藜麦-小麦粉的流变学特性及其面条研制

Rheological Properties of Quinoa-wheat Flour and Development of its Noodles

将藜麦粉以0%-30%的比例替代高筋小麦粉,研究藜麦粉替代对小麦粉品质特性及面条品质的影响。结果表明:随着藜麦粉替代量的增加,面粉峰值粘度降低47.73%、湿面筋含量降低42.52%、沉降值降低53.32%、稳定时间降低56.07%、弱化度升高84.62%,面粉加工品质下降。混合面粉中谷氨酸、脯氨酸含量降低,其余16中氨基酸含量上升,赖氨酸、组氨酸含量分别升高73.33%及80.00%,最为显著(p<0.05)。赖氨酸、异亮氨酸占总氨基酸比例为10.94%、12.67%,逐渐接近联合国粮农组织推荐比例。面条感官评价结果显示,15%藜麦粉替代量在降低对照小麦粉面条弹性、硬度、韧性的同时,使面条具有了藜麦的风味与色泽,面条表面光滑、软硬适中,口感较好。混合面粉品质特性与面条感官评价指标的相关性研究显示,湿面筋含量、沉降值、形成时间、稳定时间、延伸度、最大拉伸阻力与面条总分呈极显著正相关,弱化度与面条总分呈极显著负相关,上述指标均与食味呈极显著负相关。该研究可为藜麦粉在面条制品中的应用提供理论依据。

The effect of quinoa flour substitution on wheat flour quality and noodle quality was investigated. The results showed that with the increase of quinoa flour substitution, the peak viscosity of flour decreased by 47.73%, wet gluten content decreased by 42.52%, sedimentation value decreased by 53.32%, stabilization time decreased by 56.07%, weakening degree increased by 84.62% and flour processing quality decreased. The contents of glutamic acid and proline in the mixed flour decreased, and the contents of the other 16 amino acids increased. The contents of lysine and histidine increased(p<0.05) by 73.33% and 80.00%, respectively. Lysine and isoleucine accounted for 10.94% and 12.67% of the total amino acids, which were close to the proportion recommended by FAO. The results of noodle sensory evaluation showed that 15% quinoa flour substitution could reduce the elasticity, hardness and toughness of the control wheat flour noodle. Under 15% quinoa flour substitution, the noodle had the flavor and color of quinoa, their surface was smooth, soft and hard moderate, and the taste was good. The results showed that the content of wet gluten, sedimentation value, formation time, stability time, elongation and maximum tensile resistance were positively correlated with the total score of noodles, while the weakening degree was negatively correlated with the total score of noodles, and all of the above indexes were negatively correlated with the taste. Results of this work can provide theoretical basis for the application of quinoa flour in noodle products.