醋酸酯变性淀粉对荞麦挂面烹煮、质构特性的影响
Effect of acetate starch on cooking stability and texture characteristics of buckwheat noodle
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摘要: 以荞麦-小麦混合粉为原料,研究木薯醋酸酯淀粉、马铃薯醋酸酯淀粉在不同添加量下对荞麦挂面品质的影响。两种醋酸酯淀粉均可显著降低荞麦挂面的烹煮损失,提高吸水率(p<0.05)。两种醋酸酯淀粉的添加量与荞麦挂面硬度、内聚性、胶着性极显著负相关,而与荞麦挂面的弹性呈极显著正相关,但与咀嚼性无显著相关性。Abstract: The effects of cassava starch acetate,potato starch acetate on the quality of buckwheat noodle were studied. Two kinds of acetate starch can significantly reduce the cooking loss of buckwheat noodles,increase water absorption.Texture analysis showed that starchacetate addition levels had a highly positively significant correlation with springiness,negatively correlation with hardness,cohesiveness and gumminess.
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