小麦粉中蛋白质成分对非油炸方便面品质影响的研究

本研究以面粉为主要实验材料,通过品种间随机试验、均匀试验、正交试验等研究方法,研究了小麦不同蛋白质含量和蛋白质种类对非油炸方便面品质的影响,并对结果进行相关分析、回归分析,得出以下结论：确定面粉中蛋白质含量14%左右最适宜非油炸方便面的制作。小麦蛋白中,清蛋白与复水后方便面的粘结性呈显著正相关,与复水后方便面的粘弹性呈负相关；麦谷蛋白与粘结性呈显著负相关,与粘弹性呈正相关；总蛋白量和粘结性呈显著负相关,和粘弹性呈正相关。醇溶蛋白含量对非油炸方便面品质指标有显著性影响：麦谷蛋白和总蛋白含量与品质指标关系均不显著。面粉中醇溶蛋白和麦谷蛋白含量的最佳组合为2.429g/100g和4.357g/100g。

Research on Effect of Wheat Protein on the Quality for Non-fried Instant Noodle

Flour are taken as mainly material. By means of single factor experiment, orthogonal experiment .The different content and species of protein affected on non-fried instant noodle are respectively studied, and calculated results are analyzed by correlation analysis, regression analysis. Conclusions are drawn as follows: Determined that 14%protein was the best addition for making non-fried instant noodle. In the protein of flour, it has significantly positive relation between albumin and cohesiveness. It has notable negative relation between glutenin and cohesiveness, notable positive relation between glutenin and viscoelastic. It has notable negative relation between total protein and cohesiveness, notable positive relation between total protein and viscoelastic. It has significantly effect between gliadin and quality of non-fried instant noodle. The relationship between glutenin and quality indices was no significantly effect , also total