糯小麦粉配粉对小麦加工品质的影响(Ⅱ)对面条品质影响的研究  

Flour Blending with Waxy Wheat Flour(Ⅱ) Effect on Noodle Quality

作　　者：孙链[1,2] 孙辉[2] 姜薇莉[2] 雷玲[2] 

机构地区：[1]雨润食品有限公司,马鞍山243000 [2]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2010年第2期18-22,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金资助项目(30671290)

摘　　要：利用1种糯小麦粉与2种非糯小麦粉配粉,研究其对配粉面条品质的影响。结果表明:糯小麦粉对面条感官评价中的色泽、食味影响较小,而对面条表观状态、韧性、黏性和光滑性影响较大。糯小麦粉的添加使得面条韧性降低,一定比例的添加有利于黏性和光滑性的改善,25%的糯小麦粉与非糯小麦粉配粉使得面条总评分最高。面条TPA测试中,糯小麦粉的添加使得面条硬度值、胶着性和咀嚼性随着配比的增加而降低,黏附性、黏聚性和回复性随着配比的增加而上升;糯小麦粉的添加还使得面条的剪切应力降低,一定比例的糯小麦配粉有利于面条延伸性的改善。To study the effect of waxy wheat flour on noodle-making quality,waxy wheat flour was blended with two kinds of non-waxy wheat flour.Results： The waxy flour affects the appearance,elasticity,stickiness and smoothness of noodles,but not the noodle color and taste.Addition of a certain amount of waxy flour decreases noodle elasticity but improves noodle stickiness and smoothness.Blending with 25% waxy flour gains the best noodle quality.In TPA traits of noodles,noodle hardness,gumminess and chewiness decrease but adhesiveness,cohesiveness and resilience increase with increasing the blending rate of waxy flour.The blending also reduces the firmness and shear stress in LKBF test.The extensibility of noodles is improved with the blending of waxy flour.

关 键 词：糯小麦 配粉 品质 面条 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]