面条品质评价指标及评价方法的研究

Study on the Evaluation Indexes and Methods of Noodle Quality

为了全面科学地评价小麦品种的面条加工特性,测定了29个北方小麦品种的面粉品质和鲜湿面条的制作品质,采用相关分析和多元回归分析方法,分析了面粉品质指标与鲜面条加工品质之间的关系。结果表明,面条的蒸煮损失率、拉伸强度、拉断力、延伸率与面条综合得分间的相关系数分别为-0.429、0.944、0.796和0.398,相关性很强,可以用作面条品质的辅助评价指标,即辅助综合得分来评价面条品质;面团的形成时间、稳定时间及弱化度与面条的综合得分和蒸煮损失率均呈极显著相关,面粉中的总淀粉含量与面条的综合得分呈显著相关,并且面粉白度、蛋白质含量、湿面筋含量、沉淀值、吸水率、形成时间、稳定时间、弱化度、总淀粉含量、直链淀粉含量、支链淀粉含量、支直链淀粉比等12项指标都不同程度地进入了面条的上述5个品质评价指标的回归方程,进一步说明用这5个指标来综合评价面条品质是可取的。根据面条各品质指标的相关性推出各品质指标在面条综合评价中所占的权重,再将利用回归方程算出的5个面条品质评价指标的数据进行标准化处理以消除量纲的影响后,即可计算出某个小麦品种所生产面条的综合评价分数。本研究即通过这一方法从29个供试小麦品种中优选出了6个优质面条用小麦品种,它们分别是洛展1号、泰山23、温麦4号、太空6号、淮麦16、温麦8号。

In order to comprehensively evaluate the flour characters of wheat for making noodles, 29 wheat varieties from Northern China were selected in this study to evaluate their qualities on mill and making noodles. Fresh noodles were made and evaluated on their qualities through analyzing the relationships between flour quality and fresh noodle quality by means of correlation and regression analysis. The results show that correlation between noodle comprehensive scores and the loss of cooking, tensile strength, resilience and elongation are significant with correlation coefficients of -0. 429, 0. 944, 0. 796, and 0. 398, respectively, and those indexes could be used as assisted appraisal indexes, namely, evaluation noodles quality by colligate points. An extremely correction is observed between dough development time, stability time, degree of softening and synthetic scores, loss of cooking with starch content in wheat flour and synthetic scores of noodle. Regression analysis shows that flour whiteness, protein content, wet gluten content, sedimentation value, water-absorbing rate, development time, stability time, softening level, starch content, amylase content, amylopectin content, amylopectin and amylase starch ratio all can enter into the regression equation produced by the above evaluation indexes. This further confirms that noodle quality could be evaluated by these five indexes. Through weight of quality indexes in noodle comprehensive evaluation according to correction of noodle quality and five evaluation indexes data by regression equation, synthetic scores of noodle produced by certain wheat can be calculated. 6 high quality noodle-using wheat variety were chose from 29 experimental wheat varieties, which are Luozhan 1, Tanshan 23, Wenmai 4, Taikong 6, Huaimai 16, and Wenmai 8.