小麦面粉对油炸型方便面感官品质的影响  

Effect of Wheat Starch on the Sensory Quality of Fried Instant Noodles

作　　者：陈旭[1] 尹京苑[1] 赵镭[2] 侯国友 米军峰 高海燕[1] 

机构地区：[1]上海大学,上海200444 [2]中国标准化研究院食品与农业标准化研究所,北京100088 [3]今麦郎食品有限公司食品安全研究所,河北邢台055350

出　　处：《食品科学》2010年第19期29-32,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAK04A05)

摘　　要：以同一厂家不同产品不同批次的方便面生产专用面粉和相应的成品为研究对象,测定面粉的总淀粉含量、直链淀粉含量、降落值以及面粉的糊化特性、方便面的TPA实验指标和感官品质等指标,并对其相关性进行分析,探讨面粉各指标对方便面感官品质的影响。结果表明:降落值和直链淀粉与起始糊化温度呈极显著正相关,与峰值黏度和方便面的各个感官指标呈极显著负相关;总淀粉含量与各个感官指标成极显著正相关。因此面粉中直链淀粉含量和降落值较低、总淀粉含量较高的时候,方便面成品感官品质较好。To investigate the effect of wheat starch on the sensory quality of instant noodle,some indexes such as the total starch content,amylose content,sedimentation volume,and pasting properties of special purpose flour （twenty batches of five product varieties from one manufacture） for the production of instant noodles and the texture profile analysis （TPA） experimental indicators and sensory quality of corresponding processed instant noodles,and the correlations between flour and instant noodle properties were analyzed. Sedimentation volume and amylose content were both highly positively correlated with initial pasting temperature,but highly negatively correlated with peak viscosity and instant noodle sensory evaluation indexes,and total starch content was highly positively correlated with instant noodle sensory evaluation indexes. Therefore,lower amylose content and sedimentation volume and higher total starch content of flour are all beneficial to the improvement of sensory quality of instant noodles.

关 键 词：小麦面粉 方便面 感官品质 

分 类 号：TS211.8[轻工技术与工程—粮食、油脂及植物蛋白工程]