中国鲜面条耐煮特性及评价指标

以我国北部和黄淮冬麦区的46份主栽小麦品种和育成品系为材料, 分析了品质性状与煮熟面条冲洗水中总有机物含量(TOM)、干物质蒸煮损失率、面条吸水性和黏性等面条耐煮性指标的关系。结果表明, 小麦品种的磨粉品质、面团流变学特性、淀粉品质及TOM值、蒸煮损失率和黏性等面条耐煮性指标存在较大变异。拉伸面积和最大抗延阻力与TOM值呈显著负相关, 相关系数分别为-0.66 (P<0.01)和-0.56 (P <0.01); 稳定时间、拉伸面积和最大抗延阻力与面条煮6 min和10 min后鲜重的相关系数为-0.55~ -0.63 (P <0.01), 耐揉指数与二者的相关系数分别为0.67 (P<0.01)和0.69 (P<0.01); 糊化温度与面条煮10 min后鲜重呈极显著正相关(r = 0.60, P<0.01), 说明提高小麦面粉的蛋白质含量、面筋强度可以显著改善面条耐煮特性, 蛋白质特性是影响面条耐煮性的主要品质因子, 淀粉糊化参数对面条耐煮性也有一定影响。TOM值与面条煮6 min和10 min后鲜重呈显著正相关, 相关系数分别为0.66 (P<0.01)和0.69 (P<0.01); 面条煮6 min与煮10 min后鲜重也呈高度正相关(r = 0.86, P<0.01)。建议将10 g鲜面条煮10 min后的鲜重≤21.0 g作为优质鲜面条耐煮性的主要评价指标。

Characteristics and Evaluation Parameters Associated with Cooking Quality of Chinese Fresh Noodle

Noodle cooking quality plays an important role in assessing processing quality of Chinese fresh noodle. Forty-six Chinese wheat cultivars and advanced lines from the Northern Plain and the Huang-Huai River Valleys Winter Wheat Regions were used to determine the relationship between wheat quality characters and evaluation parameters of Chinese fresh noodle cooking quality including total organic matter (TOM), cooking losses, water sorption, and noodle stickiness. The results indicated that large variations were observed in milling quality, dough rheology characteristics, starch properties, and noodle cooking quality parameters including TOM value, cooking losses, and noodle stickiness. Extensogram energy and maximum resistance contributed negatively to TOM value, with correlation coefficients of -0.66 (P<0.01) and -0.56 (P<0.01), respectively. Correlation coefficients between Farinogram stability, Extensogram energy and maximum resistance and cooked noodle weights with optimal cooking (6 min) and overcooking (10 min) ranged from -0.55 to -0.63 (P<0.01). Farinogram mixing tolerance index was significantly and positively correlated with cooked noodle weights for 6min and 10min, with correlation coefficients of 0.67 (P<0.01) and 0.69 (P<0.01), respectively. Starch pasting temperature was significantly and positively correlated with cooked noodle weights for 10 min (r = 0.60, P<0.01). This suggested that increased flour protein content and dough gluten strength contributed positively to noodle cooking quality, flour protein property was the major factor in determining noodle cooking quality, and noodle cooking quality was also affected slightly by starch pasting parameters. TOM value was significantly and positively correlated with cooked noodle weights for 6 min and 10 min, with correlation coefficients of 0.66 (P<0.01) and 0.69 (P<0.01), respectively. Correlation coefficient between cooked noodle weight with 6 min and 10 min cooking time was 0.86 (P<0.01). Therefore, it was recommended that cooked noodle weight for 10 min could be an important parameter for evaluation of noodle cooking quality. The cooked noodle weight for 10 min (10 g fresh noodle) should be no more than 21.0 g forgood noodle cooking quality in Chinese wheat samples.