CAJ | 학술논문

不同淀粉来源影响面条品质，为探讨外源淀粉对鲜湿面条品质影响，该实验选取6种外源淀粉作为试材，比较不同来源淀粉在相同添加量和同源淀粉在不同添加量下对鲜湿面条感官品质、蒸煮品质及TPA指标的影响，并分析外源淀粉添加对面粉糊化特性的影响。研究表明：随外源淀粉添加量增大，面条感官得分先增大后减小，面条的干物质吸水率增加，干物质损失率和熟断条率先减小后增大，面条的各TPA测定指标先增大后减小。添加6%马铃薯淀粉的混合粉制作出的面条品质较好，感官得分最高，为（93.40±2.41）分，面条的各TPA指标均最大，硬度7411.832 g、粘着性1.917 g·s、弹性0.927、咀嚼度6018.793、回复性0.859；添加外源淀粉后面粉糊化峰值粘度有所升高，糊化温度有所下降，其中添加6%马铃薯淀粉时的变化最显著，其糊化峰值粘度为1860 cp，糊化温度为71℃。
불동정분래원영향면조품질，위탐토외원정분대선습면조품질영향，해실험선취6충외원정분작위시재，비교불동래원정분재상동첨가량화동원정분재불동첨가량하대선습면조감관품질、증자품질급TPA지표적영향，병분석외원정분첨가대면분호화특성적영향。연구표명：수외원정분첨가량증대，면조감관득분선증대후감소，면조적간물질흡수솔증가，간물질손실솔화숙단조솔선감소후증대，면조적각TPA측정지표선증대후감소。첨가6%마령서정분적혼합분제작출적면조품질교호，감관득분최고，위（93.40±2.41）분，면조적각TPA지표균최대，경도7411.832 g、점착성1.917 g·s、탄성0.927、저작도6018.793、회복성0.859；첨가외원정분후면분호화봉치점도유소승고，호화온도유소하강，기중첨가6%마령서정분시적변화최현저，기호화봉치점도위1860 cp，호화온도위71℃。
To explore the effect of exogenous starch on the quality of fresh wet noodle. It was selected six exogenous starches as the test materials,studied the effection of different sources of starch in the same amount and homologous starch in different addition amount on sensory quality,TPA indexes,cooking quality of fresh wet noodle,and analyzed the effect of exogenous starch on the flour gelatinization characteristic in this paper. The results showed that:with the increase of exogenous starch content,noodle sensory score and TPA indexes increased firstly then decreased,the water absorption of dry materials increased,the loss rate of dry matter and cooked broken rate decreased firstly then increased. The fresh wet noodle quality was better,when it was made of mixed with 6%potato starch. Its sensory score was the highest,93.40±2.41;and its TPA indexes were the biggest. The pasting peak viscosity increased and the gelatinization temperature decreased. There was a significance change in the mixed powder with 6%potato starch,the peak viscosity increased to 1 860 cp,the gelatinization temperature decreased to 71℃.