糯小麦对面粉及面条品质的影响  

Effects of Waxy Flour Blending on Flour Properties and Noodle Quality

作　　者：张剑[1] 张杰[2] 李梦琴[1] 肖志刚[3] 辛颖[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南工业大学粮油食品学院,河南郑州450052 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《河南农业大学学报》2008年第4期446-449,460,共5页Journal of Henan Agricultural University

基　　金：河南省科技攻关项目(062410003)

摘　　要：采用不同的配比将糯小麦粉加入到面粉中,通过测定一系列面粉指标和面条指标,以研究糯小麦配粉对面粉及面条品质的影响.结果表明:随着糯小麦粉比例的增加,支链淀粉含量、支直比、湿面筋含量和沉降值增加;直链淀粉含量、总淀粉含量及降落数值下降;面粉的峰值黏度、最终黏度与回升值都逐渐降低,而糊化温度变化不显著;面条的品质也随之改变,先变好后变差,当糯麦粉含量10%时面条的品质达到最佳;糯小麦的应用对延长面条的保质期也有一定的效果.In order to study the influence of blending flour on quality of flour and noodle, the waxy wheat flour was added to the common flour by different proportions to determine a series of parameters of flour and noodle. The result indicated that the amylocellulose content, ratio of amylocellulose and amylopectin, total starch content and falling number decreased significantly after blending with waxy flour, while wet gluten content, Zeleny sedimentation value and amylopeetin increased respectively. The gelatinization parameters such as the maximum viscosity, final viscosity and setback decreased sig- nificantly, and the gelatinization temperature changed in a very small scope. By the changing of waxy flour content, the quality of noodle had a obvious variation. When the content of waxy flour is 10% , the quality of noodle is the best. The application of waxy flour in the common flour had also good effect on extent shelf life of noodle.

关 键 词：糯小麦 配粉 淀粉特性 面条 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]