Relationships between Physical Starch Properties and Yellow Alkaline Noodle Quality

Physical properties of starch were found to be significantly correlated with the eating quality of yellow alkaline noodles. Starch was isolated from 23 Australian wheats and analysed for granule size distribution, swelling power, and viscosity measurements with a Rapid Visco Analyzer. Most starch parameters were found to be highly correlated with noodle smoothness and firmness. These relationships were improved when wheat protein content, grain hardness, and wheat Falling Number were added in multiple regression equations. Swelling power and viscosity measurements were also performed on the corresponding flour (60% extraction) and meal samples. Their relationships to noodle quality were generally better than the corresponding starch results. This outcome is of potential benefit to wheat breeders seeking a small scale test to select wheats for their suitability for making yellow alkaline noodles.     

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。     

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。     

面条、面包优质兼用小麦研究进展

小麦是我国重要的口粮作物,面条、面包优质兼用小麦更适合我国国情,淀粉理化特性改良是当前选育优质兼用小麦品种的关键.本文综述了选育优质兼用小麦的重要性、可行性以及淀粉理化特性对面条、面包品质的影响及其调控,以期为小麦品质遗传改良提供参考.兼用优质小麦蛋白和面团特性接近优质面包小麦,淀粉理化特性明显优于优质面包小麦,与优质...     

高品质面条工艺配方优化

利用响应面(RSM)研究超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中不同的添加量对高品质面条产品感官、硬度、弹性、咀嚼性、膨润度、溶出率、面汤浊度、最大剪切力及有机物含量(TOM)品质因素的影响。研究结果表明:当超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中的添加量分别为2.84、1.87、11.63、0.3、2g/dL时可获得最佳的面条品质。     

小麦粉理化特性与面条评分相关性的研究

收集了全国222个小麦样品,研究小麦粉的RVA快速黏度测定仪参数、降落数值、面筋含量和指数、沉降值等与面条感官评分的相关性。相关性统计分析结果表明:RVA快速黏度仪参数和降落数值与面条感官评价显著相关。对数据进行通径分析,研究各指标对面条总分评价的直接和间接影响。根据所测数据建立多元线性回归方程,面条评价总分y=53.855 80+5.322 09X1-0.120 06X2-0.009 11X3+0.003 93X4,其中X1为峰值时间,X2为面筋含量,X3为回生值,X4为最低黏度,表明淀粉性状特征指标和面筋含量均对面条评分有显著贡献。     

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.     

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.     

不同蛋白对马铃薯面条食用品质的影响

本研究通过在马铃薯面条原料粉中添加一定比例小麦蛋白、花生蛋白、大豆蛋白制作面条,探讨了三种蛋白对马铃薯面条食用品质的影响。结果表明:三种蛋白均会降低马铃薯面条的亮度值,且随蛋白添加量的增加,马铃薯面条亮度值降低,但大豆蛋白对马铃薯面条亮度值的影响小于小麦蛋白和花生蛋白。同时,三种蛋白均可显著改善马铃薯面条的食用品质,降低其蒸煮损失,增强其拉伸阻力、硬度、粘合性和咀嚼性,且小麦蛋白对面条品质的改善作用最为显著,大豆蛋白次之。扫描电镜结果表明,添加小麦蛋白后马铃薯面条面筋网络形成更加致密,空隙率更小。电子鼻检测结果表明,小麦蛋白和花生蛋白对马铃薯面条的气味无显著影响,而大豆蛋白会使马铃薯面条中的氮氧化合物等豆类腥味物质增加。由此可见,三种蛋白中,小麦蛋白对马铃薯面条的食用品质改善效果最佳。     

Wheat noodles enriched with A-type and/or B-type wheat starch: physical,thermal and textural properties of dough sheet and noodle samples from different noodle-making process

This study explored the effects of adding A-type starch (AS), B-type wheat starch (BS) on the physicochemical or edible quality of dough sheet and noodle samples at different stages of the noodle-making process, which included 1-mixing, 2-kneading, 3-resting, 4-sheeting and cutting and 5-drying. The swelling power and pasting viscosities of samples in noodle-making process were decreased compared with mixed flour, indicating gluten network during noodle-making inhibits these properties of starch. Adding 20% BS enhanced the formation and aggregation of gluten network during kneading and drying compared by adding AS. The drying process increased cooking yield and cooking loss and decreased hardness and springiness, and the effect was weakened when adding BS. The correlation results show the increased solubility and decreased setback during drying are the main reason for the changes of cooking and texture quality of noodles. The increase of swelling power resulted in the increased cooking yield.     

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.     

Influence of gluten on the viscoelastic properties of starch pastes and gels

Viscoelastic properties of dispersions (60–300 g kg⁻¹) of gluten (G) and wheat starch (S) blends (0 < G/S < 0·20) and wheat flour have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network development began, caused by granule–granule interactions, decreased as the concentration increased and increased with an increase in the proportion of gluten. Moreover, gluten weakened the strength of both starch pastes and gels, as shown by the lower values of the moduli. The viscoelastic behaviour of flour samples reflected the role played by internal lipids. A structural model is proposed in order to explain the influence of gluten on the rheological behaviour of starch pastes and gels. © 1998 Society of Chemical Industry.     

