苦荞皮粉-小麦粉面条配方优化

Formulation Optimization for the Tartary Buckwheat-Wheat Mixed Flour Noodles

摘要: 为优化一种苦荞皮粉-小麦粉杂粮面条配方,尤其针对苦荞皮粉的面团面筋形成率低,面条煮制易断裂,色泽晦暗、口感差等问题,试验以苦荞皮粉和小麦粉为主要原料,将混合粉制作的面条烹调损失率作为响应值,通过单因素实验和正交优化试验,明确苦荞皮粉添加比例、加水量、食盐和羟甲基纤维素(CMC)四个主要因素对苦荞皮粉面条煮制品质的影响。结果表明,当皮粉添加比例为5%,加水量为55%,食盐量为2.50%,CMC添加量为0.32%时,验证试验显示烹调损失率为3.73%。苦荞皮粉面条可作为日常膳食产品达到调节营养目的。

Abstract: Aimed to develop a Tartary buckwheat-flour noodles, particularly to solve the primary problem of Tartary buckwheat flour such as low wheat gluten, high broken bar, matted color and poor taste, in the present study, the Tartary buckwheat hide powder and wheat flour were used as the main material, the cooking loss rate was used as the response to investigate the addition ratio of Tartary buckwheat hide powder, water, salt and CMC on the cooking quality of buckwheat noodles.The results showed that when the ratio of Tartary buckwheat was 5%, the amount of water was 55%, the content of salt was 2.50% and the amount of CMC was 0.32%, the proof test confirmed that the cooking loss rate was 3.73%.The Tartary buckwheat noodle could be the daily diet products to adjust nutrition.