糯小麦与普通小麦面粉混配对面团及面条质构特性的影响

EFFECTS OF WAXY AND COMMON FIOUR BLENDING ON DOUGH AND NOODLE TEXTURE PROPERTIES

用质构仪测定了两个筋力不同的普通小麦品种与糯小麦按不同比例混合后面团的拉伸特性、粘度特性和煮熟面条的质构特性(TPA)。结果表明,添加糯麦粉可降低山农12面粉的最大拉伸阻力,增加延伸度,并进一步改善拉伸面积和拉力比数,添加40%糯麦粉为比较合适的混配比例。而添加糯麦粉对山农11的拉伸特性无显著改善。添加糯麦粉增大了山农12和山农11面团的粘度、粘着性,可以用糯麦粉来调节普通小麦面粉的粘度指标,山农11本身具有较高的面团粘度,不宜添加糯麦粉调节面团粘度。煮熟面条质构特性的TPA曲线表明,两种面粉中添加糯麦粉均可以降低面条的硬度、粘着性、胶着性,增加面条的弹性和恢复性,可通过添加糯麦粉提高面条食用品质。面条TPA与面团指标相关分析表明面条硬度、胶着性与面团最大拉伸阻力、拉力比数呈显著正相关关系、而与面团延伸度呈显著负相关关系,在育种早期可以用面团质构特性来预测面条品质。

In order to understand the quality and using of waxy wheat, the dough and noodle texture properties were studied by mixing waxy wheat flour and nonwaxy wheat flour at different gluten and ratio. Two nonwaxy wheat were selected and blended with waxy flour, dough extensibility properties and stickness property and TPA - property of noodle were tested and analysed. The results indicated that maximum anti - extensibitity of Shannong12 was reduced,while the dough extensibility was increased,and the extension area and R/E notin were improved when adding the waxy flour. Moreover,the dough extensibility appeared good at blending ratio 40% waxy flour to 60% strong gluten flour. However, the dough extensibility of Shannong1 1 was not affected when blending with waxy flour. The dough stickness and cohesiveness of shannong 12 and shannong 11 were increased blending with waxy flour. So the dough stickness of strong gluten flour characteristics can be adjusted by mixing waxy flour, but Shannongl l was not suibable to add waxy flour because of stickness itself. Hardness, adhesiveness and gumminess of two type flour can be reduced with blending of waxy flour but springiness and resilience can be increased from the curve of TPA of cooking noodleo The correlation analysis between TPA of noodle and dough simple characteristics showed that there was significantly positive correlations between hardness and adhesiveness of noodle and dough maximum resistance and R/E, but negative correlation appeared significantly between hardness and gumminess of noodle and dough extensibility. So, noodle quality can be forecasted by using texture property of dough at early stage of weate breeding .