基于模糊数学感官评价研制凉皮专用小麦粉

以中筋小麦石优17分别与三种强筋小麦（藁优2018、师栾02-1、冀麦323）按不同比例配麦,采用传统洗面方法蒸制鲜凉皮和面筋,测定质构、感官、出品率和淀粉沉降速度,利用模糊数学综合评价法将感官数据分数化。对最佳配比小麦粉进行面筋质量、糊化和流变学特性分析。结果表明：与市售凉皮粉及石优17相比,30%师栾02-1综合评价最好,其沉降速度最快,4 h淀粉浆液体积为182.5 mL,且凉皮和面筋弹性数据最大值分别为1.17和1.84 mm,凉皮感官品质仅次于市售凉皮粉,面筋感官评分也较好。凉皮和面筋出品率较市售凉皮粉分别提高了3.64%和2.38%。面筋指数、稳定时间、粉质质量指数、拉伸曲线面积、最大拉伸阻力、最大拉伸比例显著提高,吸水率、弱化度、崩解值较配麦前显著减小。

Research on developing special wheat flour for Liangpi based on fuzzy mathematics sensory evaluation

The medium-gluten wheat Shiyou 17 was mixed with three kinds of strong-gluten wheat (Gaoyou 2018, Shiluan 02-1, and Jimai 323) in different proportions, and the commercial wheat flour for Liangpi was used as a control. Using the traditional washing method to prepare fresh Liangpi and steam the gluten to determine the texture characteristics, the sensory quality, the yield of Liangpi and gluten, and starch settling velocity. The sensory data were fractionated using a fuzzy mathematical integrated evaluation method. The gluten quality, pasting characteristics, and rheological properties of the optimal ratios of wheat flour were analyzed. The results showed that compared with the commercial Liangpi special flour, 30% Shiluan 02-1 added to Shiyou 17 had the optimal comprehensive evaluation, the fastest sedimentation rate, the starch slurry volume of 182.5 mL in 4 h, and the maximum elastic data of Liangpi and gluten structure were 1.17 mm and 1.84 mm, respectively. The sensory quality score of Liangpi was second lower than that of the commercial Liangpi special flour, and the sensory score of gluten was also better. The yield rates of Liangpi and gluten were 3.64% and 2.38% higher respectively than that of the commercial Liangpi special flour. The gluten index, stability, farinograph quality number, extensograph energy, maximum resistance, and the maximum ratio of 30% ShiLuan 02-1 were significantly improved, and the water absorption, the degree of softening, and breakdown viscosity were significantly reduced compared with those wheat cultivars before wheat blending.