中国面条的标准化实验室制作与评价方法研究

标准化的实验室制作与评价方法是面条品质改良的前提和基础.针对原商业部SB/T10137-93面条制作与品尝评分标准存在的不完善之处,对面条制作过程中的适宜加水量、和面时间、压片和煮面方法进行了研究,制定出我国面条的标准化实验室制作方法与评价系统.具体程序如下:以加水后面团水分含量为35.0%来确定最适宜加水量;通过低速(1 min)、快速(2 min)、低速(2 min)三个搅拌过程完成和面;在压面机上压片八次,并在最后一次压片时切成面条;在等量(2 L)水中用相同时间(6 min)煮等量(150 g)面条,煮面结束立即把面条放入冰水中冷却2 min.改进后的评价系统为色泽15分、外观10分、软硬度20分、粘弹性30分、光滑性15分、食味10分;以雪花粉为对照,将待评样品与对照相比后给出适宜分值.实验结果表明,改进的方法优于SB/T10137-93标准.     

新疆市售小麦面粉制作新疆拉面的加工品质特性及其专用粉品质评价指标的研究

为给新疆拉面专用品种选育提供理论依据,2006年对29份来自新疆北部和东部10个主要城市市场销售的面粉样品进行了品质测定和新疆拉面加工品质特性的研究.结果表明,降落数值、灰分含量、面团流变学特性、淀粉粘度特性以及面粉色泽等22个主要品质性状对新疆拉面感官评价总分有显著效应,但作用大小和方向各有不同,其中拉伸阻力与延展度的比例、面团强度、延展性等性状的作用较大.相关分析显示,拉面手感与延伸性呈显著正相关,与配置比、反弹值呈显著负相关,拉面色泽与灰分含量、稳定时间、拉伸阻力、拉伸比例和筋力呈显著负相关,拉面质地(韧性、适口性、光滑性)主要与面团流变学特性参数密切相关,新疆拉面感观评价总分与延伸性呈显著正相关,与配置比和反弹值呈显著负相关.有10个样品能够制做出优质新疆拉面,占34.5%,对其品质性状研究后认为新疆拉面专用面粉的品质指标为:降落数值≥250 s,灰分含量≤0.55%,蛋白质含量11.6%～12.8%,湿面筋含量28.9%～32.3%,Zeleny沉淀值≥30 mL,稳定时间4.1～7.9 min,延展性140～168 mm,拉伸阻力166～250 BU,最大拉伸阻力200～400 BU,拉伸面积50～82cm2,淀粉峰值粘度248～289 RUV,反弹值98～116 RUV,亮度(L*)89～91,黄度(b*)≤6.吹泡仪品质参数中的面团延伸性(L)和面团配置比(P/L)与新疆拉面感官评价总分关系密切,也可以用于新疆拉面专用面粉的品质评价,其品质指标为面团弹性(P)66.0～133.0 mm,面团延伸性(L)58.0～121.0 mm,面团配置比(P/L)0.6～2.3,面团膨胀指数(G)16.9～24.5 mL,面团筋力(W)155.0～290.0 MJ,面团弹性指数(I.e.)40.7～53.1.     

和面仪在新疆拉面加工品质评价中的应用

为探讨和面仪在新疆小麦品种加工新疆拉面品质评价中的作用,2007-2008年选用28个新疆冬小麦品种为试验材料,研究了和面仪参数与粉质仪参数及新疆拉面加工品质指标间的关系。结果表明,粉质仪与和面仪参数关系密切,除吸水率、峰值高度外,其他参数间的相关性均达到极显著水平,说明这两种仪器测定面团特性的效果基本相同。和面仪参数峰值时间、8分钟宽度、8分钟面积与粉质仪稳定时间的对应关系最好,其次是峰值宽度,峰值高度与稳定时间的对应关系最差。和面仪、粉质仪参数与新疆拉面加工品质关系密切,其中和面仪的峰值时间（r=0.634）、峰值宽度（r=0.399）、8分钟宽度（r=0.603）和8分钟面积（r=0.732）以及粉质仪的形成时间（r=0.497）、稳定时间（r=0.589）、评价值（r=0.582）等参数与新疆拉面感官评价总分均呈极显著正相关。此外,和面仪参数与新疆拉面加工品质指标显著的个数要明显多于粉质仪参数,说明和面仪参数与新疆拉面加工品质关系更为密切,和面仪完全可以在优质新疆拉面品种选育工作中用于面团特性的评价和加工品质特性的预测。     

