中国挂面对小麦粉品质的要求

Flour Quality Requirement for Chinese Dried Noodles

对以17个不同类型小麦制成的小麦粉样品进行了有关面粉品质与挂面品质性状的测定。结果表明,小麦粉的蛋白质含量和干面条的切断强度及煮熟面条的韧性均呈显著正相关,但对其食用品质、色泽及煮面最后总评分均呈显著负相关。综合各项指标,优质挂面用小麦粉宜选用蛋白质含量中等,色泽好,面团强度较强者为好,软麦更优干硬麦。对具体指标进行了讨论。

Flours and noodles quality properties prepared from 17 wheat samples were examined for the suitability of Chinese dried noodle making. The results indicated that protein content of flour and water absorption of Farinograph were related to the firmness of cooked noodles at significant level, however, they were inversely correlated to the external appearance and overall preference of cooked noodles. As for the indices of extensograph, extensibility showed similar performance as protein content of flour whereas resistance was no trelated to cooked noodles at significant level. Colour grade also played an important role in determining noodle quality. The extration rate only affected the external appearance of noodles. Based on the performances of 7 better noodle-making varieties, the optimum ranges of flour qualities for making good quality Chinese dried noodles were suggested.