市售颗粒小麦粉溶剂保持能力及制作挂面的品质分析

Analysis of Solvent Retention Capacity and Noodle-making Quality of Commercial Semolina Flour

选取市售8种颗粒小麦粉样品和1种普通小麦粉,测试评价二者的颗粒特性、理化品质、溶剂保持能力的区别,制作挂面以评价颗粒小麦粉的加工品质特性。结果表明,颗粒小麦粉的粒径分布与普通小麦粉之间差异显著(P<0.05),普通小麦粉中粒径(D50)为60.32μm,颗粒小麦粉中粒径(D50)均大于77.43μm。与普通小麦粉相比,颗粒小麦粉灰分和损伤淀粉含量低,面筋指数高、面筋质量好。除乳酸保持能力外,颗粒小麦粉的其余三种溶剂保持能力均显著低于普通小麦粉(P<0.05)。颗粒小麦粉挂面拥有良好的柔韧性和耐煮性,干物质吸水率和蒸煮损失率显著高于普通小麦粉挂面(P<0.05)。颗粒小麦粉挂面煮后的硬度、粘附性较低,延伸性较好,表现出较好的质地及爽滑不易断的特征。

This study selected commercially available eight semolina flour samples and one common wheat flour as raw materials.The particle characteristics,physicochemical indexes and solvent retention capacity were tested with the aim of clarifying the difference between the two and the reasons for it.Meanwhile,this paper evaluated the processing quality properties of semolina flour in terms of making traditional dried noodles.Significant differences(P<0.05)were found between the particle size distributions of semolina and common wheat flours.Semolina flour had a larger grain size.The average particle size(D50)of common wheat flour was 60.32μm while the semolina flour samples were bigger than 77.43μm.Compared to the common wheat flour,semolina flour had lower ash and damaged starch content,higher gluten index and better gluten quality.Except for the lactic acid retention ability,the remaining three solvent retention abilities of the semolina flour were significantly lower than those of common wheat flour(P<0.05).Semolina flour dried noodles had the advantage of flexibility and excellent cooking resistance.The percentage of dry matter water absorption was significantly higher than that of common wheat flour noodles(P<0.05).Although semolina flour noodles had a high rate of cooking loss,its hardness and adhesiveness were low,the extensibility of the noodles was better.These showed better texture as well as elasticity.