面條品質(zhì)評(píng)價(jià)方法及品質(zhì)改良研究.pdf

1、河南工業(yè)大學(xué)碩士學(xué)位論文面條品質(zhì)評(píng)價(jià)方法及品質(zhì)改良研究姓名：王猛申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：王春陳潔20070501AbstractInthisresearch，methodologiesforevaluationofnoodlequalitywereestablishedTherepeatabilityofeachevaluationcriteriawasanalyzedandtheircoefficientsofvar

2、iationsworeusedtoevaluatetheeffectoffoodadditives22foodadditivesincMdinge唧mes，emulsifiers，hydrophiliccolloids，andphosphateswerestudiedontheireffectivenessofimprovingnoodlequalityRVAtestsworeconductedonflourswithadditives

3、toevaluatetheeffectofEmulsifiers，hydrophiliccolloids，andphosphates011flourpastingpropertiesTheresultsconcludedthat：ThequalityevaluationmethodsdevelopedinthisresearchhavegoodrepeatabilityandfeasibilityunderlabconditionsWh

4、enconductingthetestwatertemperatureandroomtemperaturearefactorsneedtobecontrolledinordertogetconsistentresultsEnzymes，emulsifiers，hydrophiliccolloids，andphosphatesaffectednoodlequalitydifferentlyAtspecificdosagesusedinth

5、eresearch，xylan鵝e，glucoseoxidase(GOD)，SSL，CSLSSL，CSL，Sucroseesterguargum，sodiumalginateandxanthan／reprovedthecookingqualityofnoodlesalseducedcookingloseGOD，alphaamylase，sucroseestersodiumalginate，guargum，xanthan，locustbe

6、angum，trisodiumphosphatesodiumpyrophosphate，andsodiumtripo|yhosphateimprovedtheresistancetoextensionoffleshnoodles；x)，lanase，alpha—amylase，DATEM，SSL，CSLSSL，sucroseestersodiumdihydrogenphosphateincreasedtheextensibilityof

7、freshnoodles；GOD，alphaamylase，SUcrOSesestersodiumalginate，guargum，xanthan，locustbeangum，trisodiumphosphatesodiumpyrophosphate，andsodiumtripolyhosphateincre邪eddoughresistancetoshearthereforeimprovednoodlefimmessSucroseest

8、ersodiumalginate，andsodiumhexamctaphosphateimprovednoodlesurfacerareness；GOD，xanthan，guargumimprovednoodlehardnessandchewinessillTPAtest；Lipasecanpreventnoodlesfromdiscolorationeffectively：thelongerthestoragetime，thebett

9、ertheresuItsSignificanteffectsofflouradditivesonflourpastingpropertieswereobservedinthestudyDATEMCSLSSL，SSL，CSLlocustbeangum，仃isodiumphosphatesodiumpyrophosphate，andsodiumlripolyhospha[teimprovedthePcakViscofRVA；DMG，SUcr

10、O∞ester，trisodiumphosphatesodiumpyrophosphate，andsodiumtripolyhosphatereducedtheBreakdownofRVADMG，CSLSSLSSL，CSLsucroseesterguargum，trisodiumphosphate，sodiumpyrophosphate，andsodiumtripolyhosphateimprovedtheFinalViscofRVAK