面条品质与小麦粉品质特性关系的探讨

Relationship between noodle quality and wheat flour parameters

选用品质不同的小麦粉33份制作面条,探讨小麦粉品质性状和面条煮面品质的关系。结果表明,面条品质是小麦粉多种品质性状综合作用的结果,不同小麦粉品质性状对面条外观和质地作用的方向和程度不同,蛋白质质量(面筋强度和延伸性)和淀粉糊化特性对面条品质的影响较大,蛋白质质量对面条质地有较大的正向影响,对面条外观有一定的负向影响,淀粉糊化特性对面条外观和质地均有显著正向作用,而蛋白质数量对面条适口性和韧性也有一定正向作用。面筋强度较高、淀粉特性好的小麦粉适宜制作优质面条。

Thirty-three wheat flour samples were used to investigate the relationship between wheat flour quality traits and performance of Chinese noodles（CN）, The results indicated that several wheat flour quality characteristics contributed to CN quality, Gluten strength and extensibility and starch properties were more important than protein content in determining CN quality, Gluten strength and extensibility contributed significantly and positively to CN quality, but it had a slight negative effect on appearance, RVA paste viscosity was significantly and positively associated with all parameters except palatability of CN quality. Sedimentation value, Farinograph stability, and RVA peak viscosity were the most important for improving CN quality, Medium to strong gluten strength, good extensibility, and high starch paste viscosity were desirable for CN quality,