豌豆淀粉对挤压米线加工特性的影响
首发时间:2017-09-25
摘要:将不同比例的豌豆淀粉添加到挤压米线中,研究了复配粉的膨润力、溶解性、糊化特性、流变学特性,同时对复配粉制作的米线品质进行了分析研究。结果表明:随着豌豆淀粉添加量的增加,复配粉的弹性模量(G\')和粘性模量(G")逐渐增加,膨润力和溶解性降低,从而降低了大米粉的糊化粘度。最终确定大米粉中豌豆淀粉添加量为25%的米线具有较为坚硬的质构。豌豆淀粉的添加显著改善了米线的蒸煮品质,降低了蒸煮损失。
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Effect of pea starch on extruded rice noodle processing characteristics
Abstract:This work added pea starch into extruded rice noodles in different proportions. The effects of pea starch on properties of rice flour including swelling power, water solubility, pasting properties, rheological properties were investigated, the quality of rice noodle making by the mixed flour was studied meanwhile. The results showed both storage modulus (G\') and loss modulus (G\'\') increased gradually as content of pea starch increased. However, the swelling power and water solubility significantly reduced with increasing levels of pea starch, consequently reducing the pasting viscosities of rice flour. The results revealed the possibility of blending of rice flour with pea starch up to 25% to produce rice noodles of acceptable textural properties and cooking quality. Rice noodles with the addition of pea starch had harder texture. Pea starch played a positive role in improving the cooking qualities of rice noodles by significantly reducing their cooking loss.
Keywords: extruded rice noodle pea starch physicochemical properties textural properties
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