大麦粉改善生鲜湿面的品质特性

通过添加不同比例的大麦粉(10%~60%)配成大麦-小麦混合粉,研究大麦-小麦混合粉的糊化特性和面团的流变学特性以及生鲜湿面的色泽、蒸煮损失率、断条率、质构特性。结果表明,当大麦粉添加量30%时混合粉的峰值黏度、崩解值、最终黏度和回生值升高幅度最大,升幅分别为50 cP、42 cP、39.66 cP、31.67 cP;生鲜湿面的硬度、内聚性和回复性分别升高了23.77%、6.85%、8.64%;拉断力和拉伸距离分别降低了13.80%、70.22%;在大麦粉添加量40%时,生鲜湿面的蒸煮损失率和断条率分别提高了37.36%、10.83%。随大麦粉的添加比例升高,面团弹性模量、黏性模量增大,tanδ值降低;面片的亮度显著下降。综合考虑,大麦全粉添加比例小于30%时,混合粉仍具有较好的加工特性,生鲜湿面的整体品质可被接受,更高比例的加入会导致生鲜湿面蒸煮损失率和硬度显著升高。

Improvement of Quality of Wet-fresh Noodles by Barley Flour

To study the paste properties of barley-wheat mixed flour and the rheological properties of dough as well as the color, loss of cooking, broken rate, textural properties of wet-fresh noodles, different proportion of barley flour(10%~60%) were mixed into wheat flour. The results showed that adding barley flour at 30% caused the greatest rise in the peak viscosity, breakdown, final viscosity, setback of mixed flour, with the increase of 50 cP, 42 cP, 39.66 cP and 31.67 cP, respectively;The hardness, Cohesiveness and resilience of wet-fresh noodles increased by 23.77%, 6.85% and 8.64%, respectively;The breaking force and stretching distance were reduced by 13.80% and 70.22%, respectively;When the content of barley flour was 40%, the cooking loss rate and the broken rate of wet-fresh noodles were increased by 37.36% and 10.83%, respectively. As the proportion of barley flour increased, the elastic modulus and the viscous modulus of dough were increased, while the tanδ value was decreased. The brightness of dough sheet decreased significantly. Taken together, the mixed flour still had good processing properties and the overall quality of wet-fresh noodles was acceptable when whole-barley flour addition ratio was less than 30%, higher proportion of the addition would significant increase the loss of cooking and the hardness of the wet-fresh noodles.