小麦籽粒淀粉理化特性与面条品质关系研究

研究中国小麦的淀粉理化特性及其与面条品质的关系．为优质面条小麦品种的选育提供依据。测定了全国11个省市育成品种和高代品系的294份面粉样品和29份引进品种面粉的淀粉理化特性和面条品质,对其相关性进行了统计分析。结果是中国小麦品种直链淀粉含量的遗传资源相对丰富,面粉膨胀势偏低,淀粉糊化特性与国外品种相近,面条品质表现较好（平均评分85．27分）。直链淀粉含量、膨胀势和糊化峰值粘度与面条品质高度相关,     

郑农16小麦制面品质研究

郑农16是郑州市农林科学研究所选育的高产优质强筋小麦品种.研究了郑农16的蛋白质、淀粉及制面品质.结果表明:其蛋白质与淀粉品质优良,RVA峰值黏度较高,优于澳大利亚优质面条小麦品种Eradu和Gamenya,是一个优质面条小麦品种,同时也是面包、面条兼用型小麦品种.     

茶多酚对小麦淀粉理化特性和面包品质的影响及机理

目的：研究茶多酚对小麦淀粉理化特性和面包品质的影响及机理。方法：分析茶多酚对小麦淀粉透光率、糊化特性、老化特性及微观结构等理化特性的影响;分析茶多酚对面包的比容、质构和颜色等品质指标的影响;采用分子动力学模拟技术,探究茶多酚与小麦淀粉的分子相互作用机理。结果：茶多酚可降低淀粉糊的透光率,促进淀粉的糊化,抑制淀粉的老化,改变淀粉凝胶的微观结构;不同添加量的茶多酚对面包的比容、质构及颜色影响差异明显;茶多酚通过影响分子内氢键与分子间氢键的形成而改变淀粉分子的空间构型,表没食子儿茶素没食子酸酯与淀粉分子的结合更稳定,氢键比例更高,结合自由能更低。结论：茶多酚具有改良小麦淀粉理化特性及面包品质的潜力。     

国产优质面条小麦品种筛选与品质研究

为了筛选出国产优质面条小麦品种,通过对种植在不同年份同一地块的不同小麦品种进行了RVA糊化特性的研究,经过多批次的品质分析及制面品质研究,筛选出了郑农16、豫麦47、温麦6号等3个国产优质面条小麦品种.其淀粉品质优良,制作出的面条品质较好,超过了我国优质面条小麦品种935031.     

"安农糯1"与"皖麦33"配麦的淀粉性状及其面条品质的研究

以糯小麦品系"安农糯1"和强筋的普通小麦品种"皖麦33"为材料,研究比较"安农糯1"与"皖麦33"按不同比例配麦的淀粉品质性状和面条品质。研究表明,糯小麦和强筋小麦按一定比例搭配有利于部分淀粉品质性状的改善,有利于部分面条品质的改良。"安农糯1"与"皖麦33"按适当比例配麦制粉后制作的面条较单一品种好。     

小麦淀粉的理化特性及其与面制品品质的关系

综述了小麦淀粉的主要特征，糊化、粘度和凝沉性等理化特性；研究了小麦淀粉中直链淀粉含量、破损淀粉含量、膨胀特性和糊化、粘度特性等与面制品蒸煮品质、烘焙品质的关系及其影响机理，结果表明：在小麦淀粉品质性状中，粘度参数和膨胀势等对面制品品质有较大影响，直链淀粉含量对面条品质有负作用，糊化温度影响面制品的制作工艺过程，破损淀粉含量对面制品品质也有一定影响。     

小麦淀粉的理化特性与面条的品质

本文通过对小麦样品中淀粉的理化特性指标及面条品质指标的测定，研究了小麦淀粉的理化特性与面条品质的关系，得出直链淀粉含量、胶稠度、膨胀势与面条品质呈正相关；降落值与面条品质呈负相关。     

主要食品对小麦籽粒品质的要求分析(1)

论述了面包、面条、馒头等主食对小麦籽粒品质的要求。通过品质分析认为制作面包的小麦籽粒为硬质，淀粉酶活性适中，有较高的容重和蛋白质含量；制作面条的小麦品种应为白粒，硬质，灰分含量低，α－淀粉酶活性小（降落数值＞300s)，蛋白质含量和湿面筋含量较高；而馒头与小麦籽粒的千粒重、灰分、蛋白质含量，沉淀值、湿面筋含量拉伸参数呈显著正相关。     

中澳小麦配麦对小麦粉和面条品质的影响

将三种澳洲小麦按不同比例分别与两种中国小麦配麦制粉,研究配麦对小麦粉和面条品质的影响。结果表明:在相同灰分含量的条件下,澳麦的实验制粉出粉率高于参试中国小麦,配麦可以改变小麦粉面筋强弱、面团流变学等品质特性;澳麦A1(优质白麦)对两种中国小麦面条品质的改良效果均达到显著水平,澳麦A2(优质硬麦)对品质稍差的中国小麦面条品质的改良效果显著,澳麦A3(普通硬麦)对两种中国小麦的面条品质改良效果均未达到显著水平。最佳配麦组合是C3A1(50∶50)。配麦后的品质特性与原料小麦的品质密切相关。     

