蛋清粉对小麦粉及挂面品质的影响

通过在小麦粉中添加不同比例的蛋清粉，测定其糊化、粉质特性及挂面的蒸煮、质构特性和进行感官评价来探讨蛋清粉对小麦粉及挂面品质的影响。结果表明：随着蛋清粉添加量的增加，小麦粉的峰值黏度、低谷黏度、最终黏度和崩解值逐渐增大，峰值时间呈现下降趋势而糊化温度无明显变化。面团吸水率随蛋清粉添加量的增加而明显减少，面团形成时间不随添加量的增加而显著变化，但明显低于对照组，当蛋清粉添加量为3%时，面团稳定时间最长，弱化度最低。挂面的吸水指数、最佳蒸煮时间随蛋清粉添加量的增加而显著增大，但蒸煮损失在添加量为3%时最少。挂面的折断力、拉断力和硬度随蛋清粉添加量的增加而增大。综合挂面蒸煮、质构特性与感官评价结果得出，当蛋清粉添加量接近3%时挂面综合品质最好。

Effect of Egg White Powder on the Quality of Wheat Flour and Noodle

By adding egg white powder with different mass ratios in wheat flour, the gelatinization characteristics,
farinograph properties, cooking characteristics, texture characteristics and sensory quality of noodles were measured to
evaluate the effect of egg white powder on the quality of wheat flour and noodle. The results showed that peak viscosity,
low viscosity, final viscosity and breakdown increased gradually with the addition of egg white powder. Peak time presented
a descending trend and pasting temperature showed no significant changes. Water-absorbing capacity of dough decreased
greatly with increasing addition of egg white powder. The dough development time was apparently lower than that of the
control group although it exhibited no obvious change with increasing addition of egg white powder. When 3% egg white
powders was added, the strongest dough stability and the lowestsoftening degree of dough were achieved simultaneously. The
water absorption index and best cooking time were obviously increased by the addition of egg white powder. When the addition
amount was 3%, the smallest cooking loss of noodles was observed. The breaking force, tensile force and hardness of noodles
increased with increasing amount of egg white powder. Taking into consideration cooking characteristics, texture characteristics
and sensory evolution of noodles, the comprehensive quality of noodles added with 3% egg white powder was the best.