食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
16期
54-58
,共5页
残渣%流变学特性%面条%膳食纤维
殘渣%流變學特性%麵條%膳食纖維
잔사%류변학특성%면조%선식섬유
residues%rheological properties%noodles%dietary fiber
研究了将香菇、平菇酶解渣分别添加到面条中对其加工特性与品质的影响。结果表明：酶解渣的添加对面团的形成时间、稳定时间、吸水率、拉伸阻力、延伸度等均产生了影响，导致了一定程度上加工特性的下降，但未明显影响到面条的口感，且面条具有香菇、平菇特有的香气，同时有效增加了面条中膳食纤维的含量。
研究瞭將香菇、平菇酶解渣分彆添加到麵條中對其加工特性與品質的影響。結果錶明：酶解渣的添加對麵糰的形成時間、穩定時間、吸水率、拉伸阻力、延伸度等均產生瞭影響，導緻瞭一定程度上加工特性的下降，但未明顯影響到麵條的口感，且麵條具有香菇、平菇特有的香氣，同時有效增加瞭麵條中膳食纖維的含量。
연구료장향고、평고매해사분별첨가도면조중대기가공특성여품질적영향。결과표명：매해사적첨가대면단적형성시간、은정시간、흡수솔、랍신조력、연신도등균산생료영향，도치료일정정도상가공특성적하강，단미명현영향도면조적구감，차면조구유향고、평고특유적향기，동시유효증가료면조중선식섬유적함량。
In this paper ,the influences of added Lentinus edodes residues and oyster mushroom residues respectively on processing characteristics and quality of noodles preparation were researched.The result shows that dough development time, dough stability time, water absorption, tension resistance, extension ability were all affected when 10 % lentinus edodes residues or oyster mushroom residues were added respectively.As a result ,Processibility decline to a certain extent ,While the taste and texture were not affected obviously.Lentinus edodes noodle and oyster mushroom noodle with special flavor of lentinus edodes and oyster mushroom were made.meanwhile ,The addition of residues increase tne dietary fibre content of noodle effectively.
