摘要
研究筛分得到的不同粒度区间小麦粉对挂面品质的影响。将小麦粉筛分为4个区间(140目~160目、160目~180目、180目~200目及200目以上)并分别制作挂面,研究不同粒度小麦粉的基本理化指标、面片结构及挂面品质。结果表明:随小麦粉粒度减小,其粗蛋白、湿面筋呈先升高后降低的趋势,而面筋指数呈现先降低后升高;小麦粉面片中蛋白质二硫键含量呈先升高后降低的趋势;观察发现(180~200)目小麦粉制作面片中面筋网络形成最佳。挂面的硬度、咀嚼性、黏附性、最佳蒸煮时间随着小麦粉粒度的减小呈下降趋势,抗弯曲性能和感官评价得分呈现先升高后降低,(180~200)目小麦粉表现最佳;表面微观观察发现小麦粉的粒度越小,挂面中淀粉与蛋白质网络结合越差。综上所述,粒度范围为(180~200)目小麦粉所制得的挂面面团中有更多的二硫键,面条中蛋白质网络结构更加均匀致密,挂面有更好的耐拉伸和抗弯性能,更适合制作挂面。
The effects of different particle size ranges of wheat flour on quality of fine dried noodles were studied. The wheat flour was sieved into four sections, including（140~160）mesh range,（160~180）mesh range,（180~200）mesh range and 200 mesh above range, and which were made into fine dried noodles. In this paper, the basic physical and chemical indexes of wheat flour, patch structure, fine dried noodles quality were studied. The results showed that with decrease of wheat flour particle size, crude protein content, wet gluten of wheat flour increased firstly and then decreased, but gluten index decreased firstly and then increased; the disulfide bond increased firstly and then decreased in wheat flour patch; wheat flour in（180~200）mesh range had the optimum gluten network through observation. When the particle size was smaller, the hardness, chewiness, adhesiveness, optimum cooking time of fine dried noodles decreased, the flexural resistance and sensory evaluation score of fine dried noodles firstly increased and then decreased, and wheat flour in（180~200）mesh range showed the best performance; the combination of starch and protein was more loose with decrease of wheat flour particle size by surface microscopic observation. In a word, the patch of fine dried noodles made from wheat flour in（180~200）mesh range had more disulfide bond content, and protein network structure in noodles was more homogeneous and dense, and fine dried noodles had better tensile and bending resistance performance. The wheat flour in（180~200）mesh range was suitable for fine dried noodles production.
出处
《食品科技》
CAS
北大核心
2018年第1期157-163,共7页
Food Science and Technology
基金
公益性行业(农业)科研专项(201303070)
小麦和玉米深加工国家工程实验室开放课题(2015001247)
河南工业大学高层次人才基金项目(2015BS009)
关键词
小麦粉
粒度
破损淀粉
质构分析
蒸煮品质
wheat flour
particle size
damaged starch
texture analysis
cooking quality
