糯小麦粉添加比例对中国干白面条品质的影响

Effect of Waxy Wheat Flour Blending on Quality of Dry White Chinese Noodles

研究了糯小麦粉添加比例对中国干白面条(DWCN)品质的影响。糯小麦粉以0、10%、20%、30%、40%、50%、60%、70%、80%、90%和100%的比例添加到扬麦17号(1)粉中,并且以0、20%、40%、60%和80%的比例添加到扬麦158(1)、扬麦158(2)和扬麦17号(2)中。结果表明40%的糯小麦粉添加比例制成的DWCN具有最好的品质,其中添加40%糯小麦粉的扬麦158(1)混合粉制作的DWCN评分最高,而100%糯小麦粉则最差。DWCN的评分在很大程度上不受流变学性质如粉质仪和拉伸仪参数以及小麦粉组分、而更多的是受淀粉糊化性质的影响。DWCN质量可以通过增加峰值温度、或降低峰值黏度和回生值而加以改善。中等偏差流变学性质的100%糯小麦粉不适合于制作删,而以适当比例(40%)将糯小麦粉添加到非糯小麦粉中可能有助于改善DWCN品质。

The quality of dry white Chinese noodles （DWCN） made from wheat flour blended with waxy wheat flour was determined. Waxy wheat flour was blended with Yangmai 17 （ 1 ） at rate of 0, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% separately, and was blended with Yangmai 158（1）, Yangmai 158（2） and Yangmai 17（2） at 0, 20%, 40%, 60%, and 80% separately. Results show the best scores of DWCN is found in the blends with 40% waxy flour. Yangmai 158（1） blended with 40% waxy flour gains the highest total score, and 100% waxy flour is the worst. The total scores of DWCN is not affected by rheological property and ingredients significantly, but is strongly affected by starch pasting property indices; DWCN quality can be improved by increasing peak temperature, or decreasing peak viscosity and setback. 100% waxy flour with medium and bad rheological property is not suited for DWCN making, and blending waxy flour into normal wheat flour at a proper proportion （40%） will improve DWCN quality.