魔芋精粉-氢氧化钙对小米面条品质的影响

研究魔芋精粉和氢氧化钙的联用对小米粉面团的热力学特性以及面条品质的影响。结果表明，添加氢氧化钙对小米粉的热水膨胀度和面条的蒸煮品质具有显著影响，魔芋精粉与氢氧化钙对小米面团的热力学及流变学性质的影响有协同作用。魔芋精粉中的魔芋葡甘聚糖具有强吸水能力，且对蛋白质有促交联作用。添加魔芋精粉可以有效增大小米面团的吸水性，降低小米面团的回生值和面条的硬度，增大面条弹性。添加0.2%氢氧化钙和1.5%魔芋精粉时制得的小米面条的感官品质较好，且微观网状结构均一。魔芋精粉及与氢氧化钙的联用可改善小米食品的加工性能。

Effect of konjac powder - calcium hydroxide on quality of millet noodles

The effect of the combination of konjac powder and calcium hydroxide on the thermodynamic characteristics of millet flour dough and the quality of noodles were investigated. The results showed that the hot-water swelling power of millet flour and cooking quality of noodles were changed significantly when adding calcium hydroxide. The effect of konjac powder and calcium hydroxide on the thermodynamics and rheological properties of millet dough had a synergistic effect. The konjac glucomannan in konjac powder had strong water absorption capacity and a cross-linking promoting effect on proteins. Due to the addition of konjac powder, the water absorption was increased effectively, the setback of the millet dough was reduced, the hardness of the millet noodles decreased and the elasticity was increased. When adding 0.2% calcium hydroxide and 1.5% konjac powder, the sensory quality of millet noodles was better, and the microstructure of the noodles was uniform. Combination of konjac powder and calcium hydroxide was used in millet-food to improve the processing properties.