将冷冻拉面面团分别在4、25、45 ℃下解冻,以探究不同解冻温度对冷冻拉面面团及其所制拉面品质的影响.结果表明:随解冻温度的升高,面团硬度增大、弹性减小,面条拉断距离和吸水率降低,各品质指标均趋于恶化.在4℃时各指标更接近鲜面团,25℃其次,但与4 ℃差异较小,45℃时面团品质最差.但高的解冻温度可明显节约冷冻面团的解冻时间.
The frozen lamian dough was thawed at 4,25 and 45 ℃ respectively,to explore the influence of different thawing temperatures on the frozen lamian dough and the quality of the lamian noodles made from it.The results showed that as the thawing temperature increased,the hardness of the dough in-creased,the elasticity decreased,the breaking distance and water absorption of the noodles decreased,and all quality indicators tended to deteriorate.At 4 ℃,all indicators were closer to fresh dough,fol-lowed by 25 ℃,but the difference was small compared to 4 ℃,and the dough quality was the worst at 45 ℃.But high thawing temperature could significantly save the thawing time of frozen dough.