麵粉種類和水分含量對快速製麵時製作不同麵條品質之影響

Effect of Flour Types and Moisture Content on the Quality of Different Noodles in High-Speed Noodle Making

王筱晴(Shiau-Ching Wang) ； 林政樺(Zhen-Hua Lin) ； 邱致穎(Jhih-Ying Ciou)

《臺灣農業化學與食品科學》 57卷3期 (2019/06) Pp. 117-124

https://doi.org/10.6578/TJACFS.201906_57(3).0001

摘要

一般產線化製麵過程是相對繁長的，麵條需要經過充分的混合與壓延，幫助麵團筋性形成。過去研究多著重於麵條品質的改善，而如何做到加速麵條製程的同時維持麵條的品質狀況將會是一個新的探討方向。快速製麵機在設計上縮短了混合時間與壓延次數，使麵條成品上與市售麵條有所差別，傳統機械製麵的相關技術原理也並不完全適用。故試驗擬分別探討使用中、高筋麵粉與杜蘭小麥粉在不同水量添加下對麵條成品之影響，並進行物性分析，以探討在此種快速化製麵的模式中原料及麵條間的關聯性。試驗結果顯示，中筋粉、高筋粉與杜蘭小麥粉麵條會隨著水分添加的上升而導致硬度下降，分別從735.42 g、710.42 g和679.67 g降至309.75 g、286.17 g和215.92 g。增容率、增重率、損失率、生熟麵條質地、色澤分析部分，中筋粉與高筋粉麵條在不同水分添加下彼此間皆沒有顯著差異；而杜蘭小麥粉麵條的增容率（Cooked volume gain）、增重率（Cooked weight gain）、損失率（Cooked loss）顯著高於中高筋粉麵條，分別在495.07%至505.47%之間、208.44%至221.83%之間和3.13%至3.81%之間，熟麵條質地則顯著較低。微觀結構部分，在三種粉麵條間皆可發現相較於高水量，低水量添加所製的麵條邊緣相對較不規則且破碎。總結來說，本機器添加的水含量對麵條影響則較為顯著，建議選擇添加較高的水量來進行製麵。

關鍵字

麵條 ； 不同麵粉種類 ； 快速製麵機

並列摘要

In general, the noodle making process is relatively complicated which noodles need to mix and calendered thoroughly for dough formation. Most of the past research focus on the improvement of the noodle quality, where speeding up the noodle making process while maintaining the quality of noodles will be a new discussion. The machine is design to decrease the mixing time, number of calendering and producing a different noodle from commercial and thus the relative technology principle of traditional noodle-making machine is not applicable. Therefore, in this experiment, all-purpose flour, bread flour and semolina flour were used to investigate the effect of noodles by adding different amount of water and thus investigating the correlation between the ingredient and noodles in the rapid noodle-making process by physical analysis. The results showed that the hardness of all-purpose flour, bread flour and semolina flour noodles decreased from 735.42 g, 710.42 g and 679.67 g to 309.75 g, 286.17 g and 215.92 g respectively as the amount of water added increased while the cooked volume gain, cooked weight gain, cooked loss, texture of raw and cooked noodles and color analysis showed no significant difference; the cooked volume gain, cooked weight gain, cooked loss of semolina flour noodles were significantly higher than noodles made by all-purpose flour and bread flour which range between 495.07% to 505.47%, 208.44% to 221.83% and 3.13% to 3.81% respectively and showed a relatively lower result. In microstructure, the edges of noodles with lower water content among the three different types of flour showed more irregular and broken than the high water content noodles. In conclusion, the machine is more significant to the effect of water content in noodles which adding higher amount of water in noodle making process is recommended.

並列關鍵字

Noodles ； Different types of flour ； High-speed noodle making machine