摘要
为探究小麦品种品质特性与烩面品质的关系,筛选了33个在黄淮麦区推广播种的小麦品种作为原料,分析其籽粒品质、小麦粉理化特性、粉质特性、糊化特性等品质特性;随后,制作烩面面条,采用质构仪测定其全质构参数并进行感官评价。对上述结果分别进行相关性分析、主成分分析和聚类分析。结果表明,烩面的品质特性与小麦品种品质特性显著相关;主成分分析将所测定的小麦品种指标提取出可解释86.01%的总方差的7个主成分;再将7个主成分作为得分矩阵进行聚类分析,可将33个小麦品种分为4类,整体比较,第3类小麦品种面粉理化指标、糊化指标和粉质指标较适中,所制得的河南烩面凝聚性较大,硬度和咀嚼性较小,感官总分高,适合制作烩面。第3类小麦品种指标阈值如下所示:蛋白质含量11.04%~14.24%、湿面筋含量24.20%~34.45%、沉降值57.50~76.50 mL、峰值黏度2125.00~2869.00 cp、衰减值433~704cp、形成时间1.80~6.80 min、稳定时间4.60~12.00 min、弱化度46.00~97.00 F.U、粉质质量指数67.00~147.00。上述研究结论可为筛选适宜加工优质烩面的小麦品种提供一定的理论依据。
In order to explore the relationships between the characteristics of wheat varieties and the qualities of stewed noodles,33 wheat varieties widely cultivated in the Huang-Huai wheat region as raw materials were chosen.Firstly,the wheat grain properties,and the physicochemical characteristics,farinograph properties,and pasting properties of wheat flour were analyzed.Afterwards,the stewed noodles were prepared,followed by the analysis of the texture and the sensory qualities of noodles.Correlation analysis,principal component analysis,and cluster analysis were conducted on the above data respectively.According to the analysis,we could achieve the following results:(1)The properties of stewed noodles were significantly correlated with the qualities of wheat varieties.(2)Seven principal components,which could explain 86.01%of the total variance,were extracted according to the principal analysis results.(3)The 33 wheat varieties could be divided into four categories according to the cluster analysis results.The physicochemical properties,farinograph properties,and pasting properties of the wheat flour made from the third category of wheat varieties are moderate.Besides,the cohesiveness of Henan stewed noodles made with these wheat varieties is larger the hardness and chewiness are smaller,and the total sensory scores are high.The indexes threshold of the third category of wheat varieties were as follows:protein content 11.04%-14.24%,wet gluten content 24.20%-34.45%,sedimentation value 57.50-76.50 mL,peak viscosity 2125.00~2869.00 cp,breakdown value 433-704cp,development time 1.80-6.80 min,stability time 4.60-12.00 min,softening degree 46.00-97.00 F.U,farinograph quality number 67.00-147.00.The above conclusions could provide us a theoretical basis for selecting wheat varieties that are suitable for the production of stewed noodles with high qualities.
作者
卢朝银
刘远晓
关二旗
李萌萌
张影全
王天姣
卞科
周海军
LU Chaoyin;LIU Yuanxiao;GUAN Erqi;LI Mengmeng;ZHANG Yingquan;WANG Tianjiao;BIAN Ke;ZHOU Haijun(College of Grain,Oil and Food,Henan University of Technology,Zhengzhou 450001,China;Henan Grain Industry Technology Innovation Center,Zhengzhou 450001,China;Key Laboratory of Agricultural Product Processing,Ministry of Agriculture and Rural Affairs/Key Laboratory of Quality,Safety,Collection,Storage,Transportation and Control of Agricultural Products,Ministry of Agriculture and Rural Affairs,Beijing 100183,China;Institute of Agricultural Product Processing,Chinese Academy of Agricultural Sciences,Beijing 100183,China;Food Research Institute of Hangzhou Grain Purchase and Storage Co.,Ltd.,Hangzhou 310001,China)
出处
《食品科技》
CAS
北大核心
2023年第5期149-156,共8页
Food Science and Technology
基金
“十四五”国家重点研发计划项目(2021YFD2100903)
河南小麦产业技术体系建设专项(S2017-01-G06)。
关键词
小麦品种
相关性分析
主成分分析
聚类分析
烩面
wheat variety
correlation analysis
principal component analysis
clustering analysis
stewed noodles
