CAJ | 학술논문

探讨了经稳定化处理的不同粗细度麸皮对全麦粉挂面品质及其储藏稳定性的影响，结果表明：随着麸皮粗细度的减小，全麦粉挂面表面光滑度增加，硬度变大，L*降低、a*值和 b*值升高，达到显著性水平（P ＜0．05）；不同麸皮细度的全麦粉挂面蒸煮品质无显著性变化；适宜制作优质全麦粉挂面的麸皮粗细度范围为≥80目；随着储藏时间的延长，全麦粉挂面酸度值不断上升。储藏八个月时，酸度值在3．33～3．75 mL／10 g 之间，满足《花色挂面》标准的要求。
탐토료경은정화처리적불동조세도부피대전맥분괘면품질급기저장은정성적영향，결과표명：수착부피조세도적감소，전맥분괘면표면광활도증가，경도변대，L*강저、a*치화 b*치승고，체도현저성수평（P ＜0．05）；불동부피세도적전맥분괘면증자품질무현저성변화；괄의제작우질전맥분괘면적부피조세도범위위≥80목；수착저장시간적연장，전맥분괘면산도치불단상승。저장팔개월시，산도치재3．33～3．75 mL／10 g 지간，만족《화색괘면》표준적요구。
The effect of different particle size bran,which was stabilized,on the whole -wheat flour noo-dle's quality and their storage stability was studied.The results showed:smoothness of the surface and hardness of the noodle increased,and the L* value decreased,while a* and b* values increased with the reduction of bran particle sizes,the significance level reached to P <0.05;there was no sensible differ-ence in the cooking qualities of the noodle added with different particle size bran;the optimal particle si-zes of bran for the high quality whole -wheat flour noodle was ≥80 screen mesh;Acidity values in-creased as storage time prolonged.Acidity values were 3.33 ~3.75 mL/10g when stored for 8 months, which met the professional standard.