宁糯1^#小麦粉在LL面专用粉中应用研究

Study on application of ningnuo 1^# wheat flour in LL-noodles

由于糯小麦几乎不含直链淀粉,所以在食品工业和非食品工业具有重要应用价值。小麦粉面团粘弹性与小麦粉中直链淀粉含量呈有较大关系,小麦粉直链淀粉含量适中或偏低时,制成面条具有较好韧性和食用品质;直链淀粉增加,面条硬度增加、持水力和粘弹性下降,调整直、支链淀粉比例,能改善面条质地、增加粘弹性。该文报道糯小麦粉在LL–面专用粉中配粉应用,及采用宁糯1#小麦粉替代部分淀粉后LL–面品质变化等研究,以期为面条专用粉配粉研究提供新的思路。

Waxy wheat plays an important role in both food and non-food industry for very low consistence of amylose. It is said the content of amylose in the wheat flour has a close relationship with viscoelasticity of the wheat dough. Moderate or low amylose content helps noodles to retain good toughness and keep food quality. With the increase of amylose content, the noodles become more tough, but the hydraulic and elasticity decreased. In a word, noodles quality can be improved, such as increasing the viscoelastic, by reducing amylose proportion. This paper refers the application of flour blending in LL-noodles with waxy wheat flour, as well as the effects on quality when part of starch was replaced with flour Ningnuo 1^# in LL-noodles, etc. It provides a new way of thinking for the study on flour blending in noodles special flour.