小麦胚乳中直链淀粉含量分布及其对面条品质的影响

在同一生产线上对同一品种小麦按加工系统取制面粉样品,测定各粉样的直链淀粉含量;选择部分样品在其中添加整个粉路中最具代表性的系统面粉制成的谷朊粉,使各样品蛋白质含量相等、质量接近,在这种的前提下,研究直链淀粉含量对面条品质的影响。研究结果表明,小麦胚乳中,越接近皮层的部位,直链淀粉含量越低;越接近麦心的部位直链淀粉含量越高。小麦胚乳中的淀粉总量与面条品质无明显的相关性,而直链淀粉及支链淀粉含量对面条品质影响较大。直链淀粉含量与面条感官评价的表观状态、适口性、韧性、黏性、光滑性、食味及总评分都呈极显著负相关;与面条的煮制特性的干物质吸水率、蛋白质损失率和干物质损失率呈极显著正相关;而与面条质构仪TPA测定参数的黏合性、硬度和咀嚼性呈极显著负相关。

Amylose Distribution in Wheat Endosperm and its Influence on Noodle Quality

Flour samples were taken from different sections of flour stream in a flour milling process,and the amylose contents in the flour samples were determined.In addition,some of the flour samples were used for noodle making to investigate the influence of amylose content on noodle making quality.Results show as follows:Amylose content gradually decreases from the inner part to the outer part of a wheat endosperm.Amylose content of flour is negatively correlated with noodle making quality and total score of noodle sensory evaluation,such as noodle appearance,firmness,elasticity,stickiness,smoothness,and flavor.Amylose content of flour is positively correlated with water absorption,dry material lose rate and protein lose rate in noodle cooking,and is negatively correlated with cooked noodle texture parameters examined with TPA instrument,such as gumminess,hardness,and chewing character.