食品与发酵工业 >

2019 , Vol. 45 >Issue 16: 109 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019985

研究报告

小麦粉品质与调味面制品品质的相关性分析

  • 冷越 ,
  • 唐梦琦 ,
  • 周梦舟 ,
  • 肖甚圣 ,
  • 刘刚 ,
  • 王学东
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  • 1 (武汉轻工大学 食品科学与工程学院,湖北 武汉,430023)
    2 (农产品加工与转化湖北省重点实验室(武汉轻工大学),湖北 武汉,430023)
    3 (湖北工业大学 生物工程与食品学院,湖北 武汉,430068)
硕士研究生(王学东教授为通讯作者,E-mail:xuedong-wuhan@163.com)。

收稿日期: 2019-01-16

  网络出版日期: 2019-09-23

基金资助

方便即食食品制造关键技术开发研究及新产品创制(2016YFD0400700)

收起

Correlation between wheat flour quality and seasoning flour products quality

  • LENG Yue ,
  • TANG Mengqi ,
  • ZHOU Mengzhou ,
  • XIAO Shensheng ,
  • LIU Gang ,
  • WANG Xuedong
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  • 1 (School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)
    2 (Hubei Key Laboratory for Processing and Transformation of Agricultural Products(Wuhan Polytechnic University), Wuhan 430023, China)
    3 (School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China)

Received date: 2019-01-16

  Online published: 2019-09-23

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摘要

为优选调味面制品专用小麦粉,并使小麦粉在调味面制品中发挥最佳作用,研究了小麦粉品质与调味面制品品质的相关性。采用相关性分析并建立逐步回归方程,以产品硬度、径向膨胀率、持油能力等为评价指标,分析了影响产品品质的原料组分。结果表明,吸水性指数与总淀粉含量、干面筋含量显著负相关(P<0.05),与面筋指数极显著负相关(P<0.01)。水溶性指数与总淀粉含量、面筋指数呈显著负相关(P<0.05),与直支淀粉比、脂肪呈极显著正相关(P<0.01)。径向膨胀率与灰分、水溶剂保持力和Na2CO3溶剂保持力呈显著负相关(P<0.05),与湿面筋含量、蔗糖溶剂保持力呈极显著负相关(P<0.01)。硬度与干面筋含量呈极显著正相关(P<0.01)。该研究对调味面制品专用粉品质改良具有一定指导作用,并为小麦粉生产优质产品提供参考。

关键词： 小麦粉; 调味面制品; 相关性; 品质

本文引用格式

冷越 , 唐梦琦 , 周梦舟 , 肖甚圣 , 刘刚 , 王学东 . 小麦粉品质与调味面制品品质的相关性分析[J]. 食品与发酵工业, 2019 , 45(16) : 109 -114 . DOI: 10.13995/j.cnki.11-1802/ts.019985

Abstract

In order to optimize the wheat flour used for seasoning flour products, raw material components that could affect product quality were analyzed by evaluating product hardness, radial expansion rate, oil holding capacity etc. The results showed that the water absorption index of seasoning flour products was significantly negatively correlated with total starch content and dry gluten content of the flour (P<0.05), and was extremely significantly negatively correlated with gluten index (P<0.01). Moreover, the water solubility index was significantly negatively correlated with total starch content and gluten index of the flour (P<0.05), and was extremely significantly positively correlated with the ratio of amylose to amylopectin and fat content (P<0.01). The radial expansion ratio was significantly negatively correlated with ash content, water solvent retention capacity and sodium carbonate solvent retention capacity of the flour (P<0.05), and was extremely significantly negatively correlated with wet gluten content and sucrose solvent retention capacity (P<0.01). The hardness was extremely significantly positively correlated with dry gluten content (P<0.01). This study has certain guidance for improving the quality of wheat flour used for seasoning flour products, as well as for developing wheat flour products with high quality.

Key words： wheat flour; seasoning flour products; correlation; quality

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