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以莜麦粉和小麦粉(质量比4∶1)的混合粉为原料，分别添加黄原胶、魔芋胶、刺槐豆胶和香豆胶制备莜麦面团和面条，并对面团和面条的品质进行研究。结果表明：添加非淀粉多糖后，面团弹性模量和黏性模量明显升高，断条率降低，弱化度和粉质指数显著降低(P<0.05)。其中香豆胶组表现最优，面条硬度最低，黏聚性和咀嚼性最小，断条率最低，感官评分最高。总体表明添加非淀粉多糖能有效降低莜麦面条的断条率并改善其质构特性，其中香豆胶对品质提升效果最明显。
Abstract：The mixed flour of Avena nuda L. flour and wheat flour(mass ratio 4 ∶1) was used as the raw material. Xanthan gum, konjac gum, locust bean gum, and guar gum were added respectively to prepare Avena nuda L. dough and noodles, and the quality of the dough and noodles was studied.The results showed that the addition of non-starch polysaccharides significantly increased the elastic modulus and viscous modulus of the dough, reduced the breakage rate of noodles, and significantly decreased the weakening degree and farinograph index(P<0.05). Among them, the guar gum group performed the best, exhibiting the lowest noodle hardness, the smallest cohesiveness and chewiness, the lowest breakage rate, and the highest sensory score.In conclusion, the addition of non-starch polysaccharides effectively reduced the breakage rate of Avena nuda L. noodles and improved their texture properties, with guar gum showing the most significant quality enhancement effect.
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基本信息:
DOI：
中图分类号:TS213.24
引用信息:
[1]高旭升,孟宇行,李晓磊等.4种非淀粉多糖对莜麦面团和面条理化性质的影响[J].粮食与油脂,2025,38(07):29-34.
基金信息:
吉林省科技发展计划项目(20240601074RC)