摘要
以13种小麦为原料,将面絮按粒度分级,对不同粒度的面絮分布与籽粒、小麦粉、面条品质进行相关性分析,探索采用面絮评价小麦粉制作面条品质的适应性。结果表明,小颗粒面絮(d<1.5 mm)含量与籽粒水分呈显著或极显著负相关,大颗粒面絮(d>1.5 mm)含量与其呈显著或极显著正相关;小颗粒面絮含量与面筋指数呈显著正相关,大颗粒面絮含量与其呈显著负相关;小颗粒面絮含量与面条质构参数呈显著或极显著正相关,大颗粒面絮含量与其呈显著或极显著负相关;小颗粒面絮含量与面条感官评价得分呈显著或极显著正相关,大颗粒面絮含量与其呈极显著负相关。综合结果表明:采用面絮评价小麦粉制作面条品质具有可行性,小颗粒面絮含量多,有利于提高面条品质;大颗粒面絮含量多,不利于提高面条品质。
Thirteen kinds of different wheat have been selected as materials for the experiment in the paper. The dough pieces were fractionated into different fractions of varying particles sizes by sieving process. The relation- ship between distribution dough pieces and the quality of grain, wheat flour, and noodles were also studied to evalu- ate the applicability about using dough pieces to evaluating the quality of wheat flour noodle. The study found that the content of small dough pieces （ d 〈 1.5 mm） were significantly/very significantly negative correlated with moisture content of grain and the content of big dough pieces （ d 〉 1.5 mm） were significantly/very significantly positive corre- lated with moisture content of grain. The content of small dough pieces were also significantly positive correlated with flour gluten index, and the content of big dough pieces were significantly negative correlated with flour gluten index. The content of small dough pieces were significantly/very significantly positive correlated with many texture analyzer parameters, and the content of big dough pieces were significantly/very significantly negative correlated with many texture analyzer parameters. The content of small dough pieces were significantly/very significantly positive correlated with the sensory evaluation scores of noodle, and the content of big dough pieces were significantly/very significantly negative correlated with the sensory evaluation scores of noodle. The results showed that it was feasible to evaluate noodle quality of flour with dough pieces. The smaller dough pieces, the better quality of noodle would be ; the bigger dough pieces, the worse quality of noodle would be.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第11期12-18,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31271816)
国家和河南省小麦产业技术体系建设专项(CARS-03
S2010-01-G06)
公益性行业(农业)科研专项(201303070)
关键词
面絮
粒度
含量
面条
品质
评价
dough pieces, particle size, content, noodle, quality, valuation
