为研究食用碱对小麦淀粉特性及面条表面黏性影响的变化规律，该研究采用低场核磁共振仪、快速粘度仪、质构仪等分别研究食用碱对淀粉糊化特性、凝胶特性以及面条表面黏性等的影响。研究表明随着食用碱添加量的增加，面团吸水率、强结合水含量呈升高趋势，淀粉糊化黏度值增大，衰减值、回生值减小。淀粉透明度、溶解度和膨润率不断提高，析水率逐渐降低。食用碱添加至0.4%时，淀粉的凝胶破裂强度降低至40.81%，凝胶破裂距离增加至17.99%，凝胶黏度增加至30.94%。食用碱的添加可显著降低面条的表面黏性。面条表面黏性与面团吸水率、强结合水含量、淀粉溶解度、凝胶破裂距离呈负相关，与淀粉冻融特性、回生值、衰减值呈正相关。食用碱提高了淀粉的糊化稳定性、凝胶弹性以及冻融稳定性，降低了面条的粘连程度。

In order to study the changes of gelatinization properties of wheat starch and noodles surface viscosity, the effects of dietary alkali on starch gelatinization properties, gel properties, noodle surface viscosity were studied by using low field nuclear magnetic resonance (NMR), rapid viscometer and texture analyzer. The results showed that with the increase of edible alkali, the water absorption and strong binding water content of dough increased, the gelatinization viscosity value of starch increased, and the attenuation value and retrogradation value decreased. The transparency, solubility and swelling rate of starch increased continuously. However, with the increase of freeze-thaw cycles, the water evolution rate of starch decreased. When the dietary alkali was added to 0.4%, the gel breaking strength of the starch decreased to 40.81%, the gel breaking distance increased to 17.99%, and the gel viscosity increased to 30.94%. The addition of dietary alkali can significantly reduce the surface viscosity of noodles. Surface viscosity was negatively correlated with dough water absorption, strong binding water content, starch solubility and gel breaking distance, and positively correlated with starch freeze-thaw characteristics, retrogradation value and attenuation value. Dietary alkali increased gelatinization stability, gel elasticity and freeze-thaw stability of starch, and reduced the degree of adhesion of noodles.

河南工业大学自科创新基金支持计划（省属高校基本科研业务费专项资金项目）（2020ZKCJ13）