摘要
为研究不同品种小麦粉与速冻熟制面条质构特性之间的关系,选取30种小麦制粉,用FOSS定氮仪、快速黏度仪、粉质仪和拉伸仪等测定面粉品质指标,制作速冻熟制面条,用质构仪测定质构特性。采用描述性统计、主成分和聚类分析方法对30种小麦面粉和速冻熟制面条的质构关系进行了分析。结果表明:不同品种小麦粉的湿面筋、糊化温度、弱化度、粉质质量指数与硬度呈极显著相关(P<0.01);蛋白质、湿面筋、总淀粉含量、最终黏度、回生值、糊化温度、粉质吸水率、粉质曲线稳定时间、面团形成时间、弱化度、粉质质量指数、拉伸曲线面积、拉伸阻力、最大拉伸阻力与剪切力呈极显著相关(P<0.01);小麦粉的粉质特性,除衰减值、峰值时间和延伸度外,均与拉伸力呈极显著相关(P<0.01)。根据方差贡献率提取出可以反映原变量84.023%信息的5个因子,因子1主要反映面粉的粉质拉伸特性,因子2反映小麦粉糊化特性,因子3反映蛋白质特性,因子4和因子5共同反映小麦粉的淀粉特性。这些性状在小麦粉的评价方面起着重要作用,在加工中要注重对它们的选择。聚类分析将30种小麦粉分为4类,结果表明,不能仅凭小麦粉的指标数据和质构数据来选择制作速冻熟制面条的原料,还需考虑到感官评价的影响。该结论可为小麦粉在速冻熟制面条加工应用方面提供一定的理论参考。
The purpose of this study was to investigate the relationship between wheat flour quality and texturecharacteristics of frozen cooked noodles for different wheat cultivars. Thirty kinds of winter wheat flours in HenanProvince were collected as the experimental material. The content of protein was studied with the FOSS 2300automatic Kjeldahl apparatus and the rheology properties and RVA indices were also determined. The texture indiceswere measured after the flour was made into frozen cooked noodles. Relationships between the wheat flour variety andthe texture properties of frozen cooked noodles were investigated by descriptive statistics, principal component analysis（PCA） and hierarchical cluster analysis （HCA）. The results showed that hardness was very significantly associated with wetgluten, pasting temperature, degree of softening and farinograph quality number （P〈0.01）. Firmness was very significantlyassociate with protein, wet gluten, starch, final viscosity, setback, pasting temperature, water absorption, dough stability, doughdevelopment, degree of softening, farinograph quality number, area of drawing curve, extensible resistance and maximumresistance （P〈 0.01）. Breaking strength was significantly associated with all the qualities of flour except breakdown, peak timeand extensibility （P〈0.01）. Based on the scree plot and the contribution rate of variance, 5 principal components wereextracted by the principal component analysis, which could reflect 84.023% of the information of original variables.According to the principle of 0.5, the first factor dominated farinogram stability time, development time, degree ofsoftening, farinogram quality index, tensile curve area, the maximum tensile resistance, tensile resistance, tensile ratioand the maximum tensile ratio, which showed a strong positive correlation. The second factor dominated starch, peakviscosity, final viscosity, low viscosity, setback value and peak time. The third index included protein content, wet glutenand extensibility. The forth factor dominated starch, breakdown, peak time and water absorption. The fifth factordominated amylose content and pasting temperature. HCA classified 30 varieties into 4 main groups on the basis of themeasured parameters, which was consistent with the result of PCA score plots. Among the wheat flours of the first andsecond groups, the starch content, tensile resistance, the maximum tensile resistance, tensile ratio, the maximum tensileratio and dough formation time were smaller, while the peak viscosity, low viscosity, final viscosity and setback, protein,wet gluten content, amylose and elongation of frozen cooked noodles were slightly larger. The texture indices werelarger and the sensory score was higher in the frozen cooked noodles. Seen from the quality index of wheat flour, textureindex and sensory score of frozen cooked noodle, we can find that the flour raw material for making frozen cookednoodles cannot be selected only by the index data of wheat flour and texture data of noodles, and the effect of sensoryevaluation should also be considered. The result can provide some theoretical basis for the selection and processing ofwheat varieties.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2017年第3期307-314,共8页
Transactions of the Chinese Society of Agricultural Engineering
基金
河南省重大科技专项(151100110100)
郑州市科技重大专项(152PZDZX026)
新乡市科技重大专项(ZD16005)
河南省高等学校重点科研项目(15A550019)
关键词
主成分分析
聚类分析
品质控制
小麦品种
粉质特性
速冻熟制面条
principal component analysis
cluster analysis
quality control
wheat variety
flour quality
quick frozen cooked noodle
