• 主题
高级搜索  >
历史搜索 清空历史
首页> 美国卫生研究院文献>Journal of Food Science and Technology >Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta
【2h】

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta

机译：辊磨黑克粗粉（Phaseolus mungo）粗面粉及其对高蛋白面食质量特征的影响

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS. The firmness value did not change much up to 50 % BGS in pasta. At 75 % level of BGS, the cooking loss and stickiness value were highest (6.10 % and 0. 90 N) whereas firmness value and overall quality score were lowest (4 N and 27.5/40) indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odour making it unacceptable. Hence 50 % BGS was considered optimum in vermicelli. The pasta made with 50 % BGS inclusion had a protein and dietary fiber content of 15.30 % and 8 % as against the control value of 11.30 and 4.20 % respectively.
机译：将黑克（Phaseolus mungo）碾磨成粗面粉（BGS），并在此调查中以25％，50％和75％的水平代替粉丝。随着混合物中BGS含量的增加，灰分和蛋白质含量也增加。面食的质量特征显示烹饪损失略有增加，高达BGS的50％。坚硬度值在意大利面中的BGS高达50％时变化不大。 BGS含量为75％时，蒸煮损失和粘性值最高（6.10％和0. 90N），而硬度值和总体质量得分最低（4N和27.5 / 40），表明面食呈糊状，不均匀，粘性股，并具有明显的豆腥味，令人无法接受。因此50％的BGS被认为是最佳的粉丝。 BGS含量为50％的面食的蛋白质和膳食纤维含量分别为15.30％和8％，而对照值分别为11.30和4.20％。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号