摘要
选取12种育成小麦新品种,检测分析其小麦粉理化特性、面团流变特性、面条蒸煮特性等品质性状,探索其与面条蒸煮食用品质的相关性。结果表明:粗蛋白含量与煮熟面条的表面特性、韧性、光滑性和总评分呈显著正相关(p≤0.05);干、湿面筋含量与煮熟面条的表面状态和韧性呈显著正相关(p≤0.05),与光滑性和总评分正相关;沉降值与煮熟面条的适口性和食味呈正相关,与黏性负相关。面团形成时间与煮熟面条的韧性、黏性和总评分正相关,而面团稳定时间与表面状态和韧性正相关。最佳蒸煮时间与煮熟面条的韧性呈极显著正相关(p≤0.05),与黏性(p≤0.01)显著正相关。
12 various new wheat cultivars were selected, and the physicochemical, rheological and noodle cooking properties of their wheat flou rs were analyzed to investigate their correlations with cooked noodles eating quality. Those results showed the crude protein content was significantly（p≤0.05） positively correlated with surface condition, toughness, smooth and total score of the cooked noodles. Dry and wet gluten content of wheat flours were significantly （p≤0.05） positively correlated with surface condition and toug-hness,correlated positively with smooth and total evaluating score of the cooked noodles. Sedimentation value was positively correlated with the tasting quality, but negatively with correlated viscosity of the cooked noodles. The dough developing time positively correlated with toughness, viscosity and total score, and the stability time positively correlated with surface condition and toughness of the cooked noodles. The optimal cooking time was significantly （p≤0.05） posi-tively correlated with toughness, and significantly（p ≤0.01） positively with correlated viscosity of cooked noodles.
出处
《食品科技》
CAS
北大核心
2008年第8期94-99,共6页
Food Science and Technology
基金
河南省科技攻关项目(072102140007)
关键词
小麦
小麦粉
面团特性
面条
蒸煮特性
食用品质
wheat
wheat flour
dough property
noodle
cooking quality
eating quality
