3种改良剂种类对小麦复配粉粉质特性及面片品质影响的比较分析

为改善市售小麦粉（蛋白质11%）制作汤饭面片的面团特性和品质，在小麦粉中添加不同磷酸盐、食用胶类和淀粉，测定复配粉的糊化特性、面团特性以及面片复水后的品质比较。结果表明，磷酸盐能增加面粉峰值粘度、最低粘度、最终粘度、衰减值和回生值，对峰值时间、糊化温度影响不显著（p>0.05）。焦磷酸钠和三聚磷酸盐显著增加了面粉峰值粘度（p<0.05）；聚丙烯酸钠显著降低了面粉回生值和衰减值（p<0.05），分别为767 cP、593 cP；马铃薯变性淀粉、木薯变性淀粉显著降低了面粉的回生值（p<0.05）。磷酸盐、食用胶对面团粉质特性有显著提高，淀粉降低了面团的粉质特性。六偏磷酸钠、三聚磷酸盐和焦磷酸钠弱化度最低，都为4 BU；聚丙烯酸钠、黄原胶弱化度最小分别为1 BU、4 BU。3种改良剂均能改善面片的剪切特性，除碳酸氢钠其他试验组能有效改善面片复水性和感官。三聚磷酸盐、黄原胶和马铃薯变性淀粉在试验组中对面片的硬度和延展性更好，复水性、品质和适口性更佳。综合评价：添加三聚磷酸盐、黄原胶和马铃薯变性淀粉能够较好的改善面团的特性和面片的品质，并能制作出适合加工新疆汤饭的方便面片。

Comparative Analysis of the Effects of Three Kinds of Improver on the Characteristics of Blended Flour and Dough Quality

In order to improve the dough characteristics and quality of soup noodle made from commercially available wheat flour (11% protein), different phosphates, edible gums and starches were added to the wheat flour to determine the gelatinization properties of the blended flour, dough characteristics and the quality of the noodle after rehydration. The results showed that phosphate increased the peak viscosity, minimum viscosity, final viscosity, breakdown value and setback value of flour within significant effects on the peak time and gelatinization temperature (p>0.05).Pyrophosphate and tripolyphosphate significantly increased the peak viscosity of flour (p>0.05); Sodium polyacrylate significantly decreased the setback and breakdown values of flour (767 cP and 593 cP, respectively) (p<0.05); Potato modified starch and cassava modified starch significantly decreased the setback of flour (p<0.05). Phosphate and edible gums significantly improved the farinose quality of dough, while starch decreased the farinose quality of dough. Sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate exhibited the smallest weakening effect (all 4 BU). The minimum weakening degrees of sodium polyacrylate and xanthan gum in edible glue were1 BU and 4 BU, respectively. All three kinds of modifiers can improve the shear properties of noodle sheets. Except for sodium bicarbonate, the other experimental groups could effectively improve the rehydration capability and sensory properties of noodle sheets. Tripolyphosphate, xanthan gum and potato modified starch showed better hardness, ductility, rehydration capability, quality and palatability in the experimental group. Comprehensive evaluation showed that the addition of tripolyphosphate, xanthan gum and potato modified starch can better improve the characteristics of dough and the quality of noodle sheets, and can produce the instant noodle sheets suitable for making Xinjiang soup noodle.