赤麦5号与沈免96的淀粉性状及面条品质的研究

Study on Starch Properties and Noodle Qualities of Chimai 5 and Shengmian 96

[目的]为研究糯小麦与普通小麦配麦的淀粉性状及面条品质。[方法]以糯小麦品系赤麦5号和普通的强筋小麦品种沈免96为材料,研究它们不同比例配麦的淀粉性状和面条品质。[结果]随着赤麦5号比例的增加,高峰黏度、低谷黏度、最后黏度、反弹值和糊化温度均呈递减的趋势,稀懈值和搅拌值先下降后上升。赤麦5号与沈免96配麦制作面条较单一品种好,以2∶8最好,面条色泽、表观状态、适口性、韧性、黏性、光滑性、食味和总分都达到了较高的值。[结论]糯小麦和普通小麦按一定比例搭配有利于部分淀粉性状的改善和面条部分品质的改良。

[Objective] The research aimed to study the starch properties and noodle qualities of blended wheat of waxy wheat and common wheat. [Method] With waxy wheat line Chimai 5 and common strong gluten wheat variety Shengmian 96 as materials, their starch properties and noodle qualities of blended wheat in different proportion were studied. [Result] With the increment of Chimai 5 proportion, peak viscosity, valley viscosity, final viscosity, setback value and gelatinization temperature all showed decreasing trends, and breakdown value and stirring number first decreased and then ascended. Noodle produced by blended wheat of Chimai5 and Shengmian96 was better than that by single variety, which in the proportion of 2：8 was best and noodle color, appearance, palatability, toughness, viscosity, smoothness, taste and total score all reached to higher values. [Conclusion] Collocating waxy wheat with common wheat in certain proportion was propitious to the improvement of part of starch prosperities and the mend of some noodle qualities.