添加燕麦麸皮对挂面品质特性的影响

Effect of incorporation of oat bran on noodle quality

摘要: 为了了解燕麦麸皮对挂面品质特性的影响,在面粉中分别添加0、5%、10%、20%、30%燕麦麸皮,并对挂面的蒸煮品质、质构特性和感官品质进行了测定。结果显示:添加燕麦麸皮显著增大了挂面的蒸煮损失、吸水率和混汤吸光值(p<0.05),改善了面条的断条率(p<0.05);随着燕麦麸皮添加量的增加,挂面的硬度、咀嚼性显著增大(p<0.05),而粘性和弹性呈下降趋势,挂面的感官品质变差。燕麦麸皮的添加量为20%时,挂面的综合品质最好。因此,燕麦麸皮的添加,改变了挂面的蒸煮品质、质构特性和感官品质。

Abstract: To understand the effect of oat bran on noodle quality characteristics in every 100 g of flour,0,5,10,20,30 g oat bran were added,respectively.Cooking quality,texture and sensory quality characteristics of dried noodles were measured.The results showed that adding oat bran significantly effect the cooking loss,water absorption and mix soup absorbance value of the noodles and improved the broken bars rate( p < 0.05); with the increase of the added amount of oat bran,hardness and chewiness of noodles significantly increased( p < 0.05),while the viscosity and elasticity decreased,and sensory quality noodles turned worse.When the added amount of oat bran was 20%,the overall quality of noodles was the best. Thus,added oat bran changed the cooking quality,texture properties and sensory quality of noodles.