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首页> 外文期刊>Cereal Chemistry >Suitability of different starches for production of kuanfen (Chinese flat starch noodles).
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Suitability of different starches for production of kuanfen (Chinese flat starch noodles).

机译：不同淀粉对生产宽粉（中国扁平淀粉面条）的适用性。

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摘要

Starch from potatoes, corn, sweet potatoes and rice were compared with mung bean starch for their suitability for producing kuanfen, Chinese flat starch noodles. Significant differences were found in the chemical composition and swelling power among starches (P < 0.05). Max. tensile stress and max. tensile strain was highest for kuanfen made from mung bean starch and sweet potato starch, respectively. Higher work was needed to break kuanfen made from mung bean and sweet potato starches. Kuanfen made from mung bean starch was favoured by sensory panellists, followed by those from sweet potato starch. General acceptability of kuanfen correlated positively and significantly with chewiness, cohesiveness and elasticity of the noodles. To predict sensory acceptability of kuanfen using instrumental methods, correlations were performed between sensory variables and tensile parameters. Results indicated that work-to-break correlated significantly with chewiness, elasticity and general acceptability while max. tensile strain correlated significantly with sensory cohesiveness. It is suggested that both of these 2 tensile parameters could be useful for predicting the textural properties of kuanfen.
机译：将马铃薯，玉米，地瓜和大米中的淀粉与绿豆淀粉进行比较，比较它们是否适合生产宽粉，中国扁平淀粉面条。淀粉之间的化学成分和溶胀力有显着差异（P <0.05）。最高拉伸应力和最大值以绿豆淀粉和甘薯淀粉制成的宽粉的拉伸应变最高。打破由绿豆和甘薯淀粉制成的宽粉需要付出更多的努力。绿豆淀粉制成的宽粉受到感官小组成员的青睐，其次是甘薯淀粉。宽芬粉的总体可接受性与面条的耐嚼性，内聚性和弹性呈正相关且显着相关。为了使用仪器方法预测宽芬的感觉可接受性，在感觉变量和拉伸参数之间进行了相关性。结果表明，断裂功与耐嚼性，弹性和一般可接受性显着相关，而最大拉伸应变与感觉内聚力显着相关。建议这两个拉伸参数都可用于预测宽缝的织构特性。

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