面粉对挂面品质影响研究

Study on the effect of flour on dried noodle quality

原料面粉是影响挂面品质的主要因素,本研究选择了市面上常见的八种面粉作为原料面粉,分别了测定了各自的主要质量指标,然后用同样的工艺加工成挂面,分别进行质构分析、蒸煮试验和感官评价。试验结果表明:面粉中灰分含量高,面条硬度增加、黏度、回复性降低;湿面筋含量高,面条的回复性、拉伸阻力增加。面粉中的灰分含量是影响挂面蒸煮损失的主要原因之一,也是影响挂面感官评价得分的主要因素之一。面条品质包括质构品质、拉伸品质、蒸煮品质和感官品质,这些品质不仅受到原料面粉中灰分、蛋白质、淀粉、油脂成分的影响,而且受到这些高分子物质分子结构及其互相作用的影响,因此研究面粉品质与挂面品质指标之间的关系的科学道路任重道远。

Raw flour is the main factor who affecting the quality of the noodle, we choose eight common flour as raw material flour, and measured main quality indexes of all samples. Then the dried noodles by using different flour were processed by the same process, and texture analysis, cooking test and sensory evaluation were conducted respectively. The results showed that with the growing of the ash content in flour, the hardness was increased and the viscosity and resilience was decreased; the content of wet gluten was increased, and the resilience and tensile strength of noodles were also increased. The ash content in flour is one of the main reasons that affect the cooking loss of dried noodles, and it is also one of the main factors that affect the score of noodle sensory evaluation. Noodle quality includes texture quality, tensile quality, cooking quality and sensory quality. These qualities are influenced not only by ash, protein, starch and oil of the flour, but also on the molecular structure and interaction of these polymers. Therefore, the quality of flour and the quality of the noodles are studied. The scientific path of the relationship still has a long way to go.