蒸煮类面制品加工过程中色泽变化的研究

Study on the Color Change of Steamed Flour Products in the Process

面片在加工过程中的色泽变化一定程度上反映了蒸煮类面制品加工过程中的色泽变化。以2009年河北省生产推广种植的26个小麦品种的面粉及其轧制的面片为研究对象,测定了不同加工阶段、不同放置时间后面片色泽的变化,并分析了面粉色泽与面片色泽之间的相关性。结果表明:面粉加工成面片后,L*值整体下降(平均降低17.83%),a*值有升有降(平均上升64.29%),b*值整体上升(平均升高108.92%);随着生面片放置时间的延长,其L*值逐渐降低,a*值和b*值有增有减、变化规律不明显,其中,面片放置2 h后L*值平均下降2.81%,放置24 h后L*值平均降低5.66%、a*值平均升高23.91%、b*值平均升高2.48%,色泽逐渐变暗;面片熟制后L*值、a*值和b*值均呈降低趋势,其中,L*值平均降低7.87%,a*值平均降低177.19%且由正值转为负值,b*值平均降低47.00%,颜色变浅很多。面粉色泽是其L*值、a*值和b*值综合影响的结果,其中面粉的L*值和b*值对其色泽影响较大,理想的色白面制品要选用较高L*值和较低b*值的面粉,而色黄的面制品可选用较高L*值和b*值的面粉。

The color changes of dough sheets in the process reflected the color changes of steamed flour products in the process at a certain exten. In this paper, the factors affecting the color changes of steamed flour products in the process were studied by determining the color changes of dough sheets in different processing stages and storaged in different times, using 26 wheat varieties planted in Hebei Province in 2009, and their correlation with each other were analyzed and ranked. The results showed that after the wheat flours of the samples were made into raw dough sheets, L＊ values of the dough sheets all decreased with an average of 17.83%, a＊ value was up and down with an average rise of64.29%,b＊ value all rose with an average of 108.92%. With the storage time of the dough sheets pro-longing,L＊ value all decreased gradually,a＊ value and the b＊ value changed irregularly. After 2 h,L＊value of the dough sheets decreased by an average of 2.81%. 24 h later,L＊ value of the dough sheets reduced by an average of 5.66%,a＊ and b＊ value increased respectively by an average of 23.91% and2.48% with its color becoming dark. After cooked, the dough sheets were much lighter in color, whose L＊ value,a＊ value and b＊ value all showed a decreased trend,decreasing respectively by an average of7.87%, 177.19% and 47.00% with a＊ value turning from negative to positive. The color of wheat flour was relevant with its L＊ value,a＊ value and b＊ value,which the more important are L＊ value and b＊value. The ideal white flour product can use a high L＊ value and low b＊ value of the wheat flour,and yellow flour product can choose a high L＊ value and a high b＊ value of the wheat flour.