面条品质与小麦粉成分关系的研究进展

将面条的几项主要品质参数与小麦粉成分关系的研究作了简要的综述。面条的色泽与蛋白质和灰分含量高度负相关;杜伦小麦面筋中富含半胱氨酸蛋白质(DSG)的SH+SS越高,面条的表面状况越理想,DSG 在阻止煮后通心面表面解聚时起到了一定的作用;除了峰值粘度,黄色加碱面条的硬度和光滑度与所有的RVA参数高度正相关,而淀粉膨胀力与面条的硬度负相关;非极性脂影响煮后通心粉的表面粘度;沉降值越大,面条煮面损失越少。     

Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar

Physicochemical properties of Korean wheat flours were evaluated to determine the effect of flour characteristics on yellow alkaline noodles by comparing commercial and imported wheat flours. Optimum water absorption, thickness, and color of noodle dough significantly correlated with protein content-related parameters of flour. Korean waxy wheats showed shorter cooking time (8 min) and softer texture of cooked noodles than other Korean wheats. Cooking time significantly correlated with protein content, optimum water absorption, and thickness of noodle dough. Hardness of cooked noodles positively correlated with protein content (r=0.614, p<0.01) and protein content related parameters. Cohesiveness of cooked noodles positively correlated with SDS-sedimentation based on a constant protein weight (r=0.437, p<0.05). Several Korean wheat cultivars showed comparable noodle making properties to commercial flour for yellow alkaline noodles despite of dark noodle color. Wheat cvs. Baekjoong, Jeokjoong, and Ol had softer and more elastic texture than other Korean wheats.     

小麦面粉对油炸型方便面感官品质的影响

以同一厂家不同产品不同批次的方便面生产专用面粉和相应的成品为研究对象,测定面粉的总淀粉含量、直链淀粉含量、降落值以及面粉的糊化特性、方便面的TPA 实验指标和感官品质等指标,并对其相关性进行分析,探讨面粉各指标对方便面感官品质的影响。结果表明：降落值和直链淀粉与起始糊化温度呈极显著正相关,与峰值黏度和方便面的各个感官指标呈极显著负相关;总淀粉含量与各个感官指标成极显著正相关。因此面粉中直链淀粉含量和降落值较低、总淀粉含量较高的时候,方便面成品感官品质较好。     

Contribution of starch and non-starch parameters to the eating quality of japanese white salted noodles

Viscograph paste viscosity parameters of starches isolated from 42 wheat varieties were highly correlated with each other and with measures of the quality of the derived Japanese white salted noodles. Better correlations with noodle quality were obtained when measurements of wheat protein and grain hardness (PSI) as well as a starch viscosity parameter were included in the regression equations.     

Starch Swelling Power,Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles

The starch swelling power tests have been reported to be a promising method for predicting the eating quality of Japanese white salted noodles. The relationships between starch swelling power and noodle eating quality were examined for a range of commercial Australian-wheat cultivars from two growth seasons. Starch swelling power was found to be dependent on the cultivar, growth site and growth season of the wheat. Analyses of the first season's samples showed highly significant relationships between swelling power and most noodle quality parameters (r² = 0.16–0.45, p<0.01). the inclusion of wheat protein and wheat softness (PSI) with starch swelling power in multiple regression equations provided improved relationships to most noodle quality parameters (r² = 0.25–0.62, p<0.01). When tested on data from the second growth season, the predictions were useful, especially for the noodle parameters elasticity and eating quality.     

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。     

Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends

The properties of potato starch and their effect on the quality of Chinese‐style alkaline instant noodles made from wheat flour and potato starch blends were investigated. Starches were extracted from nine potato cultivars, and the phosphorus content of these starches was analyzed together with the median granule size and pasting and gelatinization properties. Instant noodles were manufactured using mixtures of wheat flour and these potato starches. A Rheoner instrument was used to evaluate three textural parameters, namely, the breaking force (BF), breaking energy (BE), and ratio of the breaking force to the breaking deformation (BF/BD), of instant noodles cooked by immersing into boiling water for 3 and 7 min. The phosphorus content, peak viscosity, and breakdown were significantly and positively correlated with the BF of the noodles cooked for 3 min and did not significantly correlate with that of those cooked for 7 min. Other quality parameters of potato starch did not affect the BF significantly. Other textural parameters of instant noodle quality, such as the BE and BF/BD, did not significantly correlate with any of the quality parameters of potato starch. The findings obtained with the use of wheat flour and potato starch blends suggest that phosphate, which is thought to enhance starch viscosity of potato starch, is important for making instant noodles with favorable texture in hardness.     

