摘要
为了探讨面粉质量与手工挂面品质的关系,测试了陕西关中地区15种小麦面粉的主要品质特性,及用这些面粉制作的手工挂面的食用指标,对面粉品质与手工挂面品质的关系进行了较为全面的研究。结果表明,面粉的拉伸长度与手工挂面吸水率呈显著正相关;白度与手工挂面的色泽、表观状态、食味呈显著正相关,是影响感官评价的主要因素;沉淀值、5min拉伸阻力和拉伸能量与手工挂面品质呈显著或极显著相关,是面粉品质检测、质量控制以及预测手工挂面品质的重要指标。
In order to study relationship between the qualities of wheat flour and hand-made dry noodle, flour quality of 15 kinds of wheat from Guanzhong, Shaanxi province and their hand-made dry noodle qualities were analyzed, and their relationship were studied. The results showed that the extensibility was significantly positive correlative with water absorption of noodle; Whiteness was significantly positive correlative with noodle color, appearance condition and taste, respectively, so it was an important factor in quality evaluating of noodle; Sedimentation value, 5 min resistence and energy were significantly correlative with noodle quality, they were important factors in analyzing wheat flour quality, controlling quality of hand-made noodle production and forecasting quality of hand-made dry noodle.
出处
《麦类作物学报》
CAS
CSCD
2003年第3期5-9,共5页
Journal of Triticeae Crops
基金
农业部科技跨越计划资助项目(跨2000-6)
关键词
面粉质量
手工挂面
品质
相关分析
面团特性
Flour quality
Hand-made dry noodle
Quality evaluating
Correlation analysis
