学术
摘 要:
研究了黄原胶对面粉面筋形成、面团流变学、淀粉膨胀势、面粉糊化特性以及面条蒸煮特性、面条质构特性、面条感官评价的影响，以及黄原胶对它们的影响的相关性，结果表明黄原胶对面筋的形成先强化后弱化，对粉质特性有较明显的提高，但是降低了面团的拉伸特性，减少了面条的吸水率、干物质损失和蛋白质损失，改善了面条的质，构特性。相关性分析表明，面团的粉质特性和面条特性有较好的相关性，膨胀势与面条的弹性有较好的相关性。黄原胶对面条品质的影响应该是黄原胶加大了面筋网络与淀粉颗粒的结合，提高了面条结构的致密程度，从而影响面条的品质。[著者文摘]
文章出处:
《粮食加工》-2008年33卷1期 -70-74页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1007-6395（2008）01-0070-05
The Effect of the Xanthan Gum to the Quality of Noodle
CHEN Hai-feng,YANG Qi-lin,YAO Ke,LIU Mei-sen （Shenzhen Haichuan Industry Co.,Ltd, Shenzhen 518040 ,China）
Abstract:
This paper studies the effect of the Xanthan Gum to the gluten forming, dough rheology,starch swelling power,flour pasting property and the cooking property,texture property, sensory evaluation of the noodle, and the correlation between them. The result shows that Xanthan Gum strengthens the gluten forming at low adding quantity, but weakens the gluten forming with the increase of the adding quantity. The fariograph characteristics has a distinct improvement with the adding of the Xanthan Gum, while the extensograph characteristics is weakened by the adding of the Xanthan Gum. And the waterabsorption, cooking losing, and protein losing of the noodle are reduced by the adding of the Xanthan Gum. The analysis of the correlations shows that there is a high correlation between the fariograph characteristics and the noodle properties, and between the starch swelling power and the springiness of the noodle. The effect of the Xanthan Gum to the noodle should be realized through that it strengthens the combination between the gluten network and the starch granules,as then influences the waterabsorption.[著者文摘]
Key words:
Xanthan Gum; the property of the noodle; gluten; dough rheology; starch swelling; power pasting
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