小麦蛋白和淀粉特性与油条品质的相关性研究

Correlation of wheat protein, starch properties and deep-fried dough sticks quality

测定8种小麦粉中的蛋白组分、淀粉组分、膨胀势和糊化特性,并对其制作的油条进行感官评价和质构测定,分析小麦蛋白及淀粉特性与油条感官评分及质构指标的相关性。结果表明:麦谷蛋白、剩余蛋白、膨胀势、峰值黏度、最低黏度、最终黏度、衰减值增加有利于提高油条的感官品质;直链淀粉含量的增加对油条的感官品质有不利影响;麦谷蛋白、膨胀势、峰值黏度、最低黏度、最终黏度增加,有利于提高油条弹性降低油条的硬度。

Wheat protein, starch properties, swelling power and pasting properties of eight kinds of wheat flours were analyzed, and their relationships with deep-fried dough sticks quality were investigated through sensory evaluation and TPA test of deep-fried dough sticks and statistical analysis. Results showed that the glutenin, residual protein, swelling power, peak viscosity, final viscosity and breakdown were positive correlation with sensory evaluation of deep-fried dough sticks, while the amylose content was negative correlation with sensory evaluation. In addition, the glutenin, swelling power, peak viscosity, minimum viscosity, final viscosity and breakdown were positive correlation with springiness, but negative correlation to hardness.