因纯小麦淀粉黏着性差，凉皮常使用小麦粉洗面筋后剩余的浆液蒸制，导致其标准化和工业化程度较低。本文考察小麦淀粉糊化前的浸泡处理（0-24 h）对凉皮品质的影响，以期为凉皮加工提供一定理论支持。结果表明随浸泡时间延长，凉皮感官评分及食用品质明显升高。与未浸泡组相比，浸泡24 h后所得凉皮的弹性、储能模量和凉皮中淀粉的短程有序性及相对结晶度增加幅度最明显，分别为213.64%、122.01%、6.86%和41.68%，即淀粉糊化前的浸泡处理，促进淀粉凝胶的形成。扫描电子显微镜（SEM）图显示凉皮内孔隙宽度随着浸泡时间延长有减小趋势。另外与未浸泡组相比，浸泡24 h时淀粉中直链淀粉含量明显降低约16.58%，而去除此时渗出的直链淀粉后再蒸制凉皮，其弹性不仅没有增加反而降低40.38%，揭示浸泡促进小麦淀粉胶凝作用与直链淀粉渗出关系密切。总之小麦淀粉浸泡处理促进直链淀粉渗出，能够改善凉皮食用品质，该研究可为凉皮加工提供参考。
Due to the poor adhesion of pure wheat starch (WS), Liangpi was always made from wheat flour residues without gluten. In order to provide support theoretically to the industrialization of the production of Liangpi, WS was used as raw material. The effect of soaking of WS in water on the quality of Liangpi was studied in this paper. It was shown that the sensory score of Liangpi was increased after soaking of WS. After 24 h soaking of WS, the springiness, storage modulus, short-range molecular order structure level and relative crystallinity of Liangpi (WS gel) were decreased by 213.64%, 122.01%, 6.86%, and 41.68% in comparison with the control group (0 h soaking), respectively. The size of pores in Liangpi was decreased after soaking of WS. In addition, the content of amylose in WS granules was decreased by 16.58% after 24 h soaking in comparison with the control group. However, the springiness of Liangpi was reduced by40.38%, by using the WS without the soaking water (24 h). All these results were shown that the formation of Liangpi was closely related to the amylase content in water after soaking. Therefore, the quality of Liangpi was improved by soaking before gelatinization of WS. This study provided data for the processing of Liangpi.
国家重点研发计划重点专项（2016YFD0401303）； 2021年度“科创中原”科技经济融合行动（豫科协发92号） 一业一科技服务团（16）；河南省高等学校重点科研项目编号（20B550006）