直链淀粉含量对面粉糊化特性及面条品质的影响

EFFECTS OF AMYLOSE CONTENT ON FLOUR PASTING PROPERTIES AND NOODLE QUALITIES

通过分离重组技术,利用糯小麦淀粉配粉改变面粉直链淀粉含量,测试了重组粉的糊化特性和熟面条的流变性质,探讨了直链淀粉含量和面粉糊化特性及面条品质的关系.结果表明:直链淀粉含量和重组面粉RVA试验的几项主要参数(峰值粘度、谷值粘度、粘度破损值、最终粘度、回冷值)均呈高度显著正相关;熟面条的硬度、粘合性、咀嚼性和粘结性与直链淀粉含量呈显著正相关,回复性与直链淀粉含量呈高度显著正相关,而面条弹性受直链淀粉含量的影响很小;面条的拉伸距离与直链淀粉含量呈高度显著负相关,而拉断力和直链淀粉含量的相关性达不到显著水平.

The Fractionation and reconstitution method was used. The starch level of addition in the wheat flour was changed in order to change the amylose content. Pasting properties of the reconstituted flours were tested, the texture of the boiled noodles made from these flours were measured with TA-XT2i Texture Analyser. The effects of amylose content on flour pastint properties and noodle qualities were studied. The results showed ： the five parameters of RVA test and amylose content were significantly positive-correlated. Hardness, Gumminess, Chewiness and Cohesiveness of cooked noodles were significantly positive-correlated with amylose content,the resilience significantly positive-correlated with amylose content, but Springiness of noodles showed little correlation with amylose content. Breaking length of cooked noodles and amylose content were significantly negative-correlated.