CAJ | 학술논문

研究了4种常用淀粉对面粉糊化特性的影响，及对热风干燥方便面的吸水率、蒸煮损失、最大拉伸力、TPA（硬度、胶着性、咀嚼性）、剪切硬度、色泽的影响变化规律。研究表明：实验所选取的四种淀粉添加可以使面粉RVA的最终黏度升高，并使面粉RVA的衰减值显著下降，提高了面粉的抗衰减能力。四种淀粉均能改善热风干燥方便面的口感，增加方便面的弹性和爽滑性，提高方便面的复水性，使面条的拉伸力、拉伸距离、TPA咀嚼性、剪切硬度下降；使TPA回复性上升， L*值呈升高。其中马铃薯淀粉，马铃薯酯化淀粉对方便面吸水率和蒸煮损失率的影响比较明显，马铃薯酯化淀粉、木薯酯化淀粉对L*值得影响最明显。综合考虑和对比这四种淀粉，添加量10%的马铃薯酯化淀粉对热风干燥方便面的品质改良效果较好。
연구료4충상용정분대면분호화특성적영향，급대열풍간조방편면적흡수솔、증자손실、최대랍신력、TPA（경도、효착성、저작성）、전절경도、색택적영향변화규률。연구표명：실험소선취적사충정분첨가가이사면분RVA적최종점도승고，병사면분RVA적쇠감치현저하강，제고료면분적항쇠감능력。사충정분균능개선열풍간조방편면적구감，증가방편면적탄성화상활성，제고방편면적복수성，사면조적랍신력、랍신거리、TPA저작성、전절경도하강；사TPA회복성상승， L*치정승고。기중마령서정분，마령서지화정분대방편면흡수솔화증자손실솔적영향비교명현，마령서지화정분、목서지화정분대L*치득영향최명현。종합고필화대비저사충정분，첨가량10%적마령서지화정분대열풍간조방편면적품질개량효과교호。
This article preliminary investigates the effect of four kinds of starch on pasting characters of wheat flour,water absorption,cooking loss,the largest tensile stress,TPA(hardness,gumminess, chewiness)and firmness of hot-air drying instant noodles. The research shows that starch can improve the past viscosity and improve the cooking quality of hot-air drying instant noodles. The strength, chewiness and L*of the noodles can also be improved by starch. Comprehensive compare and consider of these four starch,add 10%esterified potato starch in hot-air drying instant noodles can improve the quality obviously.