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By Po-Chun Su, Yi-Cheng Zeng, Po-Yuan Chiang, 蘇柏駿, 曾奕誠 and 江伯源


黃(鹼)麵是東方式麵條之一,外表呈光滑、黃色,質地具彈性、Q感、輕微鹼味,是亞洲許多國家的主食之一,在國內深受廣大消費者喜歡,每年有數拾億元市場,本研究探討鹼鹽添加(碳酸鈉:碳酸鉀分別為10:0, 8:2,5:5, 2:8, 0:10)對麵條理化性質及質地、感官品評之影響。實驗結果如下:鹼鹽添加會降低麵粉膨潤力(65、75℃),提高溶解度、糊化溫度(T(下標 O))、尖峰溫度(T(下標 P))、完成溫度(T(下標 C))及熱焓值(ΔH(下標 gel)),並會降低尖峰、崩裂、回凝及最終黏度;單獨添加碳酸鈉會產生顯著性差異(p<0.05),不同添加比例差異並不顯著,另在質地及官能品評分析項目中,以碳酸鈉/碳酸鉀(5:5)可得到較高之硬度、膠質感及咀嚼感;外觀(色澤)、質地、光滑感及接受性。本實驗結果可供麵條業者作為品質改良及研發新產品之參考。Yellow (alkaline) noodle is a kind of Chinese noodles. It has a smooth and yellow outer appearance. It also has a flexible texture and is slightly alkaline taste in flavor. It is one of the main foods of many Asian countries and is widely preferred by Taiwanese. Every year it has a market sale of almost one billion dollars in Taiwan. This study examines the effects of addition of alkaline salt on the physicochemical properties, texture and sensory test of noodles. The research results showed that the addition of alkaline in the noodles can decrease the swelling power (65, 75 ℃) of the noodles and increase the solubility, onset temperature (TO), peak temperature (TP), conclusion temperature (TC) and enthalpy of gelatinization (△(subscript Hgel)). The addition of alkaline can also decrease the peak viscosity, breakdown viscosity, setback viscosity and final viscosity of the noodle. There is an apparent difference (p<0.05) when only sodium carbonate is added. Different additive ratios showed no significant changes. Moreover, on the aspect of texture and sensory test, higher hardness, gumminess and chewiness; appearance (color), texture, smoothness and acceptance were obtained when a ratio of 5:5 sodium carbonate to potassium carbonate was used. The research results of this study can be provided to noodle manufacturers as references for quality improvement and product development

Topics: 黃鹼麵, 鹼鹽, 糊化特性, 膨潤力, 質地分析, Yellow alkaline noodles, Alkaline, gelatinization, Swelling power, Texture analysis
Publisher: 臺中巿: 國立中興大學農學院
Year: 2014
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