小麦籽粒品质性状与方便面品质关系研究

以 5个中国小麦品种和 8个法国小麦品种为原料 ,研究了小麦籽粒品质性状对方便面品质的影响规律 ,确定了评价小麦品种方便面加工品质的主要指标 ,分析了中法小麦品种品质间的差异 ,提出了用质构仪评价方便面品质时的代表性指标。结果表明 ,4 5 m in时拉伸参数、稳定时间、沉淀值和加入酶活抑制剂时所测糊化参数 ,可以作为评价方便面用面粉品质的主要依据 ;沉淀值可作为小麦品种选育过程中预测方便面筋力的首选指标。研究还发现 ,中国小麦品种在蛋白质质量、糊化特性和方便面筋力方面低于法国小麦品种 ;参试法国小麦品种的蛋白质含量较低 ,但其沉淀值和拉伸特性均优于参试中国小麦品种 ,方便面加工品质也较好。评价结果认为 ,由质构仪所测得的硬度和断裂能量可作为反映方便面的粘弹性和筋力特性的主要代表性指标。

Correlations of wheat quality and fried instant noodle properties

Five Chinese wheat varieties and eight French wheat varieties were tested on their wheat quality and fried instant noodle properties to study the influence of wheat grain quality on instant noodle quality,most important parameters used to evaluate instant noodle texture quality and wheat flour's instant noodle making quality were established.The differences between French and Chinese wheat varieties were also analyzed in this paper.Results showed that,hardness and 1st fracture work done gotten from the texture analyzer could be used as the typical parameters to evaluate instant noodle viscosity,elasticity and strength separately.Extensograms measured in 45 min,stability in Farinograms,sedimentation value and pasting parameters measured with 0.5 mmol/L AgNO 3 could be used as main parameters to evaluate flour quality to be used to produce fried instant noodle.Sedimentation value could be used as the most important consideration to breeding instant noodle wheat variety.Comparably speaking,Chinese wheat varieties are lower than French varieties in protein quality,pasting property and instant noodle strength.French varieties are lower in protein content than Chinese varieties,but higher in sedimentation value,resistance of extensograms,and fried instant noodle processing quality.