不同水分含量对复合压延面片力学性质及面条品质的影响

通过添加不同量的水分（30%、34%、38%）制成面片和面条，分析不同压延次数（2、4、6、10、20、40道）下制成的面片和面条拉伸特性的变化规律、面片的微观结构和面条的蒸煮品质。结果表明:随着压延次数的增加，面片的破裂应力和破裂应变先增大后减小，破裂应力在压延4道时达到最大值（6.06、4.78、2.81 kPa）；面条的拉断力和拉断距离也先增大后减小，最大值出现在压延4次时（17.31、15.49、12.98 g）；压延4次的面片具有最连续完整的面筋网络微观结构；压延6次的面条具有最小的吸水率（155.28%、147.46%、121.21%）和蒸煮损失（8.16%、6.88%、5.61%）。随着水分含量增加，面片的破裂应力减小，破裂应变增加；面条的拉断力从17.31 g显著降低到12.98 g（P<0.05）；面条拉断距离显著增大（65.45 ~99.48 mm）（P<0.05）。综合分析，数据表明复合压延面片的强度指标（破裂应力和破裂应变）可以用来预测面条的拉伸品质特性；34%加水量条件下，压延4次制作的面条具有最好的拉伸性能，压延6次制作的面条具有最好的蒸煮品质。

Effects of Different Moisture Content on the Mechanical Properties of Compound Sheeting Dough Sheet and the Quality of Cooked Noodles

By adding different amounts of water (30%, 34%, 38%) to make dough and noodles, the tensile properties of dough and noodles, the microstructure of the dough sheets and the cooking quality of the noodles were analyzed under different sheeting times (2, 4, 6, 10, 20, 40 passes). The results showed that: with the increase of sheeting times, the rupture stress and rupture elongation of the noodle dough first increased and then decreased, and reach the maximum value (6.06, 4.78, 2.81 kPa) at the fourth pass of sheeting; the tensile force and tensile distance of noodles also increased first and then decreased, and the maximum value appeared when sheeting 4 times (17.31, 15.49, 12.98 g); the most continuous and complete microstructure of gluten network was found in the four sheeted passes; the water absorption (155.28%, 147.46% and 121.21%) and cooking loss (8.16%, 6.88% and 5.61%) of the noodles were the lowest after six sheeting passes. With the increase of moisture content, the rupture stress decreased and therupture elongation increased. The tensile force of noodles was significantly decreased from 17.31 g to 12.98 g (P<0.05). Noodle breaking distance was significantly increased (65.45~99.48 mm) (P<0.05). Comprehensive analysis, the data showed that the strength indicators (rupture stress andrupture elongation) of the compound sheeting dough sheet can be used to predict the tensile quality characteristics of the noodles;under the condition of 34% water addition, the noodles made by 4 times sheeting had the best tensile properties, and the noodles made by 6 times sheeting had the best cooking quality.