黄淮麦区优质强筋、中筋小麦粉品质特性与面条性质的相关性分析

Correlation Analysis Between Quality Characteristics of High-Quality Strong-Gluten and Medium-gluten Wheat Flour and Noodle Properties in Huanghuai Wheat Area

本研究采用质构检测与感官评价2种方式分别对29种不同强筋、中筋小麦粉制作的面条进行评价,并对小麦粉品质特性与面条质构及感官评价的相关性进行分析。结果表明:拉断力是贯穿小麦粉性质、面条质构评价、面条感官评价的参数,针对黄淮麦区强筋中筋小麦粉制备的面条,拉断力可以作为其面条评价的关键指标。

In the present paper,texture detection and sensory evaluation were used to evaluate the noodles made from 29 different strong or medium gluten wheat flours,and the correlation between the quality characteristics of wheat flour and the texture and sensory evaluation of the noodles was analyzed.The results indicated that the breaking force was a parameter that ran through the properties of wheat flour,the texture evaluation of noodles,and the sensory evaluation of noodles.For noodles prepared from strong or medium gluten wheat flour in the Huanghuai wheat region,the breaking force could be used as a key index for the evaluation of noodles.