新疆春小麦品种主要品质性状及其与新疆拉面加工品质的关系

为了给培育优质新疆拉面专用新品种提供理论依据,选用36个新疆和宁夏春小麦品种,研究其主要品质性状、新疆拉面加工品质特性以及两者之间的关系.结果表明,新疆春小麦品种籽粒容重和蛋白质含量、面粉蛋白质含量和降落数值较高,籽粒硬度、出粉率以及湿面筋含量、沉淀值中等,面粉灰分含量、吸水率偏低,面团流变学特性多属强筋类型.由于品质性状的不平衡,仅有2个品种完全达到强筋小麦标准,而多数品种属中筋小麦类型,其中有29个品种(占试验品种总数的80.6%)能够制作出优质新疆拉面.新疆拉面感官评价指标中拉面手感、表面状况和色泽是制约新疆拉面加工品质的关键因素.相关分析表明,新疆拉面感官评价指标是春小麦品种籽粒特性、面粉品质、面团流变学特性、淀粉糊化特性以及面粉色泽等品质性状共同作用的结果,如籽粒蛋白含量、面粉蛋白含量、沉淀值、形成时间、稳定时间、评价值、拉伸面积、抗延阻力、最大抗延阻力、拉伸比例、最大拉伸比例、峰值粘度、低谷粘度、稀懈值、亮度、红度和黄度等与新疆拉面感官评价指标显著相关.回归分析进一步表明,灰分、湿面筋含量、形成时间、最大拉伸比例、峰值粘度和红度是影响新疆拉面品质的关键品质性状,可以在育种时用于品质性状的辅助选择.本研究建议制作优质新疆拉面春小麦品种的品质指标为:降落数值≥250 s,灰分(14%MB,下同)≤0.6%,籽粒硬度≥60,籽粒蛋白质含量11.4%～14.0%,湿面筋含量28.0%～32.0%,沉淀值≥35.0 mL,稳定时间3.5～14.3 min,延展性150～210 mm,最大抗延阻力183～455 BU,拉伸面积50～100 cm2,峰值粘度≥248 RUV,稀懈值≥122 RUV,L* ≥90,a*≤-0.8,b*≤7.0.     

新疆冬小麦地方品种主要品质性状及其与拉面品质的关系

为了解新疆冬小麦地方品种对新疆拉面品质的影响,以30份新疆冬小麦地方品种为供试材料,测定其面粉品质、面团流变学特性及粉色等主要品质性状,并制作新疆拉面,对新疆冬小麦地方品种主要品质性状与新疆拉面加工品质特性的关系进行了研究。结果表明,湿面筋含量、干面筋含量、面团延伸性、配置比、弹性指数、稳定时间及弱化度等7个面粉品质指标与新疆拉面感官评价总分显著相关,其中干面筋含量和配置比的作用最大;逐步回归分析表明,新疆拉面加工品质主要受到干面筋含量、湿面筋含量、面粉红度(a*)的影响。新疆冬小麦地方品种具有较好的拉面加工品质,可为新疆拉面专用小麦品种选育提供种质资源。     

关中平原小麦粉鲜面条制作适宜性研究

针对餐饮业连锁经营和向食品制造转化的背景下,食品生产企业对小麦品种质量特性、原料质量稳定性,特别是面条制作适宜性提出新的要求,对关中平原大面积种植的小麦品种籽粒质量性状进行分析,并通过训练的专业感官评价人员对以其为原料、由面点师实验室制作的鲜面条的烹饪特性进行评价,同时统计分析小麦籽粒性状、面粉理化特性和面条感官评价结果之间的关系。结果表明,关中平原小麦千粒重、容重和硬度较高,面粉湿面筋含量高,面团延展性能良好,优质强筋小麦品种的比例明显提高。面粉的黏度参数,特别是峰值黏度,对面条的感官评价总分,面条质量要素中的色泽、硬度和黏性有较大影响,是评价鲜面条专用粉的重要参考指标。面条感官评价总分与峰值黏度呈显著正相关,与籽粒硬度、破损淀粉含量和面粉吸水率呈显著或极显著负相关。小麦品种（面粉）百农207、F50、F20、中麦578、西农583和郑麦366适宜制作优质鲜面条。     

