小麦粉中蛋白质和淀粉含量对面条品质的影响

Effect of protein and starch content in wheat flour on noodle quality

对小麦粉中的蛋白质和淀粉组分进行了分离,将淀粉含量不同的混合粉制作成面条,分析其质构特性和食用品质。将面条煮制后,对熟面条进行了质构分析,测定了熟面条的硬拉伸性能、剪切性能和蒸煮损失,并进行了感官品质评价。研究结果表明:随着小麦粉中的淀粉含量的增加(蛋白质含量的降低),面条的质构特性、拉伸性能、剪切性能都呈现显著下降的变化趋势(P<0.05),而面条的蒸煮损失显著增加(P<0.05)。此外,面条的感官评价与质构分析的结果相一致。

The protein and starch components in wheat flour were separated.The noodle was made from the mixed flour with different starch content,and its texture and edible quality were analyzed.The texture of cooked noodles was analyzed,the hard tensile properties,shear properties and cooking loss of cooked noodles were measured,and the sensory quality was evaluated.The results showed that with the increase of starch content in flour(the decrease of protein content),the texture,tensile and shear properties of noodles decreased significantly(P<0.05),while the cooking loss of noodles increased significantly(P<0.05).In addition,the sensory evaluation of noodles was consistent with the results of texture analysis.