氢氧化钙对陕西传统饸饹品质及荞麦粉糊化特性的影响.PDF

※食品化学 食品科学 2018, Vol.39, No.06 13 氢氧化钙对陕西传统饸饹品质及荞麦粉 糊化特性的影响 * 张 嘉，李小平 ，胡新中，赵 柳，王凤慧，李青青，毛 宁 （陕西师范大学食品工程与营养科学学院，陕西西安 710119 ） 摘  要：向荞麦粉中添加0%～1.0%的氢氧化钙，探究其对荞麦饸饹品质和荞麦粉糊化特性的影响。随氢氧化钙 L a b* 添加量的增加，饸饹 *值下降， *值增加， 值先增加后减小，添加0.6%氢氧化钙的饸饹呈亮黄色，断条率最低 （17.57%），蒸煮损失最小（4.67% ），感官总分最高（80 分），硬度适中，黏性和弹性较好；添加氢氧化钙可降 低荞麦粉的透光率，增加溶解度，最终黏度和回生值先增后降，添加0.6%氢氧化钙的荞麦粉最终黏度和回生值适 中。氢氧化钙可通过影响荞麦粉的糊化特性改善饸饹品质。 关键词：荞麦饸饹；氢氧化钙；糊化特性 Impact of Calcium Hydroxide on Quality of Shannxi Traditional Buckwheat Noodles and Pasting Properties of Buckwheat Flour * ZHANG Jia, LI Xiaoping , HU Xinzhong, ZHAO Liu, WANG Fenghui, LI Qingqing, MAO Ning ’ (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi an 710119, China) Abstract: This study investigated the effect of adding different proportions of calcium hydroxide (0%–1.0%) to buckwheat flour on its pasting properties as well as the quality of buckwheat noodles. The results showed that with increasing addition of calcium hydroxide, the lightness (L *) of buckwheat noodles was decreased, the redness (a*) was increased, and the yellowness (b*) value was increased firstly and then decreased. Buckwheat noodles with 0.6% calcium hydroxide showed a bright yellow, and had the lowest breaking rate (17.57%), lowest cooking loss (4.67%) and highest sensory score (80 points), with moderate hardness and good viscosity and flexibility. Addition of calci