| 醋酸酯变性淀粉对荞麦挂面烹煮、质构特性的影响 |
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| 引用本文： | 李丽, 李刚凤, 谭沙, 朱苗, 张盛贵. 醋酸酯变性淀粉对荞麦挂面烹煮、质构特性的影响[J]. 食品工业科技, 2018, 39(3): 48-51. DOI: 10.13386/j.issn1002-0306.2018.03.010 |
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| 作者姓名： | 李丽 李刚凤 谭沙 朱苗 张盛贵 |
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| 作者单位： | 1. 铜仁学院材料与化学工程学院, 贵州铜仁 554300;2. 甘肃农业大学食品科学与工程学院, 甘肃兰州 730070 |
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| 基金项目： | 贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)贵州省联合基金黔科合LH字[2016]7304号。 |
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| 摘 要： | 以荞麦-小麦混合粉为原料,研究木薯醋酸酯淀粉、马铃薯醋酸酯淀粉在不同添加量下对荞麦挂面品质的影响。两种醋酸酯淀粉均可显著降低荞麦挂面的烹煮损失,提高吸水率(p<0.05)。两种醋酸酯淀粉的添加量与荞麦挂面硬度、内聚性、胶着性极显著负相关,而与荞麦挂面的弹性呈极显著正相关,但与咀嚼性无显著相关性。
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| 关 键 词： | 荞麦-小麦混合粉 醋酸酯变性淀粉 面团特性 挂面品质 |
| 收稿时间： | 2017-07-03 |
Effect of acetate starch on cooking stability and texture characteristics of buckwheat noodle |
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| LI Li, LI Gang-feng, TAN Sha, ZHU Miao, ZHANG Sheng-gui. Effect of acetate starch on cooking stability and texture characteristics of buckwheat noodle[J]. Science and Technology of Food Industry, 2018, 39(3): 48-51. DOI: 10.13386/j.issn1002-0306.2018.03.010 |
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| Authors: | LI Li LI Gang-feng TAN Sha ZHU Miao ZHANG Sheng-gui |
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| Affiliation: | 1. College of Material and Chemical Engineering, Tongren University, Tongren 554300, China;2. College of Food Science and Engineering College, Gansu Agricultural University, Lanzhou, 730070, China |
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| Abstract: | The effects of cassava starch acetate,potato starch acetate on the quality of buckwheat noodle were studied. Two kinds of acetate starch can significantly reduce the cooking loss of buckwheat noodles,increase water absorption.Texture analysis showed that starchacetate addition levels had a highly positively significant correlation with springiness,negatively correlation with hardness,cohesiveness and gumminess. |
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| Keywords: | buckwheat-wheat mixed flour acetate starch dough properties noodle quality |
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