小麦粉糊化特性与冷冻熟制面条品质相关性研究  

Study on the correlation between gelatinization properties of wheat flour and quality of frozen cooked noodles

作　　者：王育红 远兵强[3] 潘治利[1,4] WANG Yu-hong;YUAN Bing-qiang;PAN Zhi-li(Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,Henan,China;College of Food Engineering,Henan Vocational College of Agricultural,Zhengzhou 451450,Henan,China;College of Agricultural Engineering,Henan Vocational College of Agricultural,Zhengzhou 4514509 Henan,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]农业农村部大宗粮食重点实验室,河南郑州450002 [2]河南农业职业学院食品工程学院,河南郑州451450 [3]河南农业职业学院农业工程学院,河南郑州451450 [4]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《粮食与油脂》2023年第1期43-47,共5页Cereals & Oils

基　　金：“十三五”国家重点研发计划项目(2018YFD0400502);2019年职业教育专业教学资源库立项建设项目(教职成司函[2019]100号,2019—20)。

摘　　要：研究小麦粉糊化特性与冷冻熟制面条的感官评分及质构特性的相关性。结果表明:小麦粉的峰值黏度、谷值黏度、最终黏度和回生值与冷冻熟制面条的感官评分呈极显著正相关,与冷冻熟制面条的拉断力呈极显著负相关,其中最终黏度、回生值与冷冻熟制面条的剪切力呈极显著负相关;小麦粉的糊化温度与冷冻熟制面条的硬度、拉断力呈极显著负相关。The relationship between the gelatinization characteristics of wheat flour and the sensory score and texture characteristics of frozen cooked noodles was studied.The results showed that the peak viscosity,trough viscosity,final viscosity and retrogradation value of wheat flour were significantly positively correlated with the sensory score of frozen cooked noodles,and were significantly negatively correlated with the tensile force of frozen cooked noodles,among which the final viscosity,retrogradation value were significantly negatively correlated with the shear force of frozen cooked noodles.The gelatinization temperature of wheat flour was negatively correlated with the hardness and tensile force of frozen cooked noodles.

关 键 词：小麦粉 糊化特性 冷冻熟制面条 感官评分 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]