摘要:
在不同挤压温度和物料水分条件下将糙米粉挤压膨化,并将挤压膨化糙米粉与小麦粉的混合粉(1∶1,w/w)制成糙米面条,系统研究了挤压温度和物料水分对挤压糙米粉中损伤淀粉含量和糙米面条品质的影响,同时分析了损伤淀粉含量与面条品质的相关性。结果显示:随着物料水分的增加,糙米粉中损伤淀粉的含量显著减少,物料水分25%时损伤淀粉含量UCDc值达到最低14.9;随着挤压温度升高,糙米粉损伤淀粉含量先减少后增加,温度120℃时损伤淀粉含量UCDc值达到最低14.9;相关性分析结果显示,随着损伤淀粉含量的增加,面条蒸煮损失明显增大,坚实度、硬度和耐咀性降低,面条整体品质下降。挤压温度120℃、物料水分25%、损伤淀粉含量UCDc值为14.9,糙米面条品质相对较好。
关键词:
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糙米粉
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挤压
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损伤淀粉
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糙米面条
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品质
Abstract:
The brown rice flour was extruded at different extrusion temperature and material moisture,and the extrusion modified brown rice flour was then mixed with wheat flour(1∶1,w/w) to make noodles. The effects of extrusion temperature and material moisture on the damaged starch and noodle quality were systematically studied,and the correlation between damaged starch content of brown rice flour and noodle quality was analyzed. The results showed that the damaged starch content of brown rice flour was significantly reduced with the increase of the material moisture,and the UCDc was to the minimum value of 14.9 at the material moisture content of 25%. As the extrusion temperature increased,the damaged starch content decreased and then increased,and the UCDc data got to the lowest value of 14.9 at 120 ℃. Correlation analysis showed that,the cooking loss of brown rice noodles significantly increased with the increase of damaged starch content,however,firmness,hardness and chewiness decreased and the overall quality of noodles declined. When the extrusion temperature and material moisture were 120 ℃ and 25% respectively,the UCDc value of damaged starch content got to 14.9,and the brown rice noodle quality was relatively good at this condition.
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