| 影响朝鲜族冷面品质的原料因素研究 |
| |
| 引用本文： | 卢敏,殷涌光. 影响朝鲜族冷面品质的原料因素研究[J]. 粮食与饲料工业, 2005, 0(9): 29-30 |
| |
| 作者姓名： | 卢敏 殷涌光 |
| |
| 作者单位： | 吉林大学生物与农业工程学院,吉林,长春,130022;长春大学生态环境与工程学院,吉林,长春,130022;吉林大学生物与农业工程学院,吉林,长春,130022 |
| |
| 基金项目： | 该研究为吉林省教育厅科研资助项目（吉教科合字[2003]第57号）的部分内容. |
| |
| 摘 要： | 以朝鲜族冷面为研究对象，研究不同面筋质含量的小麦粉对冷面品质的影响，借助于粉质仅、拉伸仪等现代分析仪器。研究添加不同比例荞麦粉的冷面面团的流变学特性，并进行了品尝评分。结果表明：冷面的制作宜选择面筋质含量26％～28％的中筋力面粉；荞麦粉也影响冷面的品质，其添加比例在30％以下可使冷面面团具有良好的工艺特性和食用品质。
|
| 关 键 词： | 小麦粉 荞麦粉 品质 面筋 朝鲜族冷面 |
| 文章编号： | 1003-6202(2005)09-0029-02 |
| 收稿时间： | 2005-07-15 |
| 修稿时间： | 2005-07-15 |
Study on Material Factors Affecting Properties of Korean Cold Noodles |
| |
| Lu Min,Yin Yongguang. Study on Material Factors Affecting Properties of Korean Cold Noodles[J]. Cereal & Feed Industry, 2005, 0(9): 29-30 |
| |
| Authors: | Lu Min Yin Yongguang |
| |
| Abstract: | The effects of different gluten contents of flour on properties of Korean cold noodles were discussed, and the rheological characteristics of cold dough added with different proportions of buckwheat flour were studied with modern analytical apparatus like farnograph and extensograph, and the quality was evaluated. The results showed that the medium strength flour with 26% -28% gluten content was suitable for preparation of the cold noodles ; the buckwheat flour also had effects on the properties of the cold noodles. The cold noodles made of dough with buckwheat flour below 30% had good technological characteristics and edible quality. |
| |
| Keywords: | wheat flour buckwheat flour quality gluten Korean cold noodle |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
