小麦粉特性对油条品质的影响

Effect of Wheat Flour Properties on the Quality of Youtiao(Chinese Fried Breadstick)

为了全面科学地评价小麦粉的油条加工性能,测定河南省20种不同小麦粉的品质和制成油条的相关性能,采用相关分析、多元回归分析和通径分析方法对小麦粉品质性状与油条品质之间的关系进行分析。相关性分析表明:小麦粉中湿面筋含量、吸水率、稳定时间、弱化度、拉伸阻力、延伸度、最大拉伸阻力、延伸比、吹泡面团涨力和面团能量10项指标与比容、色泽、组织结构等油条品质指标的相关性显著(P<0.05)或极显著(P<0.0 1);根据多元回归分析和通径分析得出灰分、湿面筋含量、吸水率、稳定时间、弱化度、拉伸阻力、延伸比、吹泡面团涨力为影响油条品质的主要因素。优质油条用小麦粉的关键指标推荐范围为灰分小于0.55%,湿面筋29.1%～35.3%、吸水率61.5%～64.7%、稳定时间4.4～7.2min、弱化度42.7～70.5FU、拉伸阻力346.6～525.4BU、拉伸比例2.1～3.9、吹泡面团涨力71.4～105.4mm水柱。

In order to achieve a comprehensive evaluation of Youtiao-making characteristics of wheat flour,the property parameters of wheat flour from 20 cultivars grown in Henan province,China and the quality characteristics of Youtiao made from them were determined.Along with this,correlation analysis,multiple regression analysis and path analysis were employed to analyze the effects of wheat flour properties on Youtiao quality.The result of correlation analysis showed that the effects of wet gluten content,water-absorbing capacity,stability time,softening degree,resistance to extension,maximum resistance,extension rate,extensograph energy,alveograph dough tenacity（P） and alveograph dough strength（W） on the quality of Youtiao were significant or extremely significant.The results of linear regression analysis and path analysis showed that wet gluten content,water-absorbing capacity,stability time,softening degree,resistance to extension,extension rate and alveograph dough tenacity（P） were the most important factors that affect the quality of Youtiao.In addition,of all wheat cultivars investigated,8 could provide the best specialized flour for Youtiao making.The appropriate ranges of important flour traits for making high-quality Youtiao were suggested as follows： ash content less than 0.55%,wet gluten content 29.1%-35.3%,water-absorbing capacity 61.5%-64.7%,stability time 4.4-7.2 min,softening degree 42.7-70.5 FU,resistance to extension 346.6-525.4 BU,extension rate 2.1-3.9,and alveograph dough strength（W） 71.4-105.4 mmH2O.