市售饺子用小麦粉品质性状及其加工品质特性  

Quality Traits and Processing Quality Properties of Commercial Dumpling Wheat Flour

作　　者：程飞[1] 薛义博 郑学玲[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2016年第23期10-13,共4页Food Research and Development

基　　金：河南省小麦产业技术体系建设专项资金(S2016-01-G06)

摘　　要：选取市售41份饺子用小麦粉样品,对其主要品质性状及饺子皮加工品质特性进行了测试与评价。结果表明,选取的市售饺子用小麦粉样品均符合国家行业标准LS/T3203-1993《饺子用小麦粉》,各样品在品质性状各方面均有所差异,其中水分、灰分、白度、粒度、粗淀粉、破损淀粉等基本指标差异并不显著,说明这些样品在加工精度上差别不大,而其湿面筋含量、降落数值、面团流变学特性均差异较大。饺子食品制作实验中,大部分饺子用小麦粉都可以制作出筋爽可口的饺子皮。饺子皮的色泽、韧性、爽口度、耐煮性及饺子汤特性等指标间的差异是造成饺子皮加工品质评价总分差异的主要原因。形成时间、稳定时间、粉质指数和最大拉伸阻力等性状与饺子皮口感、食味等感官评价指标均呈显著或极显著正相关。优质饺子用小麦粉品质性状的要求基本相似,可归纳如下:较低的灰分、粒度、蛋白含量、形成时间,相对较高的稳定时间和湿面筋指数、最大拉伸阻力。The quality traits and processing quality of 41 commercial dumpling wheat flours （JZF） were tested and evaluated. The results showed that all the JZF samples were up to standard （LS/T3203-1993）, no visible differences were found on the ash content,whiteness,granularity and the starch damage,that was to say,their processing degree were similar. While remarkable differences were found on wet gluten, falling number, sedimentation value and rheological properties. In the same time, most JZF could be cooked to satisfied dumpling sheets. Through analysis and compare, a highly positively correlation between development time, stability, farinograph quality number and the maximum resistance and dumpling sensory parameters were observed. In conclusion, perfect dumpling wheat flours have the same features：low ash content and protein content, small granularity, short development time , low setback, while higher final viscosity and break down.

关 键 词：市售饺子用小麦粉 面粉特性 感官评价 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]