郑麦1860品质特性及面条加工适用性分析

为明确郑麦1860的品质及加工适用性,对2020-2021年河南省29个地点收获的郑麦1860的籽粒性状、磨粉品质、面团流变学特性、淀粉糊化特性和面条加工品质指标进行了测定与分析。结果表明,郑麦1860为优质中强筋面条小麦品种,特点是籽粒大、容重高、出粉率高,面条弹性好、色泽白亮、褐变较轻。在不同地点间郑麦1860的多数品质性状变异程度小,品质表现较稳定;相比较而言,其粉质参数、拉伸参数变异程度较大,淀粉糊化特性和面筋特性变异程度次之,籽粒品质性状、磨粉品质和面条加工参数变异程度较小。籽粒硬度、粒径、容重与出粉率呈显著正相关;容重、籽粒蛋白质含量、面粉灰分含量与面条总评分呈显著负相关;面粉色泽L^*值、吸水率、峰值黏度、低谷黏度、终值黏度、回生值与面条总评分呈显著正相关。综上所述,籽粒蛋白质含量、面粉色泽和淀粉糊化特性是影响郑麦1860面条品质的主要因素。郑麦1860制作的面条感官评分高、品质稳定,在豫北、豫东和豫南等区域种植均适合制作优质面条。     

灰色关联分析法在不同小麦品种饼干品质评价中的应用

为建立标准化和规范化的饼干品质评价方法,本研究选用一个商用饼干专用粉和八个不同品种的小麦面粉为材料进行饼干烘焙,将饼干质构、色泽、感官评价的主要指标纳入评价体系,采用变异系数权重法确定饼干重量、直径、厚度、延展性、硬度、脆性、咀嚼性、L~*、△E~*和感官评价指标在综合评价中的权重值,利用灰色关联分析法对各个指标进行无量纲化处理,以商用饼干专用粉制作的饼干作为参考序列,计算灰色关联系数和灰色关联度,对不同小麦面粉制成的饼干品质进行综合评价。结果表明,随着小麦面粉中蛋白质含量的增加,饼干的重量和厚度呈现增加趋势,延展性逐渐减小;硬度和咀嚼性逐渐增加,脆性降低;色泽呈现先变黑后变白的"V"字形变化趋势;感官评价分数逐渐降低。供试小麦评价结果排序为淮麦33宁麦13扬富麦101淮麦29苏麦18淮麦35扬麦13农麦126,和感官评分结果排序的秩相关系数为0.881,达到极显著水平。综合考虑,基于灰色关联分析法对饼干品质进行评价,结果更加全面和可靠,能够较好反映不同小麦品种之间的差异。     

茶叶感官审评的评分方法

评价食品及饮料的质量,有利用化学的、物理学的、生物学的检验方法,而茶叶涉及外观、香气、滋味和叶底等的质量评价以及涉及消费者喜爱程度的嗜好评价,需要利用人的感觉器官（即视觉、触觉、嗅觉、味觉器官）来进行鉴别。然而,如何记录感官审评的过程？现在,有的用语言（即评语）、有的用符号（即上T△等）来表达,这样不仅在解释上存在很大的不明确性,而且评茶人员个体间对评茶用辞及符号本身的共识度也存在很大的差异。目前虽然有的也使用了评分方法,但对"界限基准分"的概念不够明确,给分也比较粗放,不能充分表达品质因子参差情…     

影响馒头品质的相关指标分析

为给优质馒头专用小麦的培育和馒头品质改良提供参考依据,以来源于北方冬麦区、黄淮冬麦区、西南冬麦区和长江中下游冬麦区的128个小麦品种(系)为材料,利用感官评价与质构仪测试相结合的方法,分析影响馒头品质的相关指标。结果表明,馒头感官品质中,除馒头的比容与色泽、结构、弹韧性、黏牙性和气味的相关性不显著外,其他指标间均为极显著正相关;馒头质构指标中,馒头的硬度与内聚性和咀嚼性分别呈极显著负相关和正相关;馒头质构指标中的黏附性、弹性、硬度和咀嚼性与馒头感官品质的相关指标显著相关,可以在一定程度上补充或矫正相关的感官评价分析。同时,筛选出感官品质较好的材料有中优9507、CMT-3T88和陕182等,质构指标较好的材料有扬00-126、新麦19和新春9号等,这些材料适合制作优质手工馒头;尤其是筛选出的感官品质和质构指标均较好的材料Kn3106、川麦107、新春9号和新麦19,可作为小麦优质资源加以利用。参试材料的面粉白度较低(平均值为73.83)且高白度材料较少;面粉白度高于80的小麦品种(系)仅有T21-6和武汉麦,这些材料可作为高白度小麦优质资源加以利用,有助于改良馒头的色泽品质。     

Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles

The effects of potato flour/wheat flour (PF/WF) ratio on the mixing properties of dough and the quality of noodles were investigated. Substitution of wheat flour with potato flour caused the increases in the water absorption and the protein weakening value (C1-C2) of formulated flours, as well as the decrease in the corresponding dough mixing parameters including dough development time (DDT), dough stable time (DST), initial mixing time (C2), maximum torque during heating (C3), minimum torque of hot paste (C4) and the amount of retrogradation (C5-C4), indicating that the addition of PF weakened dough strength but improved degradation resistance. The textural, cooking, sensory characteristics and microstructure of noodle samples were evaluated. The results indicate that adhesiveness, springiness, broken ratio and cooking lose increased progressively with increasing PF content while the score of sensory evaluation continued to decrease. However, hardness, cooking yield and optimum cooked time for the samples of PF content range from 10% to 20% showed a distinctive variation. Environmental scanning electron microscopy (ESEM) confirmed changes in noodle microstructure as PF addition affected gluten network development. In general, noodles with PF content below 40% were acceptable.     

小麦淀粉与面条质量关系的研究进展

小麦淀粉品质对白盐面条的质量（尤其是煮后的感官特性）有重要影响。直链与支链淀粉的含量及比例是影响面条质量的重要因素,是造成不同小麦品种淀粉糊化和膨胀特性及面条质量差异的物质基础。较低直链淀粉含量的小麦粉具有较好的糊化和膨胀特性,制作的面条煮制时吸水率高,烹调损失低,具有较高的感官评分。优质白盐面条的直链淀粉含量应在22%左右。峰值黏度、稀懈值、峰值时间是影响面条质量的重要糊化参数,这3项参数高的小麦粉适合制作优质面条。高膨胀势或膨胀体积的小麦粉制作的面条中等偏软,光滑且富有弹性,可以作为面条用小麦的重要选择标准。一般认为,直链淀粉含量较低、峰值黏度和稀懈值高、峰值时间长、膨胀势或膨胀体积高的小麦粉适合制作优质白盐面条。其中,直链淀粉含量、峰值黏度和膨胀势是优质面条小麦评价的关键品质性状。     

Effect of A- and B-granules of wheat starch on Chinese noodle quality

To investigate the effect of A- and B-type granules of wheat starch on noodle quality, the fractionation and reconstitution method was used to prepare noodles with five different ratios of A-to B-granules (100A-0B, 75A-25B, 50A-50B, 25A-75B, 0A-100B). The pasting and swelling properties of reconstituted flours and the microstructure of noodles observed under a confocal laser scanning microscope (CLSM) indicated that there were at least two aspects were responsible for the changes in noodle quality. First, the water distribution, texture and cooking quality of noodles were influenced by the different physicochemical properties of A- and B-granules; and second, the gluten structure in noodles was altered by the granule size distribution, which further led to a difference in noodle quality. In general, with increasing number of B-granules, the A₂₂ (the proportion of less immobilized water) of raw noodles and the hardness, resilience and chewiness of cooked noodles increased first and then decreased, while the cooking loss, water absorption and protein loss showed the reverse trend. Raw noodle samples containing 50A-50B had the minimum T₂₂ (less immobilized water) but the maximum A₂₂ and, when cooked, had the greatest hardness, chewiness and resilience and the least cooking loss (6.6%) and water absorption (166.1%). These results have important implications for illustrating the mechanism by which A- and B-granules affect noodle quality and guide efforts to improve noodle quality and wheat breeding.     

