糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响

Effects of Waxy Flour Blending on Starch Properties and Noodle Quality of Non-waxy Flour

按照一系列梯度比例,将2种糯性小麦面粉分别添加到7种普通小麦面粉(分强筋组和中筋组)中,探讨不同配比对普通小麦面粉的淀粉品质特性(直链淀粉含量、膨胀势、RVA粘度曲线参数)和面条品质的影响。结果表明,配粉能明显降低普通面粉的直链淀粉含量、提高膨胀势,但由于混合粉中的糯麦面粉和普通面粉分别糊化,先后形成“糯麦高峰”和“普通小麦高峰”,混合粉的高峰粘度反而降低。添加糯麦面粉明显降低反弹值、延缓凝沉速度和程度,也能减小保鲜面条的评分降幅,从而能明显延长鲜湿面条的货架寿命。所用的糯麦品系属于中筋偏弱类型,因而可降低强筋组面粉的筋力,使面条软硬适中;但使中筋组面条变软、评分降低。因此,下一步工作需要选育适于面条配粉的中筋或中筋偏强型高白度糯性小麦。

In order to explore the effects of waxy flour blending on starch properties （ amylose content, swelling power and RVA pasting parameters） and noodle quality, the waxy flours from two lines were added in different proportion into seven non-waxy flours （strong-gluten group and middle-gluten group）, respectively. The results showed that the amylose content of non-waxy flour decreased significantly when blending with more than 15 percent waxy flour, while the swelling power and water-holding power of all blends obviously increased correspondingly. There were two viscosity peaks, the waxy-wheat peak and the common-wheat peak, appeared successively in RVA pasting process due to the waxy and com- mon flour pasting respectively. Therefore, the peak viscosities of the blends did not increase as expected. The flour blends showed minor final viscosities and setbacks, slower speed and lower degree of retrogradation than their controls, and the quality scores of boiled noodles （made from common flours or flour blends） decreased evidently after 48 h storage, but the latter had better score, which might suggest that waxy flour could extend the shelf life of Chinese fresh-wet raw noodle. However, the waxy lines were weak middle-gluten with red grain, which not only could reduce the strength of strong-gluten flours and make it suitable for good noodle＇s hardness, but also soften the noodle made from middlegluten flours and reduce its quality score. The results suggested that the strong/middle-gluten waxy wheat cultivars with high whiteness would be the breeding target in our future program.