芝麻粕添加量对面条成形性的影响

为了探讨用芝麻粕制做面条的可行性,分析了芝麻粕添加量对面条的烹调损失率、弯曲度、熟断条率、色泽、质构及感官品质的影响.结果发现,少量添加芝麻粕对面条的烹调损失率、弯曲度、熟断条率、色泽影响较小,但大量添加芝麻粕会导致面条的烹调损失率升高,弯曲度降低,熟断条率增加,色泽、适口性及表观状态变差,而添加芝麻粕对面条的抗切断性和滋味有一定提高.

Effect of Sesame Seed Meal Content on Formability of Wheat Noodles

In order to investigate the feasibility of preparing noodles with sesame seed meal,this paper analyzes the effect of sesame seed meal content on the cooking loss ratio,bending extent,cooked breaking ratio,color,texture and sensory quality of noodles.The experimental results show that the addition of a small amount of sesame seed meal has little influence on the cooking loss ratio,bending extent,breaking ratio,and color of noodles,but the addition of a large number of sesame seed meal results in an increase in the cooking loss ratio,and a decrease in the bending extent,and an increase in the cooked breaking ratio,and the color,taste and appearance deterioration.The cutting resistance and taste of noodles are improved with the addition of sesame seed meal.