小麦蛋白质与面条品质关系的研究进展

为促进我国面条工业生产并为面条专用小麦良种的选育提供科学依据,对近年来小麦蛋白质与面条品质关系的研究进行了综述。总体来看,蛋白质含量和质量从各个方面影响面条品质。蛋白质含量与面条白度、表观状态呈负相关,与面条质构特性,尤其是煮熟面条的硬度、弹性呈正相关。较高的麦谷蛋白含量可以提高面条的硬度、咀嚼性、粘合性和抗拉伸能力。在一定范围内,蛋白质质量（面筋含量和质量、沉降值、流变学特性）的提高有助于面条蒸煮品质的改善和感官评分的提高,但蛋白质质量过高（湿面筋含量〉35%,沉降值〉60mL,稳定时间〉16min）会导致面条外观品质变劣,评分下降;高分子量谷蛋白亚基5＋10可能与较好的面条品质有关。一般认为,优质面条小麦的蛋白质品质指标为：蛋白质含量12%～14%;湿面筋含量28%～34%,沉淀值40～45mL,稳定时间5～15min。     

The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles

The relation between protein characteristics, protein network formation and wheat noodle properties was studied. Bovine serum albumin (BSA), soy glycinin, ovalbumin, S-ovalbumin and lysozyme were included in the recipe of wheat-based noodles. The characteristics of these non-wheat proteins impacted the type, rate and extent of protein network formation during noodle dough preparation and cooking, and thereby the properties of fresh and cooked noodles. None of the added proteins enhanced the properties of fresh noodles. BSA and soy glycinin enhanced Kieffer-rig extensibility parameters of cooked noodles. Addition of ovalbumin or S-ovalbumin led to excessive protein polymerization in cooked noodles and lowered their quality. Inclusion of lysozyme lowered the rate and extent of polymerization during cooking. Experiments in which urea, olive oil or urea were added in the recipe showed that non-covalent interactions dominate the properties of fresh noodles while covalent cross-links and hydrogen bonds mainly impact the properties of cooked noodles.     

小麦面团粘性定量评价方法的建立

为建立可量化的面团粘性评价方法,提高面团粘性鉴定的准确性和科学性,利用改良的方法对96个河南省区域试验参试小麦进行粘性测定,以面团粘性感官鉴定结果为依据评价改良法量值鉴定结果,并对其与小麦主要品质性状的相关性进行了分析。结果表明,改良方法可以准确定量小麦面团粘性值并对其进行分类。不同粘性等级面团间的‘能量’和‘延伸性’存在极显著差异,‘最大拉伸阻力’在等级间存在显著差异;不同粘性等级的面团在改良拉伸仪上呈现不同的图谱;改良方法鉴定的面团粘性结果与面团感官鉴定结果一致,其中‘能量’和‘延伸性’与面团粘性感官鉴定等级呈极显著正相关,相关系数分别达到0.9600和0.9612;面团粘性与蛋白质含量、容重、湿面筋含量、降落数值和吸水量相关性不显著,与沉淀指数、稳定时间、能量、拉伸阻力、延伸性和最大拉伸阻力呈极显著负相关,与弱化度呈极显著正相关。因此,利用改良方法对小麦面团粘性进行量值鉴定是可行的;面团粘性主要取决于蛋白质质量。     

White salted noodle characteristics from transgenic isolines of wheat over expressing puroindolines

The closely linked genes puroindoline a (Pina) and puroindoline b (Pinb) control most of the variation in wheat (Triticum aestivum) grain texture. Mutations in either Pina or Pinb result in hard grain with wild type forms of both genes giving soft grain. Asian noodles are prepared from both hard and soft classes of wheat. Our objective was to examine color and texture characteristics of white salted noodles processed from flours of transgenic isolines of Hi-Line hard red spring wheat over expressing Pina-D1a, Pinb-D1a or both and a control giving a range in grain texture from very soft to hard. White salted noodles were prepared and color and texture characteristics were measured. The three softer textured transgenic isolines showed greater change in L^* with time than Hi-Line. The noodles were more adhesive (more negative value), firmer, and chewier as the grain texture became successively softer when cooked at 5 min. These texture differences were not as apparent when noodles were cooked for an optimum time. Starch pasting properties did not explain the noodle textural differences. A possible explanation for the noodle texture differences may be related to starch damage which ranged from 2.2% for HGAB to 6.7% for Hi-Line, flour particle size differences and subsequent water absorption differences among the four genotypes. Over expression of puroindolines did not enhance quality of white salted noodles when prepared under these conditions.