小麦粉溶剂保持力特性与挂面力学质地的关系  

Relationships between Solvent Retention Capacity of Wheat Flour and Mechanical Properties of Dried Noodles

作　　者：姜松[1] 贾丹凤[1] 伍娟[1] JIANG Song JIA Danfeng WU Juan(School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品科学》2016年第19期112-116,共5页Food Science

基　　金：镇江市科技支撑计划(社会发展)项目(SH2013073);江苏高校优势学科建设工程项目

摘　　要：为了探究小麦粉溶剂保持力（solvent retention capacity,SRC）特性与挂面力学质地之间的相关性,选取品质性状差异较大的6 种小麦粉进行4 种SRC的测定,利用物性仪对其制作的挂面蒸煮前后力学质地进行测定.结果表明：乳酸溶液SRC与弹性模量、断裂位移、断裂应力、硬度、咀嚼性之间均呈显著或极显著正相关（r=0.84～0.92）,与蒸煮损失率呈极显著负相关（r=-0.99）;蔗糖溶液SRC与断裂应力、咀嚼性、蒸煮损失率之间均呈显著相关（r=0.84、0.82、-0.83）;碳酸氢钠溶液SRC与内聚性、弹性、面条吸水率之间均呈显著或极显著相关（r=-0.87、-0.85、0.98）;蒸馏水SRC与挂面品质指标之间相关性均不显著.SRC方法可以在-定程度上替代传统品质指标（蛋白质含量、湿面筋含量、十二烷基硫酸钠沉降值和破损淀粉含量）测定方法,有效预测挂面力学质地.Six wheat varieties and lines were used to analyze the relationships between solvent retention capacity （SRC） ofwheat flour and mechanical properties of dried noodles. Meanwhile, the texture quality and cooking characteristics of driednoodles were tested using a texture analyzer. Results indicated that lactic acid SRC was correlated positively with elasticitymodulus, fracture displacement, fracture stress, hardness and chewiness （r = 0.84–0.92）, respectively, while it was correlatednegatively with cooking loss （r = ？0.99）. Sucrose SRC was significantly correlated with fracture stress （r = 0.84）, chewiness（r = 0.82） and cooking loss （r = ？0.83）, respectively. Sodium bicarbonate SRC was correlated significantly with cohesiveness（r = ？0.87）, springiness （r = ？0.85） and water absorption rate of cooked noodles （r = 0.98）, respectively. Water SRC was notcorrelated significantly with the qualities of noodles. The SRC test could be used as an alternative to the traditional tests ofprotein content, wet gluten content, sodium dodecyl sulfate, sodium salt sedimentation value and damaged starch content forthe prediction of mechanical properties of dried noodles.

关 键 词：小麦粉 溶剂保持力特性 挂面 力学质地 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]