摘要
为了明确不同类型淀粉粒的理化特性及其在面粉配粉中的作用,以优质强筋小麦品种新麦26的面粉为基础面粉,与分离提纯的A、B型淀粉粒按照不同的配方重组,测定重组面粉的RVA特征值,包括峰值黏度、最终黏度、衰减值、回生值、糊化温度;粉质参数(吸水量、形成时间、稳定时间和弱化度);并制作成面条进行感官评价。结果表明,添加A型和B型淀粉粒后,重组面粉的粉质图谱呈现双峰曲线,第一个峰为淀粉粒吸水形成的小峰。重组面粉中,随着B型淀粉粒的增加,面粉的吸水量和弱化度增加,稳定时间减少;峰值黏度、最终黏度、衰减值均增加。对面条进行感官评分,重组面粉制作出来的面条色泽偏暗,但是不影响光滑度,黏弹性增加,口感较好。B型淀粉粒的添加量在50%~75%时面条的品质较好。
Two types of starch granule,A（large granule） and B（small granule） were separated from wheat grain in this study. The effects of Xinmai 26 flours blending with A and B type starch granule on starch properties（RVA pasting parameters）,the water absorption,rheological properties and noodle quality were studied. The results revealed that two peaks appeared on the graph after addition of A or B type starch granule,and the first one was caused by absorbing water of starch granule. In the reconstituted flours,the water absorption and the softness of dough were increased,the stability time was decreased,and the peak viscosity,final viscosity,breakdown value were increased as the proportion of small granules increased. The color of the noodles produced from the reconstituted flour was darker,but did not affect the smoothness. The viscoelasticity was increased and the taste was good. The noodle processing quality of reconstitute flours was better when the proportion of B granule was 50% —75%.
作者
曹颖妮
余大杰
赵光华
胡京枝
张可可
裴金花
郝学飞
CAO Yingni,YU Dajie,ZHAO Guanghua,HU Jingzhi,ZHANG Keke,PEI Jinhua,HAO Xuefei(Institute of Quality Standard and Testing Technology for Agro-products,Henan Academy of Agricultural Sciences/Quality Supervision Inspection and Testing Centre of Agro-products（Zhengzhou） ,Ministry of Agriculture/Henan Key Laboratory of Grain Quality and Safety and Testing,Zhengzhou 450002,China)
出处
《河南农业科学》
CSCD
北大核心
2018年第4期149-153,共5页
Journal of Henan Agricultural Sciences
基金
河南省基础与前沿项目(122300413216)
河南省农业科学院自主创新专项基金项目
关键词
小麦
A、B型淀粉
配粉
流变学特性
面条品质
Wheat
A,B granule starch
Flour blending
Rheological properties
Noodle quality
