兰州拉面对淀粉糊化特性的要求

Requirements of Lanzhou Alkaline Stretched Noodles for Wheat Starch Gelatinization Properties

用 8个小麦品种 (系 )粉样和 7个商品面粉样品研究了兰州拉面品尝评分与淀粉糊化指标之间的关系 ,结果表明 :兰州拉面加工品质好的面粉具有以下特征 :峰值粘度、最低粘度、衰减值、最终粘度和回生值都应较高 ,糊化温度应较低。其中面条评分与峰值粘度 (r =0 .5 93 )、最低粘度 (r =0 .5 30 )、衰减值 (r =0 .5 2 8 )、最终粘度 (r =0 .5 31 )的偏相关达到显著水平。通过二次曲线回归预测确定出兰州拉面专用粉主要糊化特性指标为 :峰值粘度≥ 2 2 5RVU ;低谷粘度≥ 15 0RVU ;衰减值≥ 85RVU ;最终粘度≥ 2 4 0RVU。

The requirements of Lanzhuo alkaline stretched noodles for wheat starch gelatinization properties have been investigated by RAV.Eight main wheat cultivars in Gansu spring wheat zone and seven commercial flours were used as the materials.The partial correlation analysis result indicates that a qualified specific flour for alkaline pulled noodles should show high peak viscosity,high holding strength and high final viscosity in RAV test.Meanwhile the breakdown and the setback value should be high,while the gelatinization temperature should be low.The scores of eating quality of cooked pulled noodles correlate significantly with following gelatinization properties:peak viscosity (r=0.593*),holding strength (r= 0.530*),breakdown (r=0.528*),and final viscosity (r=0.531*).The following gelatinization index values for a specific flour for Lanzhou stretched noodles are resulted by using quadratic regression model analysis based on the performance of 15 experimental wheat flours:peak viscosity≥225RVU,holding strength≥150RVU,breakdown≥85RVU,and final viscosity≥240RAU.