| Autor: |
Yuyu KUANG, Sha YANG, Niannian ZHANG, Changsong SHAN, Zhigang CHEN |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 22, Pp 111-121 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022030196 |
| Popis: |
The effects of Porphyra on the processing characteristics and food quality of mixed flour (wheat flour-Porphyra powder), dough and noodle were studied by the addition 0~4% Porphyra into flour to make fresh wet noodle, which fully explored the regulation of Porphyra on noodle quality. The weakening degree of the mixed flour with Porphyra decreased by 51.38% and the dough formation time and stabilization time increased and decreased by 21.56% and 48.97% respectively, and the peak viscosity and valley viscosity decreased by 27.64% and 21.96% respectively. The elastic modulus, loss modulus and tangent value of dough were negatively correlated with the addition proportion of Porphyra. Porphyra powder endowed the noodles with a unique Porphyra flavor and green appearance in terms of macro quality, especially when the additive amount was 2% to obtain the highest sensory score. With the increasing of Porphyra powder, the hardness enhanced significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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