为扩展抹茶粉在面制品中的应用范围，本试验选用小麦粉和抹茶粉为主要原料，将抹茶粉与小麦粉制成混合粉，通过对混合粉糊化性质进行测定，同时运用混合粉质仪测定对面团流变学特性的影响，最后测定抹茶面条的烹煮特性和质构特性等指标。试验结果表明：抹茶粉添加量为6%时，混合粉的峰值黏度为1043/cP，谷值黏度为486/cP，糊化温度为87.18 ℃，能够加快混合粉的吸水、膨胀、糊化特性，此时回升值由686/cP降至586/cP，能够抑制混合面团的老化。面团的形成时间和稳定时间分别为7.07 min和10.6 min，此时混合面团面筋网络结构适中。抹茶粉的用量4%~6%时，抹茶面条具有茶清香味，感官评分最高为82分，损失率和吸水率无明显变化。抹茶粉添加量为6%时，面条的硬度为4852/g，胶着性为2728/g，弹性为0.089，此时面条品质较佳。综合考虑，抹茶粉的最高添加量为6%。

In order to expand the application of matcha powder in flour products, mixed flours were produced using wheat flour and matcha powder as the main raw materials. The gelatinization properties of the mixed flours were measured, and a farinograph was used to measure the effects of the different mixed flours on the rheological properties of the resulting dough. Finally, the cooking and texture properties of the prepared matcha noodles were determined. The experimental results showed that at a matcha powder content of 6%, the peak viscosity of the mixed flour, trough viscosity, and gelatinization temperature were 1043/cP, 486/cP, and 87.18 ℃, respectively, accelerating the water absorption, expansion, and gelatinization properties of the mixed powder. At this point, the setback viscosity value decreased from 686/cP to 586/cP, thereby inhibiting aging of the mixed dough. The dough formation and stabilization times were 7.07 min and 10.6 min, respectively, and the gluten network structure of the mixed dough was moderate. When the matcha powder content was 4%~6%, the matcha noodles had a tea aroma, the maximum sensory score was 82, and no significant changes were observed in the cooking loss and water absorption rates. With 6% matcha powder content, the noodle hardness, adhesiveness, and elasticity were 4852/g, 2728/g and 0.089, respectively, which suggested that the noodles were of good quality. Taken together, these findings indicate that the maximum amount of added matcha powder should be 6%.

河南省高校创新人才项目（16HASTIT015）