谷蛋白溶涨指数与面制食品质量控制

选用27个中国小麦样品，研究了谷蛋白溶涨指数对于评价中国白盐面条品质评价的适用性。谷蛋白溶涨指数与面带长度呈极显著负相关，与面带厚度呈极显著正相关。谷蛋白溶涨指数各时间(0min，5min，20min)与面条最佳煮面时间、鲜面条最大拉伸阻力、拉伸能量、拉伸长度均呈极显著正相关(除SIGO与最佳煮面时间呈显著正相关)；谷蛋白溶涨指数与可溶性谷蛋白、不溶性谷蛋白含量、面筋指数及蛋白质含量呈极显著正相关；谷蛋白溶涨指数与煮后面条表面韧性呈显著或极显著负相关，与剪切韧性呈显著正相关。谷蛋白溶涨指数可以作为一种品质指标控制面制食品的质量。

SWELLING INDEX OF GLUTENIN AND THE RELATIONSHIP WITH NOODLE PRODUCTS QUALITY CONTROL

The suitability of swelling index of glutenin (or SIG) test for Chinese wheat end product quality was evaluated, using 25 Chinese wheat varieties that represent the main varieties in Shaanxi and Henan provinces and two commercial special flours. Swelling index of gluten is a good index for evaluating the wheat insoluble glutenin content. The insoluble glutenin has an important contribution on dough springiness, and noodle processing properties. Swelling index of glutenin is significantly related to noodle sheet length, but positively to noodle sheet thickness. Swelling index of glutenin values were highly related to fresh noodle length, fresh noodle thickness, fresh noodle maximum extension resistance, extension area, and extension distance (r=-0.834, 0.644, 0.732, 0.861, 0.703 respectively). For cooked noodle texture, cutting force and TPA hardness were positively correlated with SIG20, and TPA adhesiveness was negatively related to the values of SIG0, SIG5 and SIG20. Surface firmness was negatively related to SIG value. SIG values were significantly related to soluble and insoluble glutenin content, gluten index and protein content. Swelling index of glutenin can be used for noodle industry quality control.