蛋白质、淀粉、硬度和色泽与小麦面条品质的关系

Effects of protein, starch, hardness and color on wheat noodle quality

对蛋白质、淀粉特性、硬度和色泽与小麦面条品质的关系进行了综述和讨论。提高蛋白质含量和质量有助于改善中国面条的适口性、咬劲和弹性,但对煮面的外观性状为负向影响。直链和支链淀粉的比例及淀粉糊化特性与面条的表观和光滑性有关。中国面条要求面粉颜色白、灰分低,较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。

This paper briefly reviews the effect of protein content and quality and starch property on wheat noodle quality. Increased protein content and gluten quality contributed positively to noodle quality mostly by improving palatability, elasticity, and stickness, but negatively associated with color and appearance of cooked noodle. Amylose/amylopectin ratio and starch viscosity mostly affected softness, elasticity, and smoothness. High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.