面粉面筋数量和质量与鲜湿面条品质的关系  

RELATIONSHIP BETWEEN GLUTEN AND THE QUALITIES OF NOODLES

作　　者：张晓燕[1] 陆启玉[1] 蔡凤仪[1] 钟南京[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2006年第2期25-28,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以河南农业科学院提供的12种小麦为材料,分析了它们的湿面筋含量、干面筋含量、面筋指数与面条品质的关系.结果表明:湿面筋含量与面条的干物质吸水率、干物质损失率、蛋白质损失率呈高度显著负相关,与面条的剪切应力呈高度显著正相关;与面条的粘结性、回复性、剪切力、拉断力、拉断应力呈显著正相关.干面筋含量与面条的粘结性呈高度显著正相关;与面条的回复性、剪切力、剪切应力呈显著正相关;与面条的干物质吸水率、干物质损失率、蛋白质损失率呈显著负相关.面筋指数与面条的拉伸距离呈高度显著正相关;与面条的硬度、粘合性、剪切力、拉断力、拉断应力呈显著正相关;与面条的弹性、粘结性、回复性、干物质吸水率、干物质损失率呈显著负相关.The relationship between gluten and the qualities of noodles was studied with 12 wheat varieties as material. The results showed that the wet gluten content were significantly correlative with dry weight and protein losses, dry material absorption and shear of the noodles, significantly correlative with gumminess, resilience, shear force, tensile force, tensile stress of the noodles. The dry gluten content were significantly correlative with cohesiveness, significantly correlative with resilience, shear force, shear stress, dry weight and protein losses, dry material absorption of the noodles. Gluten index was significantly correlative with tensile strength, significantly correlative with hardness, springiness, cohesiveness, gumminess, resilience, shear force, tensile force, tensile stress, dry weight and protein losses, dry material absorption of the noodles.

关 键 词：湿面筋含量 干面筋含量 面筋指数 面条品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]