食品科学

• 基础研究 • 上一篇    下一篇

小麦粉溶剂保持力特性与挂面力学质地的关系

姜 松,贾丹凤,伍 娟   

  1. 江苏大学食品与生物工程学院,江苏 镇江 212013
  • 出版日期:2016-10-15 发布日期:2016-12-01

Relationships between Solvent Retention Capacity of Wheat Flour and Mechanical Properties of Dried Noodles

JIANG Song, JIA Danfeng, WU Juan   

  1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
  • Online:2016-10-15 Published:2016-12-01

摘要:

为了探究小麦粉溶剂保持力(solvent retention capacity,SRC)特性与挂面力学质地之间的相关性,选取品质性状差异较大的6 种小麦粉进行4 种SRC的测定,利用物性仪对其制作的挂面蒸煮前后力学质地进行测定。结果表明:乳酸溶液SRC与弹性模量、断裂位移、断裂应力、硬度、咀嚼性之间均呈显著或极显著正相关(r=0.84~0.92),与蒸煮损失率呈极显著负相关(r=-0.99);蔗糖溶液SRC与断裂应力、咀嚼性、蒸煮损失率之间均呈显著相关(r=0.84、0.82、-0.83);碳酸氢钠溶液SRC与内聚性、弹性、面条吸水率之间均呈显著或极显著相关(r=-0.87、-0.85、0.98);蒸馏水SRC与挂面品质指标之间相关性均不显著。SRC方法可以在一定程度上替代传统品质指标(蛋白质含量、湿面筋含量、十二烷基硫酸钠沉降值和破损淀粉含量)测定方法,有效预测挂面力学质地。

关键词: 小麦粉, 溶剂保持力特性, 挂面, 力学质地

Abstract:

Six wheat varieties and lines were used to analyze the relationships between solvent retention capacity (SRC) of
wheat flour and mechanical properties of dried noodles. Meanwhile, the texture quality and cooking characteristics of dried
noodles were tested using a texture analyzer. Results indicated that lactic acid SRC was correlated positively with elasticity
modulus, fracture displacement, fracture stress, hardness and chewiness (r = 0.84–0.92), respectively, while it was correlated
negatively with cooking loss (r = −0.99). Sucrose SRC was significantly correlated with fracture stress (r = 0.84), chewiness
(r = 0.82) and cooking loss (r = −0.83), respectively. Sodium bicarbonate SRC was correlated significantly with cohesiveness
(r = −0.87), springiness (r = −0.85) and water absorption rate of cooked noodles (r = 0.98), respectively. Water SRC was not
correlated significantly with the qualities of noodles. The SRC test could be used as an alternative to the traditional tests of
protein content, wet gluten content, sodium dodecyl sulfate, sodium salt sedimentation value and damaged starch content for
the prediction of mechanical properties of dried noodles.

Key words: flour, solvent retention capacity, dried noodles, mechanical properties

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