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小麦粉特性对多孔挂面品质的影响 被引量:1

Effect of wheat flour characteristics on the quality of porous dried noodles
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摘要 多孔挂面是对传统空心挂面技术升级的产品,为了选择最适合制作多孔挂面的原料,分析了9种小麦粉的基本理化性质、粉质拉伸特性、糊化特性、流变发酵特性、麦谷蛋白大聚体(GMP)含量和损伤淀粉含量,通过相关性分析研究小麦粉特性对多孔挂面品质的影响。结果表明:多孔挂面的落杆率与小麦粉的形成时间、稳定时间、粉质质量指数、达到气体释放曲线最大高度的时间(T_(1))、GMP含量、拉伸曲线面积呈负相关,与弱化度呈正相关;适口性与形成时间、稳定时间、粉质质量指数、T_(1)呈正相关,与弱化度呈负相关;韧性与小麦粉的形成时间、稳定时间、粉质质量指数、T_(1)、GMP含量呈正相关,与弱化度、最大膨胀高度(H_(m))呈负相关;黏性与吸水率、形成时间、稳定时间、粉质质量指数、T_(1)、GMP含量呈正相关,与弱化度呈负相关;光滑性与稳定时间、粉质质量指数、GMP含量呈正相关,与衰减值、弱化度呈负相关;感官评价总分与小麦粉的形成时间、稳定时间、粉质质量指数、GMP含量呈正相关,与衰减值和弱化度呈负相关。因此,形成时间、稳定时间、粉质质量指数、T_(1)、GMP含量高,弱化度较低的小麦粉适合作为多孔挂面的原料。 The porous dried noodles are the technical upgrade of the traditional hollow dried noodles,with a smooth taste,a high nutrition and other advantages.At present,the large-scale production of porous dried noodles has not been realized,which is restricted by lots of working procedures,long process and difficult control.In recent years,fermented noodles with active dry yeast as starter have appeared in the market.However,there are no reports on how to choose the raw materials for making porous dried noodles.Wheat flour is the main raw material of noodles,which is a decisive factor affecting the quality of noodles.In order to choose the most suitable raw materials for making porous dried noodles,the physicochemical properties,stretch characteristics,pasting properties,rheological fermentation characteristics,glutenin macroplymer(GMP)content,and damage starch content of 9 kinds of wheat flour were analyzed.The porous dried noodles were prepared to study the effects of wheat flour characteristics on the quality of noodles through correlation analysis.The results showed that the dropping rate of porous dried noddles had a negative correlation with the formation time,stability time,farinograph quality number,time to achieve the maximum height of gas release curve(T_(1)),glutenin macromer(GMP)content and tensile curve area of wheat flour.However,the dropping rate had a positive correlation with the softening.The palatability of porous dried noddles had a positive correlation with the formation time,stability time,farinograph quality number and T_(1),while had a negative correlation with the softening.The toughness of porous dried noddles had a positive correlation with the formation time,stability time,farinograph quality number,T_(1) and GMP content of wheat flour,while had a negative correlation with softening and maximum expansion height(H_(m)).Viscosity had a positive correlation with water absorption,formation time,stability time,powder quality number,T_(1) and GMP content,whereas had a negative correlation with softe
作者 陈洁 陈怡萱 汪磊 张蕴华 CHEN Jie;CHEN Yixuan;WANG Lei;ZHANG Yunhua(College of Food Science and Engineering,Henan University of Technology,Henan Province Wheat-flour Staple Food Engineering Technology Research Centre,Zhengzhou 450001,China)
出处 《河南工业大学学报(自然科学版)》 CAS 北大核心 2022年第3期26-34,共9页 Journal of Henan University of Technology:Natural Science Edition
基金 河南工业大学自科创新基金支持计划(2020ZKCJ13)。
关键词 小麦粉 品质 多孔挂面 相关性分析 wheat flour quality porous dried noodles correlation analysis
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