面粉糊化特性与鲜湿及煮后面条质构特性关系

Wheat Flour Viscosity and the Relationship with Fresh Noodle and Cooked Noodle Texture Character

为了研究小麦面粉糊化特性对于面条加工品质和食用品质的影响,选用了黄淮冬麦区(陕西省、河南省)的25个主栽小麦品种及2个专用面粉(新疆拉条子粉、日本乌东专用粉)为材料,研究了面粉糊化特性与鲜面条加工特性(面条长度、面条厚度、鲜面条最大拉伸阻力、拉伸长度和拉伸能量)、面条煮后品质(TPA测试、表面韧性、剪切韧性和压缩特性)的关系。研究结果认为对于鲜面条加工而言,低谷粘度、最终粘度、回生值、破损值、峰值时间和峰值温度贡献较大;对于煮后面条质构而言,最终粘度、回生值、破损值、峰值时间和峰值温度更为重要。总之,小麦品种的最终粘度、回生值、破损值对于面条加工和食用品质影响很大。

To study the effect of the wheat flour viscosity on the noodle processing quality and end - use quality, 25 Huanghuai winter wheat zone wheat varieties and two special wheat flours were used, and the relationship between wheat flour viscosity and fresh noodle extension quality （ Fresh noodle resistance length, Fresh noodle maximum resistance, and Fresh noodle resistance energy） and cooked noodle texture character （TPA test, surface firmness, cutting firmness, and compression） were studied. The results showed that hold trough viscosity, final viscosity, setback, breakdown, peak time and peak temperature were very important for fresh noodle making, but the final viscosity, setback, breakdown, peak time, and peak temperature had great contribution to cooked noodle texture. In conclusion, the wheat flour final viscosity, setback, and breakdown were very important for wheat flour endues quality.