苦荞-小麦混合粉面团特性及其鲜湿面条的研制

探讨不同比例的苦荞粉和小麦粉对小麦粉面团流变学特性及其鲜湿面条品质的影响,为后续加工应用提供理论依据。本研究通过混合实验仪和吹泡仪测定面团流变学特性,分析混合粉面团内淀粉和蛋白质的相互作用,以鲜湿面条的微观结构、感官评价、蒸煮品质和质构特性为评价指标,寻找苦荞粉的最佳添加比例。结果表明:在未添加任何添加剂的情况下,随着苦荞粉添加量的增加,面团的吸水率不断降低,形成时间和稳定时间逐渐增大,苦荞粉添加量≤30%时,能够改善产品的质量,C3-C4值降低到0.08N·m,C3-C2值增加到1.33 N·m,C5-C4值降低到0.51 N·m;同时,鲜湿面条的品质也逐渐变差,P值增大至73.7 nm,L值和W值分别降低至5.3 nm和16 nm,当苦荞粉添加量≥30%时,无弹性。而根据面条的微观结构、蒸煮品质以及质构的分析,苦荞粉为10%时,面条不仅保持了良好口感(感官评分为83分),而且具有较好的品质(熟断条率为6.67%,蒸煮损失为6.67%,硬度为3831.16 g,弹性为0.87)。综上所述,鲜湿面条中苦荞粉的最大添加量为30%,最佳添加比例为10%。

Characteristics of Tartary Buckwheat-wheat Mixed Flour Dough and the Development of Fresh and Wet Noodles

In this study, the effects of different proportions of Tartary buckwheat flour and wheat flour on the rheological properties of the flour dough and the quality of fresh and wet noodles were investigated, which provides a theoretical basis for subsequent processing and applications. The rheological properties of the dough were measured by a mixing experimental instrument and a blowing bubbler, and the interaction of starch and protein in the mixed flour dough was examined. The microstructure, sensory score, cooking quality and texture characteristics of the fresh and wet noodles were used as the evaluation indices to find the optimal addition ratio of Tartary buckwheat flour to wheat flour. The results showed that in the absence of any additives, an increase of Tartary buckwheat powder led to a steady decrease in water absorption of dough, and a gradual increase in the difference between the formation time and stability time. When the Tartary buckwheat powder was added not higher than 30%, the product quality was improved, and the C3-C4 value and C5-C4 value were reduced to 0.08 N and 0.51 Nm, respectively. At the same time, the quality of fresh and wet noodles gradually declined, with the P value increasing to 73.7 nm and the L value and W value decreasing to 5.3 nm and 16 nm, respectively. When the Tartary buckwheat flour content was not lower than 30%, there was no elasticity. The analyses of the microstructure, cooking quality and texture of the noodles revealed that when the content of Tartary buckwheat flour was 10%, the noodles not only had a good mouthfeel (sensory score was 83), but also had good quality (broken rate of cooked noodles was 6.67%, cooking loss was 6.67%, hardness was 3831.16g, elasticity was 0.87). In summary, the maximum amount of Tartary buckwheat powder in fresh wet noodles was 30%, and the optimal addition ratio was 10%. Key words: