高品质面条工艺配方优化

利用响应面(RSM)研究超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中不同的添加量对高品质面条产品感官、硬度、弹性、咀嚼性、膨润度、溶出率、面汤浊度、最大剪切力及有机物含量(TOM)品质因素的影响。研究结果表明:当超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中的添加量分别为2.84、1.87、11.63、 0.3、2 g/dL时可获得最佳的面条品质。
In this work,surface response methodology (RSM) was used for simultaneous analysis of levels of superfine grinding protein powder,Nacl,cassava starch,sodium alginate and wheat gluten on quality factors of high quality noodle such as sensory acceptability,hardness,springiness,chewiness,swelling degree,dissolution rate and maximal stress force. The results show that the high quality noodle can be obtained by the additions of superfine grinding protein powder 2.84 g/dL,cassava starch 11.63 g/dL,NaCl 1.87 g/dL,sodium alginate 0.3 g/dL and wheat gluten 2 g/dL