Studies on protein and its high‐molecular‐weight subunit composition in relation to chapati‐making quality of Indian wheat cultivars

In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati‐making quality. The cultivars varied considerably in their protein characteristics and chapati‐making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati‐making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p < 0.05), gluten content (r = 0.79, p < 0.01), sodium dodecyl sulphate (SDS) sedimentation value (r = 0.57, p < 0.05) and Glu‐1 quality scores of high‐molecular‐weight (HMW) subunits (r = 0.66, p < 0.01). Overall quality score of chapati was positively correlated with gluten content (r = 0.64, p < 0.01), SDS sedimentation value (r = 0.60, p < 0.05) and Glu‐1 score (r = 0.58, p < 0.05). HMW subunit composition varied considerably among cultivars. Cultivars having 5 + 10 subunits at the Glu‐1D chromosome, a protein content of about 130 g kg^?1 and SDS sedimentation value around 75 ml yielded excellent chapatis, while those having 2 + 12 subunits, a protein content of about 115 g kg^?1 and SDS sedimentation value around 55 ml resulted in poor chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on chapati quality. © 2003 Society of Chemical Industry     

Instrumental Assessments of Japanese White Salted Noodle Quality

Strong correlations were found between some sensory evaluation results and instrumentally (Instron, Model 4301) assessed quality parameters for Japanese white salted noodles made from 32 Australian wheats. The sensory texture parameter, softness, had a strong negative correlation (r=-0·74, P<0·001) with the instrumental texture parameter, cutting force peak area divided by time. Other sensory texture parameters, smoothness and elasticity, showed significant correlations with another instrumental parameter, compression force peak area divided by time (r=-0·58, P<0·001 and r=0·52, P<0·01 respectively). Brightness, yellowness and discolouration of both raw and cooked noodles were measured using a colorimeter (Minolta, Model CR310). Strong correlations were observed between yellowness and discolouration of raw noodles and CIELAB b* (r=-0·79, P<0·001) and L*a* (r=-0·63, P<0·001) values, respectively. Similar relationships were found for cooked noodles (r=-0·74, P<0·001 for yellowness and r=-0·53, P<0·01 for discolouration). Both flour pasting properties including the flour swelling test and mixograph dough properties showed strong correlations with instrumental measures of noodle texture. Protein and ash content significantly affected noodle colour. In an attempt to simplify objective noodle quality measurements instrumental texture tests were carried out on flour gels. Textural measurements of flour gels showed that sensory softness of cooked noodles was correlated with an instrumental parameter, cutting peak force divided by time (r=-0·46, P<0·01). However, in this study no strong correlations were found between the smoothness and elasticity of noodles and any parameters of compression force-time profiles derived from gels. Yellowness of flour gels measured by a colorimeter showed a significant correlation with that of cooked noodles (r=-0·68, P<0·001). © 1997 SCI.     

"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。     

南瓜面条食用品质的影响因素分析

本实验针对南瓜面条的食用品质进行相关影响因素的研究。选取南瓜粉粒度、压延次数、淀粉和食盐的添加量为影响因素,采用三因素三水平L9(34)正交试验进行分析。结果表明:淀粉添加量对南瓜面条食用品质的影响最为显著,其次为食盐添加量和压延次数,南瓜粉粒度的影响较小。     

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%。     

Study of Starch Granules Swelling by the Blue Dextran Method and by Microscopy

The evolution of corn and wheat starch granules swelling at different temperatures was determined by two techniques: the blue dextran method (which measures the swelling factor) and by optical (light) microscopy. The graphical results obtained using the blue dextran technique showed curves indicating the swelling of corn and wheat starch dispersions (at 64%, w/w, moisture content) characterized by an initial phase of slight swelling, a second phase of fast swelling and a final phase of maximum swelling. The concentrated solutions (42% and 47%, w/w, moisture content) showed a slight swelling with the increase in temperature. The effect of temperature on the shape of the granules was evaluated by the optical microscopy. The shape of the type A wheat starch granules was deformed at high temperatures. The corn and type B wheat granules had a spherical form. In the case of corn starch, a good correlation (r²= 0.929) was obtained between the results of optical microscopy and blue dextran techniques.     

小麦籽粒淀粉品质与蛋白质品质关系的初步研究

通过测定32个小麦品种籽粒的11个淀粉品质性状及10个蛋白质品质性状，分析了各性状之间的简单相关关系。结果表明：直链淀粉含量与清蛋白含量显著正相关，与支链淀粉含量、膨胀势、高峰粘度、衰减值、粗蛋白含量、醇溶蛋白含量、谷蛋白大聚合体含量、沉降值显著负相关；支链淀粉含量与糊化温度显著负相关，与沉降值、面筋指数显著正相关；膨胀势、高峰粘度、低谷粘度、最后粘度两两间极显著正相关；衰减值与醇溶蛋白含量、谷蛋白大聚合体含量、沉降值，糊化温度与球蛋白含量呈显著正相关；回生值与面筋含量，峰值时间与沉降值显著负相关。文章还分析了淀粉品质和蛋白质品质与蒸煮类食品品质的关系。