活性麵筋和食鹽對麵糰流變性質和擠出麵條品質之影響

Effect of Vital Gluten and Salt on the Rheological Properties of Wheat Flour Dough and the Quality of Extruded Noodles

葉安義(An-I Yeh) ； 蕭思玉(Sy-Yu Shiau)

《臺灣農業化學與食品科學》 43卷2期 (2005/04) Pp. 125-132

https://doi.org/10.6578/TJACFS.2005.017

摘要

本研究係探討添加活性麵筋和食鹽對麵糰流變性質和擠出麵條品質之影響。添加活性麵筋比例(2-8%)愈多，麵糰之黏度（η50和η*）和貯存模數(G')，以及擠出麵條之強度（抗拉強度和切斷力）亦愈高，而烹煮損失率隨著活性麵筋比例的增加而減少。添加2%食鹽可增加麵糰黏度和貯存模數，以及擠出麵條之切斷力。但是添加過多之食鹽(3%)則顯著性地降低麵糰之黏度和貯存模數，以及擠出麵條之強度。麵糰之流變性質（黏度和模數）與擠出麵條強度（抗拉強度和切斷力）之間皆具有顯著性正相關。因此，於中筋麵粉中添加2-5%活性麵筋和2%食鹽可製得黏彈性強之擠出麵條。

關鍵字

擠出麵條 ； 麵糰 ； 流變性質 ； 活性麵筋 ； 食鹽

並列摘要

The effects of vital gluten and salt on the rheological properties of wheat flour dough and extruded noodles have been investigated by using oscillatory and capillary rheometers. The viscosities (η50 and η*) and storage modulus (G') of doughs as well as the strength of extruded noodles increased with the magnitude of vital glut fro m2 to 8%. But cooking loss decreased with the magnitude of vital gluten. Addition of 2% salt significantly increased the viscosities and storage modulus of dough as well as cutting force of extruded noodle. But excess salt (3%) significantly decreased the viscosity and storage modulus of dough as well as the strength of extruded noodles. The rheological properties (viscosity and modulus) of doughs and the strength (tensile strength and cutting force) of extruded noodles were significantly correlated. Extruded noodles with high viscoelasticity can be produced by medium-strength wheat flour added with 2-5% vital gluten and 2% salt.

並列關鍵字

Extruded noodles ； Dough ； Rheological properties ； Vital gluten ； Salt