| 面筋蛋白组分在制面过程中的变化及与面条质地差异的关系 |
| |
| 引用本文： | 王灵昭,陆启玉.面筋蛋白组分在制面过程中的变化及与面条质地差异的关系[J].河南工业大学学报(自然科学版),2005,26(1):11-14. |
| |
| 作者姓名： | 王灵昭 陆启玉 |
| |
| 作者单位： | 1. 淮海工学院,海洋学院,江苏,连云港,222005
2. 河南工业大学,粮油食品学院,河南,郑州,450052 |
| |
| 摘 要： | 采用感官质地剖面法评价了用3种粉质差异较大的原料粉制作的面条的筋道感、硬度、弹性和滑口感等质地品质,并研究了面条试样中的面筋蛋白组分在制面过程中的变化及其与面条质地差异的关系,为制面行业根据产品要求制定工艺及选择参数提供了理论上的依据.
|
| 关 键 词： | 面筋蛋白组分 变化 面条质地 差异 |
| 文章编号： | 1673-2383(2005)01-0011-04 |
| 修稿时间： | 2004年5月4日 |
THE CHANGES OF GLUTEN INGREDIENTS DURING MAKING NOODLE AND THEIR RELATIONSHIPS WITH NOODLE TEXTURE DIFFERENCE |
| |
| WANG Ling-zhao,LU Qi-yu.THE CHANGES OF GLUTEN INGREDIENTS DURING MAKING NOODLE AND THEIR RELATIONSHIPS WITH NOODLE TEXTURE DIFFERENCE[J].Journal of Henan University of Technology Natural Science Edition,2005,26(1):11-14. |
| |
| Authors: | WANG Ling-zhao LU Qi-yu |
| |
| Abstract: | Three kinds of noodle with largely different qualities of flour were assessed by sensory texture profile analysis, including the chewiness, firmness, elasticity and smoothness of noodle. Furthermore, the changes of gluten ingredients during making noodle and their different relationships with noodle texture were researched. This article provides the theory for noodle industry to choose parameters according to the requirement of products. |
| |
| Keywords: | gluten ingredients change noodle texture difference |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
