| 不同加水量对中国白面条品质性状的影响 |
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| 引用本文： | 叶一力,何中虎,张艳.不同加水量对中国白面条品质性状的影响[J].中国农业科学,2010,43(4):795-804. |
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| 作者姓名： | 叶一力 何中虎 张艳 |
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| 作者单位： | （中国农业科学院作物科学研究所/国家小麦改良中心）; |
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| 基金项目： | 引进国际先进农业科技计划(948计划) |
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| 摘 要： | 【目的】加水量是影响面条制作的关键因子,研究其对面条品质的影响对制定标准化面条评价方法提供依据。【方法】试验I选用来自山东和河南的24个小麦品种的面粉,采用3种不同加水量(34%、35%和36%)。试验II选购商业面粉5种,采用5种不同加水量(34%、35%、36%、37%和38%),分别研究不同加水量对中国白面条品质的影响,目的是明确实验室面条制作的最适加水量。【结果】随着加水量的增加,0h鲜面片的亮度L*值显著降低,黄度b*值显著提高。对于品种面粉,当加水量从34%增加到36%时,24h鲜面片的亮度L*值先降低后升高,黄度b*值先升高后降低,红度a*值显著降低;当加水量为35%时,亮度L*值最低,黄度b*值最高。对于商业面粉,当加水量从34%增加到38%时,24h鲜面片的亮度L*值先降低后升高,黄度b*值先升高后降低,红度a*值变化不显著;当加水量为36%时,亮度L*值最低,黄度b*值最高,但加水量对煮熟面条的颜色值和颜色感官评价影响均不显著。随着加水量的增加,面条的硬度、黏弹性、光滑性和总分显著提高,在一定范围内适当增加加水量可以显著改善面条品质。【结论】用软质和混合小麦制作中国白面条的最适加水量为35%,用硬质小麦制作中国白面条的最适加水量为36%。1BL/1RS易位使面粉吸水量增加,持水力降低,导致面团黏性增大,随着加水量的增加,面团发黏现象更为明显,不利于实际操作。对于1BL/1RS易位品种,加水量应在最适加水量的基础上减少1%。商业面粉中国白面条实验室制作的最适加水量为37%。
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| 关 键 词： | 普通小麦 1BL/1RS易位 面条品质 加水量 籽粒硬度 |
| 收稿时间： | 2009-06-25; |
Effects of Different Water Addition Levels on Chinese White Noodle Quality |
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| YE Yi-li,HE Zhong-hu,ZHANG Yan.Effects of Different Water Addition Levels on Chinese White Noodle Quality[J].Scientia Agricultura Sinica,2010,43(4):795-804. |
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| Authors: | YE Yi-li HE Zhong-hu ZHANG Yan |
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| Affiliation: | YE Yi-li1,HE Zhong-hu1,2,ZHANG Yan1 (1Institute of Crop Science,National Wheat Improvement Center,Chinese Academy of Agricultural Sciences(CAAS),Beijing 100081,2CIMMYT China Office,c/o CAAS,Beijing 100081) |
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| Abstract: | Objective]Water addition is an important factor influencing noodle preparation, therefore it is crucial to investigate the effects of water addition on noodle quality.Method]Experiment Ⅰ with 24 wheat cultivars from Shandong and He'nan at three different water addition levels(34%, 35% and 36%), and experiment Ⅱ with five commercial wheat flours at five water addition levels(34%, 35%, 36%, 37% and 38%)were used to investigate the effects of water addition levels on Chinese white noodle(CWN)quality.Result]Brightness(L~* value)of 0h raw noodle sheets was decreased and yellowness(b~* value)of Oh raw noodle sheets was increased significantly with increasing water addition.For the flour made from cultivars, when water addition was increased from 34% to 36%, brightness(L~* value)of 24 h raw noodle sheets increased firstly and then reduced, yellowness(b~* value) decreased firstly and then increased and redness(a~* value)was decreased significantly.Brightness(L~* value)was the lowest and yeliowness(b~* value)was the highest at 35% water addition.For commercial flour, when water addition was increased from 34% to 38%, brighmess(L~* value)of 24 h raw noodle sheets increased firstly and then decreased, yellowness(b~* value)decreased firstly and then increased and redness(a~* value)was changed insignificantly.Brightness(L~* value)was the lowest and yellowness(b~* value) was the highest at 36% water addition, however, effects of water addition on color of cooked noodles were not significant.The hardness, viscoelasticity, smoothness and total score were significantly increased with increasing water addition, and increase water addition to a certain level could improve noodle quality significantly.Conclusion]The optimum water addition for soft and mixed wheat cultivars was 35% and for hard wheat cultivar was 36%.Genotype with IBL/1RS translocation enhanced water absorption, but reduced water retention ability of wheat flour, thus the dough stickiness was increased.The pastiness of dough was more apparent with increasing water addition, which brought inconvenience to practical operation.It was suggested that water addition should be reduced by 1% for 1BL/IRS wheat cultivar based on optimum water addition.The optimum water addition for CWN laboratory preparation from commercial wheat flour was 37%. |
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| Keywords: | common wheat IBL/IRS translocation noodle quality water addition grain hardness |
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