玉米-小麦混合粉面团流变学特性、面条品质及两者相关性

采用不同的配比将玉米粉与小麦粉混配,用混合粉制作面条,测定混合粉面团的流变学特性及面条的蒸煮与质构品质,并对面团流变学特性与面条品质进行相关性分析。结果表明:随着玉米粉配比的增加,混合粉面团的吸水率、稳定时间、评价值、拉伸能量、延伸度和最大拉伸阻力呈逐渐减少的趋势,形成时间也有所减小,而弱化度则有所增大,面条的蒸煮损失率呈上升趋势,而硬度、胶着性、咀嚼性和剪切力则逐渐减小。参考面条用小麦粉及挂面国家标准,同时考虑到玉米粉的利用率,得出玉米粉、小麦粉配比为15:85的混合粉适合制作面条。玉米-小麦混合粉面团的流变学特性与面条的蒸煮及质构品质高度相关,可作为预测玉米-小麦混合粉面条品质优劣的有效指标。

The Rheological Properties of Dough,the Quality of Noodles of Corn-wheat Blended Flour and Their Correlation

Corn flour was mixed with wheat flour in different proportions to make corn-wheat blended flour fresh wet noodles. The rheological properties of blended flour dough,cooking and texture quality of noodles were measured,and the correlation of the quality of noodles and rheological properties of dough were also investigated. The results showed that,with the increasing of the proportion of corn flour,the water absorption rate,stability time,the evaluative value,extension energy,extensibility and maximal extension resistance of blended flour dough gradually declined,development time also declined,but degree of softening increased. Cooking loss ratio of noodles gradually increased,but hardness,gumminess,chewiness and force gradually declined. Referring to the national standards of wheat flour for making noodles and dried noodles,and considering the utilization rate of corn flour,it was concluded that the blended flour which the ratio of corn flour to wheat flour was 15:85 was suitable for making noodles.The rheological properties of corn-wheat blended flour dough were highly related to the cooking and texture quality of noodles,which could be used as an effective index to predict the quality of corn-wheat blended flour noodles.