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。该研究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。

Owing to the poor adhesion of pure wheat starch (WS), Liangpi is traditionally made from wheat flour residues without gluten, and its production has not been standardized or industrialized. To provide theoretical support for the industrialization of Liangpi production, the effects of soaking WS in water (for 0–24 h) before gelatinization on the quality of Liangpi were examined. The sensory score and quality of Liangpi were remarkably increased after soaking WS for an extended duration. After soaking WS for 24 h, the elasticity, storage modulus, short-range molecular order structure level, and relative crystallinity of Liangpi increased significantly by 213.64%, 122.01%, 6.86%, and 41.68%, respectively, compared with the values in the control group (without soaking). These results suggest that soaking before gelatinization promotes the formation of WS gel. According to SEM images, the pore size of Liangpi decreases with an increased soaking duration. In addition, the content of amylose in WS granules decreases by approximately 16.58% after 24 h of soaking compared with that in the control group. However, the elasticity of Liangpi was reduced by 40.38% for WS alone when the soaking water was discarded. These results reveal that Liangpi formation is closely related to the amylase content in water after soaking. Therefore, the quality of Liangpi can be improved by soaking before gelatinization of WS to enhance amylose exudation. This study provides reference data for the processing of Liangpi.

国家重点研发计划重点专项（2016YFD0401303）；“科创中原”科技经济融合行动（豫科协发[2020]92号）一业一科技服务团（16）；河南省高等学校重点科研项目（20B550006）