CAJ | 학술논문

研究加水量对豌豆挂面品质的影响规律，为豆类挂面加工中加水量的选择提供依据。以黄豌豆全粉为研究对象，将豆粉按照15％和25％的添加量与小麦粉混合，添加不同加水量制作成豌豆挂面，并对豌豆挂面品质进行分析。结果表明：当豌豆粉添加量为15％时，随着加水量的增加，干面条的光泽度和表观状态得分无显著性差异，面片颜色变暗；煮后面条的干物质损失率、感观评价的各项评分均无显著性差异。当豌豆粉添加量为25％时，随着加水量的增加，干面条的光泽度和表观状态得分增加，干物质吸水率和干物质损失率均呈下降趋势。加水量在32％和34％时，质构特性和微观结构优于其他加水量。28％加水量的挂面，其微观结构的表面和截面都非常粗糙，感观评价的总分最低，为77．2分。因此，豆粉添加量在15％时，适宜加水量为32％～36％；添加量在25％，适宜加水量为32％和34％。
연구가수량대완두괘면품질적영향규률，위두류괘면가공중가수량적선택제공의거。이황완두전분위연구대상，장두분안조15％화25％적첨가량여소맥분혼합，첨가불동가수량제작성완두괘면，병대완두괘면품질진행분석。결과표명：당완두분첨가량위15％시，수착가수량적증가，간면조적광택도화표관상태득분무현저성차이，면편안색변암；자후면조적간물질손실솔、감관평개적각항평분균무현저성차이。당완두분첨가량위25％시，수착가수량적증가，간면조적광택도화표관상태득분증가，간물질흡수솔화간물질손실솔균정하강추세。가수량재32％화34％시，질구특성화미관결구우우기타가수량。28％가수량적괘면，기미관결구적표면화절면도비상조조，감관평개적총분최저，위77．2분。인차，두분첨가량재15％시，괄의가수량위32％～36％；첨가량재25％，괄의가수량위32％화34％。
The influence of the amount of water added on pea noodle quality was researched to provide reference for making pulses dry noodles with suitable amount of water.Taking yellow pea flour as re-search object,pea dry noodles were made of mixed flour of wheat and yellow pea with 15% and 25% of pea flour respectively,and different amount of water.The quality of the pea dry noodles was analyzed. The result showed that when pea flour content was 15%,along with the increase of water added,the gloss and appearance of dry noodles had no significant difference,but dough sheet darkled.After being cooked,the loss rate of dry material and sensory evaluation had no significant difference.When pea flour content was 25%,along with the increase of water added,the score of gloss and appearance of dry noo-dles enhanced,water absorption and loss rate of dry material trended downward.Texture characteristic and microstructure were better than that with other water addition as water addition were 32% and 34%. The surface and cross profile of microstructure were very coarse as water addition was 28%,total score of sensory evaluation was the lowest as 77.2.The suitable additive quantity of water was 32% ~36% and 32% ~34% respectively,when pea flour content was 15% and 25%.