| 豆渣对面团流变学特性及面条质量的影响 |
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| 引用本文： | 宋莲军,李争艳,耿瑞玲.豆渣对面团流变学特性及面条质量的影响[J].河南农业大学学报,2011,45(2):241-246. |
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| 作者姓名： | 宋莲军 李争艳 耿瑞玲 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南,郑州,450002 |
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| 基金项目： | 河南省教育厅科技攻关项目(2007550009) |
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| 摘 要： | 对豆渣改善面团流变学特性的效应及豆渣面条的工艺进行了研究.结果表明,在一定含量范围内添加豆渣,可以改善面团的粉质和拉伸等流变学特性,面团稠度、形成时间、稳定时间、粉质指数随着豆渣添加量的增加呈现先升后降趋势,当添加量为7.5%时,这些指标均达到最高值.弱化度则随豆渣添加量的增加呈现先下降后上升的趋势,当添加量为7.5%...
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| 关 键 词： | 豆渣 粉质曲线 品质测定 工艺 |
Effects of bean dregs on rheological properties to dough and craft bean dregs noodle |
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| SONG Lian-jun,LI Zheng-yan,GENG Rui-ling.Effects of bean dregs on rheological properties to dough and craft bean dregs noodle[J].Journal of Henan Agricultural University,2011,45(2):241-246. |
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| Authors: | SONG Lian-jun LI Zheng-yan GENG Rui-ling |
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| Institution: | SONG Lian-jun,LI Zheng-yan,GENG Rui-ling(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China) |
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| Abstract: | This paver aims to study rheological properties of bean dregs to dough and craft bean dregs noodle,the result shows that bean dregs in certain scope may improve rheological properties of silty clay and stretch.Adding a certain amount of soybean residue can improve the rheological characteristics of the flour.To the chosen flour,the consistency,formation time,stability time and silty index fist increased then decreased.When adding 7.5 % bean dregs,all of these indicators reach the highest uhile weakening lev... |
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| Keywords: | bean dregs farinogram organoleptic investigation craft |
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