小麦粉对我国传统食品-油条品质影响的探讨

Effects of Different Wheat Flours on Quality of Youtiao

通过采用不同品质的面粉和添加不同改良剂的面粉进行油条制作,对油条的理化特性变化进行研究,并采用感官品尝来评价油条的食用品质,目的是探讨面粉品质对油条品质的影响因素,以提高油条品质和口感,寻找评价油条品质的理化指标。研究结果表明面粉中的湿面筋含量与质量和淀粉含量是影响油条品质的主要因素。中等筋力的面粉制作的油条感官评价值较高。通过对油条的含油量、脂肪酸值、糊化度、氮溶指数等的测定,表明油条的糊化度都较高,接近95%,说明油条高温油炸能够使淀粉充分糊化,但随着油炸时间的延长,油脂的游离脂肪酸值增长较快。

Youtiao（fried dough trip） is a kind of Chinese traditional food for breakfast.To discuss effects of wheat flour quality on the edible quality of Youtiao,to improve Youtiao sensory quality,and to develop evaluating indexes for Youtiao quality,the physical/chemical change and sensory evaluation of Youtiao made by different wheat flour with food additives were studied in this work.It is indicated that wet gluten content,gluten quality,and starch content of wheat flour are the main factors influencing Youtiao quality.Youtiao made of medium strength flour has high sensory evaluation value.Through measuring the oil content,the fatty acid value,the starch gelatinization degree and the nitrogen solubility index of Youtiao,it is indicated that the starch gelatinization degree of Youtiao closes to 95%,showing high temperature frying can make starch gelatinized fully.But,with fry time prolonging,the fatty acid value of oil increases quickly.