鲜加盐白面条色泽及其影响因素的研究

研究了黑龙江省小麦品种龙麦26和龙辐麦12在四个加水量水平28%～40%下的鲜加盐白面条(FWSN)制作与色泽.结果表明,两个品种FWSN加水量在28%～32%时,亮度(L*)显著降低,黄度(b*)显著增大;加水量在32%～45%时,L*值升高,b*值降低.两个品种FWSN放置24 h后,随着加水量提高,L*值降低,红度a*值显著增加,b*值变化不大.在加水量28%,放置3 h和24 h,FWSN的L*值较高.FWSN在储藏期间色泽稳定性和保持性很关键.结果表明,两个品种放置3～72 h,FWSN的L*值显著降低.对于不同地点种植的龙麦26和龙辐麦12,蛋白质含量与FWSN的L*值显著负相关(r=-0.446,p=0.05).随着出粉率提高,FWSN的L*值显著降低.不同地点种植的龙麦26和龙辐麦12,多酚氧化酶活性对FWSN色泽影响不大.

Studies on the Color of Fresh White Salted Noodle and Its Affecting Factors

The influence of four water absorption levels ranged from 28%~40% was examined on the processing and color of fresh white salted noodles(FWSN) made from Longmai26 and Longfumai12 grown in Heilongjiang Province.Significant decline was detected in the FWSN brightness(L~*) as water absorption ranged from 28%~32% between the varieties.Then the L~* values of FWSN increased when water absorption levels were 32%~40%.Significant increase in FWSN yellowness(b~*) was observed in each variety from 28%~32%,but the b~* values of FWSN decreased with increasing water absorption.After storaged for 24h,L~* values of the FWSN decreased and redness(a~*) significantly increased,but b~* values kept constant.It is important that the color`s retentivity and stability of FWSN during storage.Significant decline of L~* values was detected in the FWSN when they were stored from 3~72h.For the spring wheat cultivars Longmai26 and Longfumai12 that planted in different regions,a significant and negative relationship(r=-0.446,p=0.05) was found between brightness(L~*) and protein content.Significant decrease of L~* values was observed in each variety as yield increasing.For each variety planted in different region,polyphenol oxidase activitiy(PPO) had little effect on color of FWSN.