Contribution of the Chemical Structure of Wheat Starch to Japanese Noodle Quality

Wheat starch has been completely digested with bacterial α-amylase, and the pattern of oligosaccharides obtained from this digestion varies with starches from different wheat varieties. Wheat varieties of good Japanese noodle-making quality (based on sensory testing) give relatively small amounts of oligosaccharides with a degree of polymerisation (DP) of 5 or greater, while varieties of poor noodle-making quality give much greater amounts of these larger oligosaccharides. There is a significant negative correlation between the amount of DP5 oligosaccharide and noodle eating quality. The correlation between the amount of this oligosaccharide and starch paste viscosity was much smaller. The size of the HPLC peak corresponding to this oligosaccharide may be used as a rapid method of screening for noodle-making quality. Because oligosaccharides of greater than DP4 should have at least one branch point, the results suggest that the structure of the amylopectin in starch of good noodle-making wheats has relatively few branch points close together. Amylose also appeared to be important for noodle quality. The optimum amylose content seemed to be about 22% for good quality noodles, with starch of higher or lower amylose content coming from flour of lower noodle-making quality. Factors other than amylose content must contribute to noodle quality, as some flours of relatively poor noodle quality also contained close to the optimum amount of amylose. © 1997 SCI.     

小麦淀粉特性的探讨

逐一分析了小麦淀粉的结构、组成、糊化特性、黏度参数与面条品质、膨胀势等性状的关系,提出面条品质改良,与小麦糊化特性紧密相关,不仅考虑蛋白质品质,同时也要重视淀粉特性的影响。     

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.     

Effects of different crop starches on the cooking quality of Chinese dried noodles

To investigate the effects of seven starches made from different crop sources on noodle quality, Chinese dried noodles made from various reconstituted flours were prepared and analysed. Potato starch had better solubility and swelling power than the other starches, leading to higher water absorption, cooking loss and breakage ratio of the potato starch noodles. The correlation results unravelled that the cooking breakage ratio of noodles presented positive correlations with solubility, swelling power, peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) values of starches. Besides, the adhesiveness of noodles showed a positive correlation with conclusion temperature (T_c) and setback viscosity (SV) values of starches. Moreover, the peak temperature (T_p) value of starches was negatively correlated with cooking loss; the granule size of starches had a positive correlation with noodles water absorption; and the peak time (PkT) value of starches represented positive relationships with noodles chewiness, shearing force and breaking strength.     

Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat: Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN)

Carotenoids are the main compounds responsible for the yellow colour of durum wheat semolina and flours. However, the concentration of carotenoids in wheats depends on genotype and growing environments. The total pigment and carotenoid concentration of four durum wheat varieties (AC Avonlea, Commander, AC Navigator and Strongfield) and two common wheat varieties (AC Barrie and AC Snowbird), which were grown in different locations in Saskatchewan, Canada (Taber, Regina and Swift Current), were determined using the AACC International approved method and ultra-performance liquid chromatography (UPLC). A fast (within 6 min) and sensitive method for separation of carotenoids extracted from durum wheat flours was developed using UPLC. The results show that Commander and AC Navigator varieties exhibited higher total pigments and lutein concentration than the other wheats. Wheat grown in Taber and Swift Current regions had higher total pigments and lutein concentration than those grown at Regina. Although carotenoids in wheat extracts possessed antioxidant properties there was no significant correlation between antioxidant capacity and the concentration of carotenoids in the extracts (r² = 0.13). The carotenoid extracts from AC Barrie exhibited the highest DPPH radical scavenging, while AC Avonlea showed the lowest. The concentration of extracted lutein highly correlated (r² = 0.93) with the yellowness, b^* value, of the yellow alkaline noodles, whereas the correlation between lutein concentration and noodle redness, a^*, or brightness, L^*, values were not as strong (r² = 0.75 or 0.58, respectively). Thus, the high concentration of lutein in the durum wheats contributes to the desirable greater yellowness of yellow alkaline noodle, an important key to making a healthy yellow alkaline noodle without artificial yellow agent.     

