中国干白面条品质评价方法研究

以16个品质差异较大的小麦品种(系)为材料,研究籽粒和面粉特性对面条品质的影响,用色度仪和质构仪分别测定面粉与面条的颜色及面条质地特性,按商业部1993年标准对面条品质进行感官评价。结果表明,面条的外观品质和质地结构是籽粒硬度、面粉灰分、蛋白质含量和质量及淀粉特性综合作用的结果。用色度仪代替人为感官评价对煮熟面条颜色进行定量测定,二者的相关系数为0.73。质构仪TPA指标硬度能较好反映面条表观状态、适口性、韧性和总分,相关系数分别为0.54、0.70、0.56和0.66,达5%或1%显著水平;胶着性也能较好反映面条表观状态、适口性和总分,r为0.56、0.66和0.59,达5%或1%显著水平;弹性则与面条粘性呈显著负相关,r=-0.61。因此,用质构仪定量测定面条软硬度和胶着性,有助于客观评价面条的表观状态、适口性和总分。

Methods for Evaluation of Quality Characteristics of Dry White Chinese Noodles

Sixteen wheat cultivars and advanced lines with wide variation in quality traits were used to evaluate grain and flour quality characteristics and their influence on dry white Chinese noodles (DWCN). The color of flour, noodle sheet, and cooked noodle was measured using Minolta CR-310. DWCN texture was evaluated by texture profile analysis (TPA) using Texture Analyzer and trained panelists according to the Chinese standard method for noodle quality evaluation (SB/T10137-93) approved in 1993 by the Ministry of Commerce. It was observed that the DWCN quality was affected by grain hardness, flour ash, protein content and quality, and starch property. The color of cooked noodle could be tested using Minolta instead of sensory evaluation, their correlation coefficient is 0.73 (P<0.01). Hardness of TPA parameters was significantly associated with noodle appearance, firmness, elasiticity, and total score of sensory evaluation, with r=0.54, 0.70, 0.56 and 0.66, respectively. Gumminess of TPA parameters was also significantly correlated with noodle appearance, firmness, and total score, with r=0.56, 0.66 and 0.59, respectively. Springiness of TPA parameters was significant and negatively correlated with noodle stickiness, with r=-0.61. Therefore, sensory evaluation of noodle appearance, firmness, and total score is recommended for noodle evaluation through hardness and gumminess of TPA parameters measured by Texture Analyzer.