noodles.