面条制作中面絮特性与面团流变学特性的关系研究精选.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.9 面条制作中面絮特性与面团流变学特性的关系研究 荆鹏，郑学玲，刘翀，徐天云，刘琳 （河南工业大学粮油食品学院，河南郑州450001） 摘要：本试验选用13 种小麦样品，将面絮进行粒度分级，探究面絮粒度与面团流变学特性和面条品质的关系。结果表明：粒径 d0.336 mm 的面絮含量与糊化温度呈显著负相关（r=-0.60，P0.05 ）；0.336~0.75 mm 的面絮含量与吸水率、弱化度、糊化温度分别 呈显著正相关（r=0.64，P0.05）、显著负相关（r=-0.65，P0.05）和显著负相关（r=-0.60，P0.05 ）；0.75~1.5 mm 的面絮含量与弱化 度呈极显著负相关（r=-0.74，P0.01 ）；1.5~2 mm 的面絮含量与吸水率、弱化度分别呈极显著负相关（r=-0.72，P0.01）和显著正相 关（r=0.63 ，P0.05 ）；2~3 mm 的面絮含量分别与吸水率、弱化度呈显著负相关（r=-0.63，P0.05 ）和极显著正相关（r=0.78，P0.01 ）； 3~4 mm 的面絮含量与弱化度、糊化温度分别呈极显著正相关（r=0.69，P0.01）和显著正相关（r=0.59，P0.05 ）；d4 mm 的含量与 糊化温度呈显著正相关（r=0.67，P0.05 ）。最后得出粒径d1.5 mm 的面絮含量多有利于提高面条品质，而d1.5 mm 的含量多不利 于提高面条品质。 关键词：面絮；含量；粒度；流变学；面条；品质；相关性 文章篇号：1673-9078(2014)9-73-78 DOI: 10.13982/j.mfst.1673-9078.2014.09.0 13 Relationship between the Characteristics of Dough Pieces and the Rheological Properties of Dough during Noodle Production JING Peng, ZHENG Xue -ling, LIU Chong, XU Tian-yun, LIU Lin (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China) Abstract: The dough pieces made from thirteen wheat varieties were fractionated based on the particle size. The relationship between the particle size (d) of the dough pieces and the rheological properties of the dough with the quality of the produced noodles was investigated. The results showed that the content of dough pieces with d 0.336 mm was significantly negatively correlated with pasting temperature (r=-0.60, P0.05). The content of dough pieces with d =0.336~0.75 mm was significantly positively correlated with water absorption(r=0.64, P0.05), while negatively correlated with the degree of softening (r=-0.65, P0.05) and pasting temperature (r=-0.60, P0.05). The content