小麦粉品质性状分析及组分含量与水饺皮品质关系

The analysis of wheat flowr character and the relationship between flour composition and dumpling skin quality

以5种优质小麦粉为试验原料进行组分含量及品质特性的测定,制作水饺皮和水饺,研究小麦粉特性和小麦粉组分对水饺品质的影响。结果表明:水饺品质与小麦粉中蛋白总量相关性不大,与小麦粉麦谷蛋白、麦醇溶蛋白与麦谷蛋白总含量呈现显著正相关;在淀粉含量为68%～72%的范围内,水饺品质与小麦粉中淀粉含量呈负相关,与直链淀粉含量呈负相关。

The composition and quality of five kinds of high quality wheat flour were determined.The wheat flour＇s characteristics and the effect of wheat flour＇s composition on the quality of dumpling skin and dumplings made of wheat flour were studied.The result indicated that the quality of dumpling has little relation to the wheat flour＇s total protein,and it has significant and positively correlated with wheat flour glutenin and the total content of gliadin and glutenin.In the range of 68%～72%,the quality of dumpling was negatively correlated with starch and amylose content.