作　　者： ; ; ;

机构地区： 稻谷及副产物深加工国家工程实验室长沙410004

出　　处： 《食品科技》 2013年第3期142-147,共6页

摘　　要： 目的:为探讨面粉中的淀粉成分对鲜湿面品质的影响。方法:研究选取不同生产厂家的8种面粉作为试材,分别研究了淀粉、直链淀粉、支链淀粉、破损淀粉含量与鲜湿面品质评价指标间的相关性。研究表明:淀粉、破损淀粉与干物质吸水率呈显著正相关,相关系数为0.888、0.829,直链淀粉与面条感官评价、TPA特性间呈显著负相关,相关系数均在0.870以上,支链淀粉与软硬度、光滑性、干物质吸水率、硬度、咀嚼度间呈显著正相关,相关系数分别为0.718、0.723、0.843、0.755、0.751。 To explore the effect of starch composition in flour on the quality of fresh wet noodle. This study selected eight kinds of flour in different manufacturers as the test material, respectively study the correlation between starch, amylose, amylopectin, damaged starch content and fresh wet noodle quality evaluation. The research shows that starch and damaged starch have significant and positively correlated with the water absorption rate of dry material of noodles, the correlation coefficients are 0.888, 0.829. Amylose has significant and negatively correlated with noodles sensory evaluation and TPA characteristics, correlation coefficient is more than 0.870. Amylopectin has significant and positively correlated with softness, smooth, the water absorption rate of dry material, hardness, chewiness, correlation coefficients are 0.718, 0.723, 0.843, 0.755, 0.751.

关 键 词： 淀粉 感官评价 蒸煮特性 测试

领　　域： [轻工技术与工程] [轻工技术与工程]