面粉质量与手工挂面品质关系的研究  

Relationship between Qualities of Wheat Flour and Hand-made Dry Noodle

作　　者：罗勤贵[1] 魏益民[1] 欧阳韶晖[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《麦类作物学报》2003年第3期5-9,共5页Journal of Triticeae Crops

基　　金：农业部科技跨越计划资助项目(跨2000-6)

摘　　要：为了探讨面粉质量与手工挂面品质的关系,测试了陕西关中地区15种小麦面粉的主要品质特性,及用这些面粉制作的手工挂面的食用指标,对面粉品质与手工挂面品质的关系进行了较为全面的研究。结果表明,面粉的拉伸长度与手工挂面吸水率呈显著正相关;白度与手工挂面的色泽、表观状态、食味呈显著正相关,是影响感官评价的主要因素;沉淀值、5min拉伸阻力和拉伸能量与手工挂面品质呈显著或极显著相关,是面粉品质检测、质量控制以及预测手工挂面品质的重要指标。In order to study relationship between the qualities of wheat flour and hand-made dry noodle, flour quality of 15 kinds of wheat from Guanzhong, Shaanxi province and their hand-made dry noodle qualities were analyzed, and their relationship were studied. The results showed that the extensibility was significantly positive correlative with water absorption of noodle; Whiteness was significantly positive correlative with noodle color, appearance condition and taste, respectively, so it was an important factor in quality evaluating of noodle; Sedimentation value, 5 min resistence and energy were significantly correlative with noodle quality, they were important factors in analyzing wheat flour quality, controlling quality of hand-made noodle production and forecasting quality of hand-made dry noodle.

关 键 词：面粉质量 手工挂面 品质 相关分析 面团特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]