CAJ | 학술논문

研究菜籽油和茶籽油的不同添加量（1%、2%、3%、4%、5%）对面条蒸煮特性、剪切试验等的影响。结果表明：随着油脂添加量的增加，面条的最佳煮面时间、吸水率及硬度等均发生了明显的变化。由于茶籽油的不饱和脂肪酸含量较高，其不同添加量的面条的吸水率、蒸煮损失率均较菜籽油面条低，而煮面时间较菜籽油面条长。
연구채자유화다자유적불동첨가량（1%、2%、3%、4%、5%）대면조증자특성、전절시험등적영향。결과표명：수착유지첨가량적증가，면조적최가자면시간、흡수솔급경도등균발생료명현적변화。유우다자유적불포화지방산함량교고，기불동첨가량적면조적흡수솔、증자손실솔균교채자유면조저，이자면시간교채자유면조장。
The effects of addition of rapeseed oil and camellia see d oil with different amount(1%, 2%,3%,4%,5%)on cooking characteristics,shear test of noodles were studied. The results showed that with the increase of added amount of oil,the best cooking time,water absorption and hardness were all changed significantly. Furthermore,the quantities of camellia seed oil noodles,such as water absorption and cooking loss were lower than those of rapeseed oil noodles,owing to the higher content of unsaturated fatty acid in it,however,its best cooking time was longer.