| 小麦蛋白和淀粉含量对饺子皮品质的影响研究 |
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| 引用本文： | 张雪娇,陈洁,吕莹果,王春. 小麦蛋白和淀粉含量对饺子皮品质的影响研究[J]. 河南工业大学学报(自然科学版), 2012, 33(3): 40-43 |
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| 作者姓名： | 张雪娇 陈洁 吕莹果 王春 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450001 |
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| 基金项目： | 国家自然科学基金项目资助(20976036) |
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| 摘 要： | 以小麦粉为原料提取小麦淀粉和面筋蛋白,与原小麦粉配制成淀粉含量为60％～74％的混合粉,研究蛋白质和淀粉含量对饺子皮部分品质的影响.结果表明:淀粉含量与饺子皮吸水率、膨胀率、蒸煮损失率、色泽中的L*值和b*值、生饺子皮的颜色和光泽度呈极显著正相关,与质构品质中的咀嚼度、硬度、强韧性呈极显著负相关.蛋白质含量与饺子皮的上述各品质指标也呈极显著或显著相关,但其相关性规律与淀粉完全相反.
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| 关 键 词： | 小麦 淀粉 面筋蛋白 饺子皮 品质 |
EFFECT OF GLUTEN AND STARCH CONTENTS IN WHEAT ON THE QUALITY OF DUMPLING WRAPPER |
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| ZHANG Xue-jiao , CHEN Jie , L Ying-guo , WANG Chun. EFFECT OF GLUTEN AND STARCH CONTENTS IN WHEAT ON THE QUALITY OF DUMPLING WRAPPER[J]. Journal of Henan University of Technology Natural Science Edition, 2012, 33(3): 40-43 |
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| Authors: | ZHANG Xue-jiao CHEN Jie L Ying-guo WANG Chun |
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| Affiliation: | (School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China) |
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| Abstract: | In this paper,we extracted wheat starch and gluten from wheat flour,prepared flour mixture with 60% to 74% starch content by mixing the wheat starch and gluten with the wheat flour,and studied the effects of protein and starch content on partial quality of dumpling wrapper.The results showed that the starch content was in extremely significant positive correlation with water absorption rate,expansion rate,cooking loss rate,L* and b* values of color of dumpling wrapper,color and gloss of raw dumpling wrapper,and was in extremely significant negative correlation with toughness,firmness and chewiness of the texture quality.The protein content was also in extremely significant or significant correlation with the above quality indexes of the dumpling wrapper in a rule completely opposite to that of the starch content. |
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| Keywords: | wheat starch gluten dumpling wrapper quality |
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