几种蛋白质对非油炸方便面品质影响的研究

Research on Effect of Severe Ptoteins on the Quality for Non-Fried Instant Noodle

以小麦粉为主要试验材料,通过品种间随机试验、均匀试验等方法,研究了小麦不同蛋白质含量和蛋白质种类对非油炸方便面品质的影响,并对结果进行相关分析、回归分析,得出以下结论:确定小麦粉中蛋白质质量分数14%左右最适宜非油炸方便面的制作。小麦蛋白中,清蛋白与复水后方便面的黏结性呈显著正相关,与复水后方便面的黏弹性呈负相关;麦谷蛋白与黏结性呈显著负相关,与黏弹性呈正相关;总蛋白量和黏结性呈显著负相关,和黏弹性呈正相关。均匀试验结果显示,醇溶蛋白含量对非油炸方便面品质指标有显著性影响:麦谷蛋白和总蛋白含量与品质指标关系均不显著。小麦粉中醇溶蛋白和麦谷蛋白含量的最佳组合为2.429和4.357 g/100 g。

Flour has been taken as mainly material in the paper. By means of varieties randomized trial,uniform Experiment . The different content and species of protein affected on non - fried instant noodle are respectively stud- ied, and calculated results are analyzed by correlation analysis, regression analysis. Conclusions are drawn as follows： determined that 14% protein was the optimum addition for making non - fried instant noodle. In the condition of pro- tein of flour,it has significantly positive relation between albumin and cohesiveness; a notable negative relation be- tween glutenin and cohesiveness; a notable positive relation between glutenin and viscoelastic. It has notable negative relation between total protein and cohesiveness, notable positive relation between total protein and viscoelastic. It has significantly effect between gliadin and quality of non - fried instant noodle. The relationship between glutenin and quality indices was no significantly effect, also total protein. The optimum contents in flour are gliadin 2. 429 g/100 g, glutenin 4. 357 g/100 g.