食品与发酵工业 >

2023 , Vol. 49 >Issue 21: 198 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033197

研究报告

前、中、后路小麦粉挂面制作品质差异性分析

  • 王杰 ,
  • 王晓建 ,
  • 郑学玲
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  • 1(河南工业大学 粮油食品学院,河南 郑州,450001)
    2(山东鲁花(延津)面粉食品有限公司,河南 新乡,453200)
第一作者:硕士研究生(郑学玲教授为通信作者,E-mail:zhengxueling@126.com)

收稿日期: 2022-08-03

  修回日期: 2022-10-20

  网络出版日期: 2023-12-08

基金资助

现代农业(小麦)产业技术体系专项资金资助项目(CARS-03)

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Analysis on quality difference of dried noodles made from front, middle, and rear road wheat flour

  • WANG Jie ,
  • WANG Xiaojian ,
  • ZHENG Xueling
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  • 1(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
    2 (Shandong Luhua (Yanjin) Flour Food Co.Ltd., Xinxiang 453200, China)

Received date: 2022-08-03

  Revised date: 2022-10-20

  Online published: 2023-12-08

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摘要

该研究通过对小麦制粉生产线2种原料的前、中、后路粉的面粉理化指标、糊化特性、面团流变学特性、面片色泽、面片动态流变学特性以及挂面制品品质进行分析,探究后路粉制品与前、中路粉制品的品质差异。结果表明,2种小麦原料前、中、后路粉各指标变化具有显著规律性,同一原料前、中、后路小麦粉组分分布,面粉特性以及制品品质存在显著性差异(P＜0.05)。与前、中路粉相比,后路粉麸星面积大,蛋白质、膳食纤维、湿面筋、干面筋、灰分含量高,峰值黏度、谷值黏度、衰减值、回生值显著降低,面团形成时间延长,但稳定时间下降。延伸度升高,最大拉伸阻力减小,拉伸比例减小。在挂面制品的品质分析中,后路粉挂面最佳蒸煮时间、蒸煮损失率、抗弯折强度、硬度、咀嚼性均显著升高,吸水率、柔韧性、黏附性、最大拉断距离均显著降低。研究结果可为后路粉的开发和利用奠定基础。

关键词： 膳食纤维; 流变学特性; 挂面; 蒸煮品质; 质构特性

本文引用格式

王杰 , 王晓建 , 郑学玲 . 前、中、后路小麦粉挂面制作品质差异性分析[J]. 食品与发酵工业, 2023 , 49(21) : 198 -205 . DOI: 10.13995/j.cnki.11-1802/ts.033197

Abstract

The study explored the quality difference between rear road flour products and front and middle road flour products by analyzing the flour physicochemical indexes, pasting properties, dough rheological properties, dough sheet color, dynamic rheological properties of dough sheet, and the quality of dried noodles from the front, middle, and rear road flour of the wheat flour production line. The results showed that the changes in the indexes of the front, middle and rear road flour of the two wheat materials had significant regularity, and there were significant differences in the distribution of wheat flour components, flour characteristics and product quality in the front, middle and rear roads of the same raw material (P＜0.05). Compared with the front and middle road flour, the rear flour had a large bran speck area, and the contents of protein, dietary fiber, wet gluten, dry gluten, and ash were high, the peak viscosity, valley viscosity, breakdown viscosity, and setback viscosity reduced, the dough formation time prolonged, but the stability time decreased. As the elongation increased, the maximum tensile resistance decreased and the tensile ratio decreased. In the quality analysis of dried noodles, the best cooking time, cooking loss rate, bending strength, hardness, and chewiness of the dried noodles made with the rear flour significantly increased, while the water absorption, flexibility, adhesion, and maximum breaking distance of the dried noodles significantly reduced. The research results could lay a foundation for the development and utilization of rear road flour.

Key words： dietary fiber; rheological properties; dried noodles; cooking quality; texture characteristics

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