黍子粉对小麦面团流变特性和面条品质的影响

Effects of Millet Flour on Rheological Characteristics of Wheat Dought and Noodle Quality

为探究黍子粉对小麦面团粉质特性、黏弹特性和面条品质的影响以及面团流变学特性与面条品质之间的相关性分析。在小麦粉中添加0%、10%、20%、30%、40%比例的黍子粉,测定不同黍子粉添加量面团的流变学特性和面条的蒸煮特性、质构特性。结果表明:面团的弱化度、弹性模量和黏性模量,面条的断条率和蒸煮损失率随着黍子粉添加量的增加呈上升趋势;而面团的吸水率、稳定时间和形成时间,面条的粘聚性、回复性、拉伸力和拉伸距离则呈下降趋势。当黍子粉添加量为20%时,面条的硬度、胶着度、咀嚼性分别为777.8 g、637.7、588.06,与其他黍子粉添加量相比均达到最优。黍子小麦混合粉面团的弹性模量、黏性模量和弱化度与面条的拉伸力、拉伸距离等呈负相关,证明了黍子粉在面条品质定向改变方面的应用潜力。

To investigate the effects of millet flour on the farinaceous properties, viscoelastic properties and noodle quality of wheat dough, and the correlation analysis between dough rheological properties and noodle quality. Millet flour was added in the proportion of 0%, 10%, 20%, 30% and 40% to wheat flour, and the rheological properties of dough, cooking properties and texture properties of noodles with different amounts of millet flour were determined. The results showed that the weakening degree, elastic modulus and viscosity modulus of the dough, the breaking rate and the cooking loss rate of the noodles increased with the increase of the amount of millet flour;while the water absorption rate, stabilization time and forming time of the dough, the cohesion, recovery, stretching force and stretching distance of noodles showed a downward trend. When the addition amount of millet flour was 20%, the hardness, stickiness and chewiness of noodles were 777.8 g,637.7, and 588.06, respectively, which were optimal compared with other additions of millet flour. The elastic modulus,viscous modulus and weakening degree of millet-wheat mixed flour dough were negatively correlated with the stretching force and stretching distance of the noodles, which proved the application potential of millet flour in the directional change of noodle quality.