鲜湿面条的煮面时间及其与面粉糊化特性的关系

通过对不同类型小麦品种鲜湿面条的煮面时间及其与面粉品质的关系研究,结果表明:随着煮面时间的延长,面条评分呈先上升后下降的趋势,不同类型小麦品种的面条评分分别在不同煮制时间达到最大值;同时,随着煮制时间的延长,糯小麦面粉开始糊化温度逐渐下降,而黑小麦76、豫麦34、豫麦49、豫麦50呈先上升后下降的趋势,且均在一定时间后保持平缓的趋势。最佳煮面时间和面粉品质的相关分析表明,最佳煮面时间和直链淀粉含量、最终粘度、反弹值、糊化温度呈显著正相关,和稀懈值呈显著负相关;糊化特性能较好的预测最佳煮面时间。同时,评委感官评价测得的最佳煮面时间和糊化温度测定法有极显著相关性。

Fresh Noodles: Optimum Cooking Time vs Flour Gelation Property

The optimum cooking time of fresh noodles and its relationship with flour gelation property were evaluated.Results indicate that with the elongation of cooking time the cooked noodle score increases gradually and then drops.The peak values of noodle score of different wheat cultivars are obtained at different cooking time.With the increase of cooking time,the amylograph onset temperature of flour prepared from a waxy wheat cultivar decreases,while those prepared from "Heixiaomai76","Yumai34","Yumai49",and "Yumai50" increase during the early period of cooking and then drop gradually.The optimum cooking time is positively correlated with amylose content,final viscosity,setback viscosity,and pasting temperature,but negatively correlated with breakdown viscosity,indicating that the cooking time could be predicted by gelation properties.It is also demonstrated that there is a significant positive correlation between the optimum cooking times evaluated by sensory test and by amylograph onset temperature.