小麦粉品质与半干面品质相关性研究

Study on Correlation between Wheat Flour Quality and Semi-dry Noodles Quality

以9种市售面条粉为材料,采用主成分和相关性方法分析小麦粉品质与半干面品质的相关性。结果表明市售面条粉的降落数值、最终黏度、回升值、粉质吸水率、稳定时间对半干面品质的影响较大;降落数值、最终黏度和回升值与黏附性呈负相关,吸水率与弹性呈正相关,拉伸面积与生面片的△b*(0~24 h)呈极显著负相关,拉伸阻力与硬度、咀嚼性呈显著正相关。

The correlation and principal components analysis(PCA)between the quality of wheat flour and the quality of semi-dry noodles were analyzed by using 9 kinds of commercially available noodle flour.The results showed that the falling value,final viscosity,maximum viscosity,setback,water absorption,stability of the commercially available noodle flour had a great influence on the quality of the semi-dry noodles.The falling value,final viscosity and setback were negatively correlated with adhesion.The water absorption was positively correlated with elasticity.The energy was significantly negatively correlated with the△b*(0-24 h)of the dough piece.Resistance to extension was significantly positively correlated with the hardness and chewiness of the semi-dry noodles.