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《JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION》 1998-05
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Influence of Processing Parameters on Quality Properties of Spaghetti

Wei Yimin 1 Zhang Guoquan 1 Zuyang Shaohui 1 Xi Meili 1 Hu Xinzhong 1 Sietz Wulfgang 2 (Department of Food Science,Northwestern Agricultural University 1,Yangling,Shaanxi 712100;Brabender OHG,Kulturstr.51-55,D-47055 Duisburg 2 Germany)  
Effects of temperature,salt content and flour quality on the quality of spaghetti were studied.The spaghetti was made of common wheat flour,not of durum wheat flour.The results showed that the extrusion resistance decreased with extrusion temperature rising,and increased with salt content increasing.The water absorption and the dry material loss of spaghetti in cooking increased with higher temperature and higher salt content.Temperature showed more influence on protein loss of spaghetti in cooking.The spaghetti quality mainly depended on protein quality and gelationization parameters of starch.
【Fund】: 国家“九五”科技攻关项目
【CateGory Index】: TS213.24
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