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食品与发酵工业  2021, Vol. 47 Issue (16): 226-232    DOI: 10.13995/j.cnki.11-1802/ts.025872
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
河套地区不同小麦粉品质特性对其面条品质的影响
雍雅萍1, 王吉力特1, 李云玲1, 高翠霞2, 王艳茹2, 苏靖1*
1(河套学院 农学系,内蒙古 巴彦淖尔,015000)
2(内蒙古兆丰河套面业有限公司,内蒙古 巴彦淖尔,015000)
Effects of different quality wheat flour on noodle quality in Hetao area
YONG Yaping1, WANG Jilite1, LI Yunling1, GAO Cuixia2, WANG Yanru2, SU Jing1*
1(Department of Agriculture, Hetao College,Bayannur 015000,China)
2(Inner Mongolia Zhaofeng Hetao Flour Co.Ltd.,Bayannur 015100,China)
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摘要 为研究不同品种河套小麦粉与面条质构之间的关系,选取了14种该地区生产的特色小麦粉,采用粉质仪、拉伸仪、黏度仪等测定了小麦粉品质指标,并制作成面条,用质构仪测定质构指标。采用Pearson相关分析、主成分分析、聚类分析对小麦粉品质指标与面条质构关系进行分析。结果表明,湿面筋与最低黏度、最终黏度、回升值、糊化温度、峰值黏度呈显著负相关(P<0.05);破损淀粉与崩解值呈显著负相关(P<0.05);破损淀粉、吸水率、弱化度与面条硬度、黏聚性、胶着性呈显著负相关;崩解值、形成时间、稳定时间与硬度、胶着性、咀嚼性呈显著正相关(P<0.05)。根据方差累计贡献率提取出的6个主成分可以反映原变量90.39%的小麦粉综合信息,另外聚类分析将这14种小麦粉分为四类。综上,选择面条制作原料时要考虑蛋白质和湿面筋含量、蛋白质组成和比例以及蛋白质与淀粉之间的交互作用。该研究为河套地区小麦粉加工提供一定的理论参考。
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雍雅萍
王吉力特
李云玲
高翠霞
王艳茹
苏靖
关键词:  河套小麦粉品质  面条品质  主成分分析  聚类分析    
Abstract: To study the relationship between different varieties wheat flour and texture of noodles in hetao area, fourteen different kinds of wheat flour produced in this area were selected was raw materials. The wheat flour quality indexes were measured by rheology properties and viscosity meter. And the wheat flour was made into noodles, while the noodle texture indexes were examined by texture meter. Moreover, pearson correlation analysis, principal component analysis and cluster analysis were used to explore the relationship between wheat flour quality index and noodle texture. The results showed that wet gluten was significantly negatively correlated with the lowest viscosity, final viscosity, setback, pasting temperature and peak viscosity (P<0.05). In addition, the damaged starch was significantly negatively correlated with the breakdown (P<0.05), and the damaged starch, water absorption rate and degree of softing were significantly negatively correlated with the hardness, adhesiveness and gumminess of noodles. In contrast, breakdown, development time, and stability time were significantly positively correlated with hardness, gumminess, Chewiness (P<0.05). According to the cumulative contribution rate of variance, six principal components could be extracted to reflect the comprehensive information of wheat flour with the original variable of 90.39%. Besides, clustering analysis could classify these fourteen kinds of wheat flour into four categories. It is suggested that the selection of noodle raw materials depends on the content of protein and wet gluten, the composition and proportion of protein as well as the interaction between protein and starch. This study provides theoretical references for wheat flour production regarding processing noodles in the Hetao area.
Key words:  Hetao wheat flour quality    noodle quality    principal component analysis    clustering analysis
收稿日期:  2020-10-13      修回日期:  2021-02-23                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 河套学院自然科学基金(HYZQ201831)
作者简介:  硕士,讲师(苏靖讲师为通讯作者,E-mail:165634113qq.com)
引用本文:    
雍雅萍,王吉力特,李云玲,等. 河套地区不同小麦粉品质特性对其面条品质的影响[J]. 食品与发酵工业, 2021, 47(16): 226-232.
YONG Yaping,WANG Jilite,LI Yunling,et al. Effects of different quality wheat flour on noodle quality in Hetao area[J]. Food and Fermentation Industries, 2021, 47(16): 226-232.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025872  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/226
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