全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响

DOI: 10.3321/j.issn:1000-7091.2007.03.005, PP. 16-20

Keywords: 糯性小麦,配粉,淀粉特性,面条品质

Full-Text   Cite this paper   Add to My Lib

Abstract:

按照一系列梯度比例,将2种糯性小麦面粉分别添加到7种普通小麦面粉(分强筋组和中筋组)中,探讨不同配比对普通小麦面粉的淀粉品质特性(直链淀粉含量、膨胀势、RVA粘度曲线参数)和面条品质的影响。结果表明,配粉能明显降低普通面粉的直链淀粉含量、提高膨胀势,但由于混合粉中的糯麦面粉和普通面粉分别糊化,先后形成“糯麦高峰”和“普通小麦高峰”,混合粉的高峰粘度反而降低。添加糯麦面粉明显降低反弹值、延缓凝沉速度和程度,也能减小保鲜面条的评分降幅,从而能明显延长鲜湿面条的货架寿命。所用的糯麦品系属于中筋偏弱类型,因而可降低强筋组面粉的筋力,使面条软硬适中;但使中筋组面条变软、评分降低。因此,下一步工作需要选育适于面条配粉的中筋或中筋偏强型高白度糯性小麦。

References

[1]  Miskelly D M, Moss H J. Flour quality requirements for Chinese noodle manufacture[J]. Journal of Cereal Science, 1985, 3: 379-387.
[2]  Konik C M, Miskelly D M, Gras P W. Starch swelling power, grain hardness and protein relationship to sersory properties of Japanese noodles[J]. Starch/Stiērke, 1993, 45(4): 139-144.
[3]  Mccormick K M, Panozzo J F. Hong S H. A swelling power test for selecting potential noodle quality in wheat[J]. Australian J of Agriculture Research, 1991, 42(3): 317-323.
[4]  Konik C M, Miskelly D M, Gras P W. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles[J]. Journal of the Science of Food and Agriculture, 1992, 58(3): 403-406.
[5]  Wang L F, Paula A. Australia salt-noodle flours and their starches compared to U. S. wheat flours and their flours[J]. Cereal chemistry, 1996, 73(2): 167-175.
[6]  Morris C F, Shackley B J, king G E, et al. Genotypic and environmental variation for flour volume in wheat[J]. Cereal Chemistry, 1997, 74(1): 16-21.
[7]  Yasui T, Matsuki J, Sasaki T. Amylose and lipid contents, amylopectin structure, and gelatinization properties of waxy wheat (Triticum aestivum L.) starch[J]. Journal of Cereal Science, 1996, 24(2): 131-137.
[8]  Demeke T, Hucl P, Abdel-Aal E-S M, et al. Biochemical characterization of the wheat waxy a protein and its effect on starch properties[J]. Cereal Chemistry, 1999, 76(5): 694-698.
[9]  Yasui T, Sasaki T, Matsuki J. Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat(Triticum aestivum L.)[J]. Journal of the Science of Food and Agriculture, 1999, 79(5): 687-692.
[10]  梁荣奇. 综合标记辅助选择体系的建立及其在小麦品质改良中的应用[D]. 北京: 中国农业大学, 2001.
[11]  梁荣奇, 张义荣, 唐朝晖, 等. 糯性普通小麦的籽粒成分和淀粉品质研究[J]. 中国粮油学报, 2002, 17(4): 12-16.
[12]  Bhattacharya M, Erazo-Castrej6n S V, Doehlert D C, et al. Staling of bread as affected by waxy wheat flour blends[J]. Cereal Chemistry, 2002, 79(2): 178-182.
[13]  李锐, 黄超武. 水稻单粒直链淀粉含量的测定方法[J]. 广东农业科学, 1988(5): 7-9.
[14]  姚大年, 李保云, 梁荣奇, 等. 基因型和环境对小麦品种淀粉性状及面条品质的影响[J]. 中国农业大学学报, 2000, 5(1): 63-68.
[15]  Blumenthal C S, Barlow E W R, Wrigley C W. Growth environment and wheat quality: the effect of heat stress on dough properties and gluten proteins[J]. Journal of Cereal Science, 1993, 18(1): 3-21.
[16]  林作辑. 食品加工与小麦品质改良[M]. 北京: 中国农业出版社, 1994.
[17]  刘建军. 小麦品种品质特性与中国干面条品质关系的研究[D]. 北京: 中国农业科学院, 2000.
[18]  Moss R. The influence of ingredients and processing variables on the quality and microstructure of hokien, cantoness and instant noodles[J]. Food Microstrue, 1987, 6: 63-74.
[19]  Baik B K, Czuchnjowska Z, Pomeranz Y. An SDS-FY test to evaluate quality of wheat for oriental noodles[J]. Journal of Cereal Science, 1994, 19(2): 191-201.
[20]  Yun S H, Quail K. Physicochemical properties of Australian wheat flours for white salted noodles[J]. Journal of Cereal Science, 1996, 23(2): 181-189.
[21]  Crobie G B. The relationship between starch swelling properties paste viscosity and boiled noodle quality in wheat flours[J]. Journal of Cereal Science, 1991, 13(2): 145-150.
[22]  Miura H, Tanii S. Endosperm starch properties in several wheat varities preferred for Japanese noodle[J]. Euphytica, 1994, 72(3): 171-175.
[23]  Yasui T, Sasaki T, Matsuki J. Waxy endosperm mutants of bread wheat (Triticum aestivum L.) and their starch properties[J]. Breeding Science, 1997, 47(2): 161-163.
[24]  梁荣奇, 张义荣, 姚大年, 等. 小麦淀粉品质改良的综合标记辅助选择体系的建立[J]. 中国农业科学, 2003, 35(3): 245-249.
[25]  姚大年, 刘广田, 朱金宝, 等. 小麦品种面粉粘度性状及其与面条品质的相关性研究[J]. 中国农业大学学报, 1997, 2(3): 52, 68.
[26]  McCormick K M, Panozzo J F, Hong S H. A swelling power test for selecting potential noodle quality in wheat[J]. Australian J of Agri Research, 1991, 42: 317-323.
[27]  Nakamura T, Yamamori M. Production of waxy (amylasefree) wheats[J]. Molecular and General Genetics, 1995, 248(2): 253-259.
[28]  Martin D J, Azudin M N, Stewart B G. Effect of sheeting on rheological properties of noodle dough[J]. Cereal Foods World, 1994, 39(9): 691-698.
[29]  李硕碧, 单明珠, 王怡, 等. 鲜湿面条专用小麦品种品质的评价[J]. 作物学报, 2001, 27(3): 334-338.
[30]  Oh N H, Seib P A, Deyoe C W, et al. Noodles. Ⅱ. The surface firmness of cooked noodles from soft and starch damage on the quality characteristics of dry noodles[J]. Cereal Chemistry, 1985, 62(6): 431-436.

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133