摘要
研究了不同比例的糯小麦粉添加到一定量非糯小麦粉后对淀粉粘度仪参数和面条品质的影响。结果表明,添加糯小麦粉后,以直链淀粉含量与直/支比变化为主,而蛋白质、湿面筋、支链淀粉等成分含量与沉降值等变化较小。高峰粘度、低谷粘度、最后粘度、反弹值、糊化温度、峰值时间等粘度仪参数与蛋白质含量、湿面筋含量、沉降值、直链淀粉含量、直/支比等品质性状呈显著或极显著正相关,与支链淀粉含量呈极显著负相关,但这些品质性状都与稀懈值、搅拌值无显著相关。此外,还建立了面条品质预测的线性回归方程:y=443.13-6.61x1(支链淀粉含量)-251.51x2(直/支比)。
Changes in starch pasting properties and noodle quality of non-waxy flours from one wheat vat after blending with different proportion of waxy wheat flour were studied. Results showed that the lose content （AC） and the ratio of amylase content to amylpectin content （RAAM） have been changed cultiamy - much bigger than the other quality traits. The peak viscosity, trough viscosity, final viscosity, setback, pasting temperature, peak time were significantly and positively correlated to grain protein content, wet gluten content, sedimentation value, AC and RAAM, significantly and negatively correlated to amylpectin content （AMC）. There were no correlations between stirring number, breakdown and these quality traits. In order to overcome the disadvantages of sensory test and predict noodle quality effectively, a regression equation y = 443.13-6.61x1-251.51x2 where x1 and x2 denote AMC and RAAM, respectively, was established.
出处
《中国农学通报》
CSCD
2007年第11期122-125,共4页
Chinese Agricultural Science Bulletin
基金
安徽省人才基金项目
安徽省教育厅项目(2004jq148
2004kj158
2006jql122)
关键词
糯小麦
配粉
淀粉特性
面条品质
waxy wheat
wheat flavor blending
starch pasting properties
noodle quality
