小麦粉特性与生湿面品质的关系研究

Study on Relationship between Wheat Flour Characteristics and Quality of Fresh Wet Noodles

研究了小麦粉特性与生湿面品质的关系。以13种小麦粉为原料,测定其蛋白质质量、溶剂保持力、内源酶活力等特性,并对制得生湿面的外观、质构及感官品质进行分析。结果表明,麦谷蛋白大聚体质量分数与面片亮度呈显著负相关,谷醇比与熟面黏聚性呈显著负相关,乳酸溶剂保持力与咀嚼性、感官评分呈显著正相关,脂肪氧合酶活力与硬度、咀嚼性呈显著正相关。经主成分分析和聚类分析,将13种小麦粉分为3类:第Ⅲ类小麦粉的蛋白质质量、面团流变学品质显著优于其他小麦粉,熟面食用品质最佳;第Ⅱ类小麦粉制得面片亮度显著高于其他小麦,外观品质最优。通过将国产小麦与第Ⅱ类/第Ⅲ类小麦搭配可用于制备外观与食用品质俱佳的生湿面专用粉。

The relationship between wheat flour characteristics and the quality of fresh wet noodles was investigated to provide a theoretical guidance and scientific basis on the germplasm resources screening for wheat breeding and the production of tailored flour for fresh wet noodles.Using 13 types of wheat flours as raw materials,their protein quality,solvent retention capacity,and endogenous enzymes activity were determined,and the appearance,texture,and sensory quality of the prepared fresh wet noodles were analyzed.The results showed that there was a significant negative correlation between the mass concentration glutenin macropolymer and the brightness of dough sheet.The ratio of glutenin to gliadin was significantly negatively correlated with cohesiveness of the cooked noodles.The solvent retention capacity of lactic acid was significantly positively correlated with chewiness and sensory evaluation,and the lipoxygenase activity of flour was significantly positively correlated with hardness and chewiness.Through principal component analysis and clustering analysis,the 13 types of wheat flours could be divided into three categories.Wheat flours of cluster IlI had significantly better protein quality and dough rheological quality than other wheat flours,yielding the best edible quality of the cooked noodles.Wheat flours of cluster II produced noodles with significantly higher brightness than other wheat flours,exhibiting the optimal appearance quality.Combining domestic wheat with cluster I/lI wheat could be used to prepare specialized flour for fresh wet noodles with good appearance and edible quality.