摘要
以5个中国小麦品种和8个法国小麦品种为材料,研究了拉伸参数、粉质参数、蛋白质品质、糊化参数等小麦品种籽粒品质与面条品质的关系;对比了中法小麦品种面条品质的差异,并对其形成原因进行了分析;探讨了试验原料、数据分析方法和试验方法等因素对试验结果的影响;探讨了用质构仪评价面条品质时的代表性品质指标。研究结果发现,45min时拉伸参数,稳定时间,沉淀值,加入酶活抑制剂时所测糊化参数可以做为评价中国小麦品种面条用面粉品质的主要依据;沉淀值可作为小麦品种选育过程中预测面条筋力的首选指标;由质构仪所测得的硬度和断裂能量可做为主要代表性指标分别反映面条的粘弹性和筋力特性。中国小麦品种的面条粘结性和煮制吸水率较大,最佳煮制时间和干物质失落率较小,干面条的抗弯强度和熟面条的硬度、咀嚼性和筋力较低。蛋白质质量和糊化特性较低是形成这种差距的主要原因。
Five Chinese wheat varieties and eight French wheat varieties were tested on their wheat quality and Chinese dried noodle quality. Results showed that, extensograms measured in 45min, stability in Farinograms, sedimentation value and pasting parameters measured with 0. 5mM AgNO3 could be used as main considered parameters to evaluate flour quality for producing noodles. Sedimentation value could be used as the most important consideration for breeding noodle wheat variety. Hardness and 1st fracture work done gotten from the texture analyzer could be used as the typical parameters to evaluate noodle viscosityelasticity and strength separately. Comparably speaking, Chinese wheat varieties are lower than French varieties in dried noodle's anti - belting ability and cooked noodle's hardness,chewiness,springiness and adhesiveness . It is mainly because that Chinese wheat variety are lower in protein quality and pasting property than French ones. It should be put attention on that samples,testing condition and method have great influence on research result.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2003年第1期31-36,共6页
Journal of the Chinese Cereals and Oils Association
基金
农业科技跨越计划支助项目
国家"九五"农业科技攻关项目部分研究内容
