高筋粉添加量对油塔子品质的影响

Effect of High-Gluten Flour Addition on the Quality of Youtazi,a Traditional Halal Wheaten Food in Xinjiang

为研究油塔子品质,将不同比例高筋粉添加到市售小麦粉中制成油塔子,分析复配粉对油塔子的微观结构、基本指标及感官品质的影响,并对其理化品质指标进行主成分分析。结果表明:随着高筋粉添加量的增加,油塔子的表观状态、口感、表皮色泽和综合评分均显著增加(P<0.05),在高筋粉添加量为40%时达到峰值。由主成分分析可知,前4个主要成分共同解释了累计方差贡献率的91.998%,可以说明样品绝大部分信息,通过主成分计算综合得分由大至小依次为:添加量40%>添加量50%>添加量60%>添加量30%>添加量20%>添加量10%>添加量0%。感官评定表明,高筋粉添加量为40%得分最高,与主成分分析结果基本一致,由此得出高筋粉添加量为40%,油塔子品质最佳。

Youtazi were made from ordinary wheat flour incorporated with different proportions of high-gluten flour,and their microstructure,physicochemical properties and sensory quality were analyzed.Principal component analysis(PCA)was carried out on their physicochemical properties.The results showed the appearance,mouthfeeling,skin color and overall sensory score of Youtazi increased significantly(P<0.05)with increasing the amount of high-gluten flour up to 40%.PCA showed that the first four principal components explained 91.998%of the total cumulative variance.The PCA scores for the quality of Youtazi with different proportions of high-gluten flour added decreased in the following order:40%>50%>60%>30%>20%>10%>0%.The sensory evaluation demonstrated that the highest sensory score was attained at an addition level of 40%,which was basically consistent with the results of PCA.It was concluded that the quality of Youtazi was the best with the addition of 40%high-gluten flour.