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Position: Home > Articles > Effects of wheat flour with different particle size ranges on quality of semi-dry noodles Science and Technology of Food Industry 2018 (9) 51-56+65

不同粒度区间小麦粉对半干面品质的影响

作  者：
王远辉;余晓宇;任雪寒
单  位：
河南工业大学粮油食品学院小麦和玉米深加工国家工程实验室
关键词：
小麦粉;粒度;半干面;流变学特性;品质
摘  要：
研究了四个不同粒度区间小麦粉对半干面品质的影响。结果表明,不同粒度区间的小麦粉之间的品质表现差异性显著(p<0.05),180~200目粒度区间小麦粉的粗蛋白含量、湿面筋含量和面筋指数均高于其他粒度区间小麦粉;破损淀粉和灰分含量随粒度减小逐渐增加;140~160目区间小麦粉的粉质质量指数最大,稳定时间最长,弱化值最小;140~200目区间小麦粉的吸水率差异并不显著。随小麦粉粒度减小,半干面的白度、吸水率、蒸煮损失率逐渐增加;140~160目区间小麦粉制作的半干面,其硬度最大,咀嚼性最好;160~180目区间小麦粉制作的半干面,其拉伸性能最好;180~200目区间小麦粉制作的半干面,其深层结合水比例最高,回复性、弹性、黏聚性表现最好,感官评分最高,适合制作半干面。
译  名：
Effects of wheat flour with different particle size ranges on quality of semi-dry noodles
作  者：
WANG Yuan-hui;YU Xiao-yu;REN Xue-han;National Engineering Laboratory of Wheat & Corn Further Processing,School of Food Science and Technology,Henan University of Technology;
关键词：
wheat flour;;particle size;;semi-dry noodle;;rheological characteristic;;quality
摘  要：
The effects of wheat flour with four different particle size ranges on the qualities of semi-dry noodles were studied.The results showed that the differences among the qualities of wheat flour with different particle size ranges were significant( p < 0.05),and the crude protein content,wet gluten content and gluten index in wheat flour within 180~200 mesh range were higher than other particle size ranges. The damaged starch and ash content increased gradually with the decrease of particle size.The farinograph quality index of sample within 140 ~ 160 mesh range was the largest,and also,its stable time was the longest and weakening value was the minimum.There was no significant difference in the water absorption rate of samples within140~200 mesh range.Then,the whiteness,water absorption,and cooking loss rate of semi-dry noodles increased gradually with the decrease of wheat flour particle size.The hardness and chewiness of semi-dry noodles made by wheat flour within 140~160 mesh range were the highest.The tensile property of the sample within 160 ~180 mesh range was the best. The deep combined water ratio of sample within 180 ~ 200 mesh range was the highest,and its recovery,elasticity,cohesiveness and sensory evaluation were the optimal state. In summary,wheat powder within 180 ~ 200 mesh range was suitable to make semi-dry noodles.

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