小麦粉特性对Biangbiang面品质的影响

为促进陕西传统特色面食Biangbiang面的产业化,研究小麦粉品质特性与Biangbiang面品质的关系。以市售12种小麦粉为原材料,测定其理化指标和流变学指标,并对由这些小麦粉制成的Biangbiang面进行感官评价和质构测定。相关分析表明:小麦粉的蛋白质质量分数、沉淀值、吸水率、形成时间、稳定时间、弱化度、粉质质量指数、最大拉伸阻力、拉伸比例与面的感官品质存在显著或极显著相关;蛋白质质量分数、沉淀值、形成时间、稳定时间、粉质质量指数、拉伸面积和最大拉伸阻力与质构指标的硬度、咀嚼性、弹性存在显著或极显著正相关。通过主成分分析和聚类分析得出适合制作Biangbiang面的小麦粉品质指标范围:蛋白质质量分数11. 02%～12. 66%、沉淀值26. 06～36. 26 m L、吸水率61. 27%～65. 83%、形成时间4. 36～5. 74 min、稳定时间5. 40～7. 86 min、弱化度55. 17～89. 83 FU、粉质质量指数73. 38～104. 12、拉伸面积82. 88～113. 12 cm2、最大拉伸阻力416. 68～564. 82 BU、拉伸比例1. 63～3. 27。

Effect of wheat flour properties on quality of Biangbiang noodles

In order to promote the industrialization of the Shaanxi traditional specical--Biangbiang noodles, the relationship between the properties of the wheat flour and the quality of the Biangbiang noodles is studied. Twelve kinds of wheat flour are chosen from the market; the physicochemical and rheological characteristics of the flour have been determined. Noodles were then made with them, followed by the evaluation of the noodle quality based on the sensory and texture indices. It has been shown that the following parameters have significant correlations among them: protein content, sedimentation volume, water absorption, dough development time, dough stability, soften degree, farinograph quality number, maximum resistance to extension, extensible rate and sensory score; protein content, sedimentation volume, dough development time, dough stability, farinograph quality number, extensible area, maximum resistance to extension and hardness, chewiness, springiness of noodles. Then by principal component analysis and cluster analysis, a proper range of some parameters is obtained as follows:protein content 11.02~12.66%, sedimentation volume 26.06~36.26mL, water absorption61.27~65.83%, dough development time 4.36~5.74min, dough stability 5.40~7.86min, soften degree 55.17~89.83FU, farinograph quality number 73.38~104.12, extensible area 82.88~113.12cm2, maximum resistance to extension 416.68~564.82BU and extensible rate1.63~3.27.