Correlations between objective quality parameters and Korean sensory perceptions of dry salted wheat noodles

Abstract

A range of objective quality parameters from 10 diverse Australian wheats were evaluated for their relationship with previously reported data on sensory evaluation by Korean consumers of white salted noodles made from the wheats. These parameters were protein content, Falling Number and hardness for the wheats, protein content, Amylograph peak height, swelling power and Minolta colour for the flours, colour and cooking time for the dry noodle, and Minolta colour and texture measured by cutting force for the cooked noodle. For colour, significant correlations with Korean consumer preference were an inverse relationship with cooked noodle L? value but a direct relationship with flour L? value, and an inverse relationship with flour b? value. There was also a significant negative correlation between Korean consumer preferences and cutting force. The results suggest that Korean consumers prefer noodles made from white flour and with soft texture when cooked. Contrary to current views, no significant correlations existed between sensory scores of Korean consumers and either Brabender viscosity and flour swelling power.     

球磨改性对小米全粉理化特性及其面条品质特性的影响

小米兼具营养价值与药用价值,为提高小米的附加值和小米面条的加工品质,本实验利用球磨技术对小米全粉进行改性处理,探究不同球磨处理时间（0.5、1、2、4、6、8 h）对小米全粉营养成分、水合特性、糊化特性、流变特性、结晶结构及面条品质的影响,并分析部分理化性质与面条品质的相关性。结果表明,随着球磨时间延长,小米全粉的结晶结构破坏较明显,损伤淀粉质量分数显著增加,直链淀粉质量分数不断减少（除8 h外）,面粉亮度由77.27升至81.37。同时,球磨处理使小米全粉峰值黏度、谷值黏度和最终黏度均显著上升（P＜0.05）,分别由1 478、665 Pa·s和1 384 Pa·s提升至3 271（球磨1 h）、982 Pa·s（球磨2 h）和2 199 Pa·s（球磨2 h）,同时使水合特性（持水力、膨润力）显著提升（P＜0.05）。当球磨时间为4 h时,面团的凝胶网状结构愈发均匀致密,制作的小米面条质构、蒸煮品质均最佳。相关性分析结果表明,面条质构特性（弹性、胶黏性、咀嚼性）、感官品质（色泽、外观、黏性）与直链淀粉质量分数呈极显著负相关（P＜0.01）,与损伤淀粉和支链淀粉质量分数整体上呈极显著正相关（P＜0.01）。面条的蒸煮品质（断条率）与直链淀粉质量分数呈极显著正相关（P＜0.01）,与损伤淀粉和支链淀粉质量分数呈极显著负相关（P＜0.01）;且糊化黏度与面条品质相关性也较强。综合分析,球磨技术对小米全粉的改性处理可用于生产较高品质的小米面条。     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

添加淀粉对马铃薯米粉品质的影响

研究3种常用淀粉对马铃薯米粉品质的影响,为马铃薯米粉加工提供参考依据。分别将0%、5%、10%、15%、20%和25%的玉米、小麦和马铃薯淀粉添加到马铃薯全粉占比30%的米粉中,测定米粉蒸煮、色差、质构和拉伸性能指标的变化。结果:添加不同淀粉使得米粉的含水量显著减小(p<0.05);玉米、小麦以及5%~20%马铃薯淀粉可使米粉透射比显著增大(p<0.05);10%玉米淀粉能使碘蓝值显著增大(p<0.05);添加10%玉米、5%小麦以及5%~20%马铃薯淀粉,能使吐浆值显著减小(p<0.05);但3种淀粉对断条率影响均不显著。添加10%玉米、10%小麦和5%马铃薯淀粉能使米粉亮度L*显著减小(p<0.05),色度值a*和b*亦发生不同改变。5%~15%玉米淀粉可有效改善米粉硬度、峰值负载,但添加量达到20%时峰值负载形变量显著减小(p<0.05);小麦淀粉可改善弹性,添加10%~15%可有效改善硬度,15%和20%可改善峰值负载和咀嚼性;马铃薯淀粉可提高米粉硬度,但添加量达20%时米粉变得黏连。在实际生产中建议玉米和小麦淀粉添加量分别为5%和10%。     

