面条制作中面絮特性与面团流变学特性的关系研究

Relationship between the Characteristics of Dough Pieces and the Rheological Properties of Dough during Noodle Production

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d<0.336 mm的面絮含量与糊化温度呈显著负相关（r=-0.60，P<0.05）；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，P<0.05）、显著负相关（r=-0.65，P<0.05）和显著负相关（r=-0.60，P<0.05）；0.75~1.5 mm的面絮含量与弱化度呈极显著负相关（r=-0.74，P<0.01）；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，P<0.01）和显著正相关（r=0.63，P<0.05）；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，P<0.05）和极显著正相关（r=0.78，P<0.01）；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，P<0.01）和显著正相关（r=0.59，P<0.05）；d>4 mm的含量与糊化温度呈显著正相关（r=0.67，P<0.05）。最后得出粒径d<1.5 mm的面絮含量多有利于提高面条品质，而d>1.5 mm的含量多不利于提高面条品质。

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, P<0.05). The content of dough pieces with d =0.336~0.75 mm was significantly positively correlated with water absorption(r=0.64, P<0.05), while negatively correlated with the degree of softening (r=-0.65, P<0.05) and pasting temperature (r=-0.60, P<0.05). The content of dough pieces with d =0.75~1.5 mm had a very strong negative correlation with the degree of softening(r=-0.74, P<0.01). The content of dough pieces with d = 1.5~2 mm was very strongly negatively correlated with water absorption (r=-0.72, P<0.01) and significantly positively correlated with the degree of softening (r=0.63, P<0.05). The content of dough pieces with d = 2~3 mm was significantly negatively correlated with water absorption (r=-0.63, P<0.05) and very strongly positively correlated with the degree of softening (r=0.78, P<0.01). The content of dough pieces with d = 3~4 mm had a very strong positive correlation with the degree of softening (r=0.69, P<0.01) and was significantly positively correlated with the pasting temperature (r=0.59, P<0.05). The content of dough pieces with d>4 mm was significantly positively correlated with the pasting temperature (r=0.67, P<0.05). The paper draws the conclusion that a high content in dough pieces with d<1.5 mm can improve the quality of the noodles, but a high content in dough pieces with d>1.5 mm may negatively affect the quality of noodles.