小麦籽粒蛋白质和淀粉特性与面条品质的关系

面条具有制作简单、感官特性好、保质期长、价格低廉和烹饪方法简单等优点,因此深受人们喜爱。小麦籽粒中蛋白质与淀粉是面条中的主要组成成分,其含量、理化特性和分子结构的变化明显影响面条制品的加工品质。该文对近年来小麦籽粒蛋白质和淀粉含量、结构组成、理化特性与面条加工品质的相互关系进行综述,并为蛋白质和淀粉对面条的影响机理以及面条品质的提升提供理论支撑。     

小麦淀粉结构、组成、改性对其理化性能及面条品质的影响研究进展

淀粉是小麦粉中主要组分,其在结构和组成上的变化会引起小麦淀粉功能特性的改变,进而影响小麦粉面条特性。本文介绍了近年来小麦淀粉在结构、组成、改性上的研究进展,总结了小麦面粉中淀粉在结构和组成上变化对面条品质的影响,为面条专用粉加工和小麦育种提供一定的理论基础。     

生芽对小麦食品加工品质的影响

小麦生芽不仅会造成不完善粒比例偏高、等级下降,还可能会影响食品加工品质。研究了不同萌发阶段的生芽粒对小麦馒头和面条加工品质的影响。结果表明:以胚芽或胚根是否突破表皮为划分依据的"发芽粒"和"萌动粒"对小麦粉和食品的影响各不同;一定程度的萌动会提高制粉品质,生芽对面筋品质影响相对较小,对淀粉品质影响较大,表现为生芽率高则降落数值和RVA黏度显著降低;明显出芽的小麦对馒头品质影响显著,对面条品质影响较小;萌动小麦对馒头和面条品质的影响均较小;通过测定小麦籽粒降落数值可以初步判断生芽对蒸煮食品加工品质的影响,降落数值不低于131 s或不低于175 s时,对面条或馒头品质不会有太大影响。     

Identification of characteristic starch properties of wheat varieties used to commercially produce dried noodles

The starch physicochemical properties of wheat varieties used to commercially produce dried noodles were studied. Scanning electron microscopy and laser microparticle size analyser were used to observe the starch particles; the polymorphism of the waxy (Wx) protein of each wheat variety was also studied. The correlation analysis among commonalities of the starch physicochemical properties and noodle textural properties was performed. Results indicated that the amylose contents of the noodle wheat varieties ranged from 17.8% to 21.7%. There was a significant, positive correlation between the thermodynamic temperature of starch and the volume distribution of particle size. The correlation between the volume distribution of B-type starch granules and noodle springiness was significant, which means that volume distribution of starch particle size could be used as one of the indicators to evaluate the springiness of noodles. Molecular polymorphism identification of Wx protein was also useful to select desirable noodle wheat variety. The results of this study provide useful information for wheat breeding works and wheat variety selection of noodle-making company.     

燕麦面团流变学及加工特性研究

以燕麦粉为原料,以中强筋小麦粉为对照,研究燕麦粉与小麦粉不同配比混合粉的面团流变学特性和食品加工特性.结果认为,与小麦粉相比,燕麦蛋白质组分中清蛋白、醇溶蛋白含量较低,球蛋白含量高,谷蛋白含量稍低.燕麦粉峰值、最大、最终黏度均小于对照小麦粉.加入燕麦粉后,面团形成时间延长,稳定时间降低.用淀粉代替燕麦粉,同样添加量下面包及馒头比容、总评分降低,面条吸水率、总评分降低,失落率升高.当面粉取代量大于5%时,对混粉食品制作品质有显著影响.加入10%、25%、10%燕麦粉制作面条、馒头和面包是较为理想的配比.     

黑小麦的加工品质性状研究

采用国际(ICC、AACC)、国家(GB)标准分析方法，以高优503为对照，通过对黑小麦1号、2号、3号(编号)品种籽粒品质、蛋白质品质、磨粉品质、面团流变学特性等小麦品种品质及食品制作品质进行系统分析。认为：黑小麦制作的面包品质较好，也可用于制作面条，制作馒头品质较差，其蛋白质品质、粉质参数、拉伸参数、粘度参数均优于普通小麦，降落数值偏高。     

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.     

小麦加工品质性状与馒头质量性状的相关性

以２３个小麦品种为材料，对其２２个加工品质性状与蒸制的馒头质量性状间的相关性进行了系统分析，研究了高分子量谷蛋白亚基构成与馒头体积的关系。提出了用沉淀值、公差指数、软化度三个加工品质性状指标，作为评价馒头质量的间接指标     

Noodle quality affected by different cereal starches

To investigate the effects of starch characteristics on the quality of noodle making, white salted noodles (WSN) made from reconstituted flours, in which the wheat starch was substituted by different cereal starches, including waxy and non-waxy rice starches, waxy wheat starch and waxy corn starch, were prepared. The rheological properties of raw WSN were mainly influenced by the size of starch granules, where the small starch granules, such as for rice starches, exhibited high amounts of water absorption during dough preparation and a dense packing of starch granules inside a thin gluten-strand network. The rheological properties of cooked WSN were mainly dominated by the amylose content and fine structure of the amylopectin, which resulted in the differences in water absorption and cooking time required for cooked WSN.