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投稿时间：2017-03-22
投稿时间：2017-03-22
中文摘要: 为提高高含量抗性淀粉挂面品质，以小麦粉和抗性淀粉分别制作20%和40%含量的A、B两款抗性淀粉挂面，分别研究两款抗性淀粉挂面中谷朊粉和魔芋精粉添加量对抗弯能力、蒸煮特性和TPA的影响，通过添加谷朊粉和魔芋精粉的单因素试验优化配方。结果表明：A型挂面中谷朊粉添加量6%时断裂应力（17.26 N/mm2）、弹性模量（2 421.161×106N/m2）和蒸煮损失率（4.7%）达到最大值，魔芋精粉添加量0.4%时回复性（0.347）达到最大值；B型挂面中谷朊粉添加量8%时弹性模量（1 561.493×106N/m2）、断裂位移（21.804 mm）和蒸煮损失率（5.1%）达到最大值，魔芋精粉添加量0.2%时胶着性（643.336）达到最大值。由此可见，A型挂面的最优配方为谷朊粉添加量6%和魔芋精粉添加量0.4%；B型挂面的最优配方为谷朊粉添加量8%和魔芋精粉添加量0.2%。
Abstract:In order to improve quality of high content resistant starch.2 types of resistant starch noodles（A：20%，B：40%）were made in the laboratory based on wheat flour and resistant starch.Mechanical，cooking and TPA property of noodles were compared to find the optimal fomula from single factor test of gluten and konjac powder addition.The results showed that the maximum number of breaking stress（17.26 N/mm2），elastic modulus（2 421.161×106N/m2）and loss ratio of boiling（4.7%）when gluten 6%，resilience（0.347）when konjac powder 0.4%in type A noodle；the maximum number of elastic modulus（1 561.493×106N/m2），fracture displacement（21.804 mm）and loss ratio of boiling（5.1%）when gluten 8%，gumminess（643.336）when konjac powder 0.2%in type B noodle.In conclusion the optimal fomula of type A noodle was gluten 6%and konjac powder 0.4%，type B noodle was gluten 8%and konjac powder 0.2%.
keywords: resistant starch noodle gluten konjac powder
文章编号：201802025 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| JIANG Qi-wei，WU Qi-fei*，XU Bin，XU Wen-mei，LIU Shu-yi | College of Food and Biological Engineering，Jiangsu University，Zhenjiang 212013，Jiangsu，China |
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