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

The rheological and cooking properties of gluten-free noodles prepared with dry- and wet-milled rice flours were characterized. Dry-milled rice flour with a higher degree of starch damage exhibited greater water hydration properties than wet-milled rice flour at room temperature. However, the pasting results of rice flour suspensions demonstrated that wet-milled rice flour showed a higher value of peak viscosity due to its great swelling power upon starch gelatinization. The similar thermo-mechanical tendency was observed in a rice dough system by Mixolab. In the planar extensional test, the noodle dough sample prepared with dry-milled rice flour exhibited higher elongational viscosity which could be favorably correlated to more resistance of dry-milled rice noodle strands to extension. When rice noodles were cooked, increased cooking loss was observed in dry-milled rice noodles which was attributed to great water solubility derived from a higher degree of starch damage.     

The influence of formulation and processing on stability of thiamin in three styles of Asian noodles

Asian styles of noodle products represent the end-use of at least one eighth of all wheat produced globally and are potentially a good dietary source of essential nutrients. In order to investigate the factors influencing thiamin content, three styles of noodles were made under controlled laboratory conditions. The losses during preparation of dried white salted noodles were low. Boiling of these noodles resulted in a 43% decline in total thiamin level. In contrast, the relative losses of thiamin were high for yellow alkaline noodles and these occurred at each step in the process including dough mixing and drying. For instant noodles decreases also occurred at each step and these were smaller than for yellow alkaline but greater than for white salted noodles. The variation in ingredients and processing accounts at least partially for differences in thiamin levels of different noodle styles.     

Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

Starch noodles were produced using a medium grain rice starch in the presence of various gums, and physical properties of the noodles were compared with sweet potato starch noodle. Pasting viscosity of the rice starch was lower than that of sweet potato starch (830 vs. 1,618 cp as peak viscosity). The peak viscosity, however, was increased by the addition of gums (0.1% based on dispersion), and especially xanthan was the most effective in increasing the peak viscosity (1,478 cp). The cooking loss for the rice starch noodles (1.5 mg/mL), greater than that for the sweet potato starch noodle (0.2 mg/mL), was effectively reduced to 0.8 and 0.9 mg/mL, respectively, by the addition of locust bean gum (LBG) and curdlan. The addition of LBG or gellen gum also increased the hardness of the rice noodles. Aging (extended retrogradation) the noodles was effective in reducing the cooking loss and improving the textural properties of the rice starch noodles. The combination of the gum addition (like LBG) and aging of the rice starch noodle might be useful for utilizing rice starch as a substitute for sweet potato starch in Asian noodle preparation.     

Effects of wheat flour supplemented with soy protein concentrate on the rheology,microstructure and water mobility of protein-fortified precooked noodles

Wheat flour was supplemented with different levels of soy protein concentrate (SPC) and applied to precooked noodles for protein fortification whose quality attributes were characterised in terms of rheology, microstructure and water mobility. The wheat flours with high levels of SPC showed lower enthalpy values and higher temperatures derived from starch gelatinisation. They also exhibited lower values of the pasting viscosity and dynamic viscoelastic parameters. The mixolab measurements demonstrated that the supplement with SPC was effective in raising the water absorption and dough stability of wheat flour. In addition, the use of SPC-supplemented wheat flours produced precooked noodles with tight and dense structures, which were confirmed by scanning electron microscopic analysis. These microstructural changes were consequently related to higher maximum resistance to extension and lower extensibility of the noodles. However, the SPC-supplemented wheat flours did not significantly affect the cooking loss of the noodles. Furthermore, three water components with different mobility were observed in the precooked noodles whose spin-spin relaxation times were distinctly reduced with increasing levels of SPC. Overall similarities in the sensory noodle attributes were detected as wheat flour was supplemented with SPC at a level of 8% (w/w).