青稞粉配粉对小麦粉面条品质的影响

摘要

[目的]探讨青稞全粉添加对小麦面条品质的影响,筛选出制作面条的最佳配比,为制作口感好且更具营养的面条提供依据.[方法]以强筋小麦品种济麦20和普通小麦品种济麦22为基础,将青稞全粉和小麦粉进行配粉,添加10％、15％、20％的青稞喜马拉22号的全粉形成配粉用于制作面条,研究了不同配比的混合粉制作的面条品质.[结果]青稞喜马拉22号全粉的添加降低了面条的外观品质和口感品质,与济麦20和济麦22面条相比,配粉面条的色泽、表现状况、适口性、黏弹性和光滑性等评分均降低,食味的变化较小;随喜马拉22号全粉添加比例的增加,配粉面条的总分依次降低;喜马拉22号全粉与济麦20配粉的面条品质好于济麦22配粉.[结论]10％青稞全粉与济麦20配粉的面条品质最好,青稞全粉的最适添加比例应不高于10％.%[Objective] To discuss the influences of highland barley wholemeal on noodle quality,to screen out the best ratio of noodles and provide the basis for for making noodles with good taste and nutrition.[Method] Ximala 22,highland barley variety planted at Tibet,was used to added to wheat variety Jimai 20 with strong glutein and common wheat variety Jimai 22 by the ratio of 10％,15％ and 20％ respectively.The quality of noodles made with different ratio of mixed flour was studied.[Result] The results showed that the noodle appearance quality and taste quality of blendings became poorer than that of Jimai 20 and Jimai 22,and the score of color,appearance,palatability,viscoelasticity and smoothness of noodles made of blendings were all decreased.And with the increasing of blending ratio,the total score of blending noodle was decreased.The noodle quality of blendings of Ximala 22 and Jimai 20 was better than that of Ximalaya 22 and Jimai 22,and the best was the 10％ blending ratio.[Conclusion] The quality of noodles made with 10％ highland barley wholemeal and Jimai 22 was the best,the optimum adding ratio of highland barley wholemeal to common wheat flour was not higher than 10％.