木薯醋酸酯淀粉对面团及挂面力学特性的影响

挂面是常见的一种传统食品,为了提高挂面的品质,本文考察了木薯醋酸酯淀粉添加量对面团粉质特性、面团拉伸特性、面粉糊化特性、生挂面弹性模量、抗弯能力、断裂能力以及熟挂面的坚实度、质构特性等技术指标的影响。试验结果表明,木薯醋酸酯淀粉可有效改善面团的粉质、拉伸特性和糊化特性,使面团的吸水率、粉质指数和拉伸阻力增大,形成时间延长,弱化度和延伸度降低,适量添加可延长面团的稳定时间,提高拉伸能量;添加木薯醋酸酯淀粉可提高生挂面的弹性模量和抗弯能力,降低熟挂面的坚实度,提高挂面的黏度、弹性和粘聚性,改善挂面品质。综合分析混合粉面团的粉质、拉伸和糊化特性,并通过测试分析生、熟挂面的力学特性,最终确定木薯醋酸酯淀粉的最佳添加量为3~6%,为其在面制品中的应用提供理论参考。

Effects of Cassava Starch Acetate on Dough Characteristics and Dried Noodle Mechanical Properties

Noodles are a common traditional food. To improve the quality of noodles, the effects of adding cassava starch acetate on the farinograph characteristics and tensile properties of dough, pasting properties of flour, elastic modulus, bending strength and fracture stress of raw noodles, and the firmness and texture properties of cooked noodles were investigated in this study. The results showed that cassava starch acetate could significantly improve farinograph characteristics and tensile properties of dough and pasting properties, increase water absorption, farinograph index, tensile strength, and dough development time, and reduce the degree of softening and the extensibility of dough. Adding an appropriate amount of cassava starch acetate extended the dough stability time and improved tensile energy. Additionally, adding cassava starch acetate improved the elastic modulus and bending capability of dried noodles, reduced the firmness of cooked noodles, and increased the adhesiveness, springiness, and cohesiveness, thus improving the quality of dried noodles. The farinograph quality, extensibility, and pasting properties of the mixed powder were comprehensively analyzed, and the mechanical properties of the crude and cooked noodles were measured. Finally, the optimum amount of added cassava starch acetate was determined to be 3-6%. These results provide a theoretical reference for the application of cassava starch acetate in the processing of flour products.