小麦粉兰州拉面制作适宜性研究

Research on the Suitability of Wheat Flours for Lanzhou Ramen Noodles Making

兰州拉面通过餐饮业的连锁经营,使传统面制品成为品牌经营、以产品带动产业发展的典范。在兰州拉面连锁经营过程中,适宜制作兰州拉面的小麦粉供给和产品标准化,是影响经营效益、产品质量的主要问题之一。制粉企业需要适宜制作兰州拉面的小麦原料及面粉的质量标准。以陕西关中平原主要栽培小麦品种磨制面粉为原料,通过专业拉面师傅拉面制作过程,以及专职食品感官评价人员拉面产品的感官评价,筛选适宜制作兰州拉面的小麦粉,为企业拉面粉标准的制定提供参考依据。结果显示,在拉面制作过程的感官评价中,拉面师傅对“拉伸力大小”比较敏感,其次为和面难易程度及面团软硬程度;小麦品种西农583、郑麦366、伟隆169、西农822、百农207和中麦578等品种适宜制作兰州拉面。研究发现拉面制作过程的感官评价总分与吹泡参数的关系较为密切,而拉面产品烹饪后的感官评价总分与拉伸参数的关系较为密切。

Through the chain operation of the catering for the Lanzhou ramen noodles(hand-extended noodles)traditional noodle products become a model for brand management and a sample of product-driven catering industrial development.In the process of Lanzhou ramen chain operation,the supply of wheat flour uitable for making Lanzhou ramen and flour standardization are one of the main problems affecting business benefit and product quality.Milling companies need wheat ingredients and flour standards for making Lanzhou ramen.Flours of wheat varieties mainly cultivated in Guanzhong Plain were used as raw materials,the ramen was made by professional ramen masters.The ramen were evaluated by full-time food sensory evaluators,so wheat flour suitable for making Lanzhou ramen is screened out to provide a reference basis for the formulation of ramen standards.The results showed that in the sensory evaluation of ramen making process,the ramen master was more sensitive to“Extending force”,followed by“Degree of mixing and hardness of dough”.The wheat varieties of Xinong 583,Zhengmai 366,Weilong 169,Xinong 822,Bainong 207 and Zhongmai 578 as samples were more suitable for making Lanzhou ramen.It was found that the total sensory evaluation score of the ramen making process was closely related to the Alveograph parameters,while the total sensory evaluation score of the ramen product after cooking was closely related to the Extensograph parameters.