5种元麦粉理化性质及其对面条品质的影响

[目的]探讨5种元麦粉理化性质及其与面条品质间的关系,筛选出适宜元麦面条加工的元麦品种,为元麦面条生产的原料选择提供参考依据.[方法]测定黑元麦、东陈元麦、通麦6号、通麦8号和苏裸麦2号5个品种元麦粉的化学组分含量、溶解度、膨胀势、糊化特性和面条品质,并对元麦粉理化特性与元麦面条品质进行相关性分析.[结果]5种元麦粉组分的差别明显,通麦6号元麦粉的总淀粉、粗蛋白及脂肪含量均显著高于其他品种(P<0.05,下同),而其直链/支链淀粉比显著低于其他品种;东陈元麦和通麦8号元麦粉的粗纤维含量显著高于其他品种;黑元麦、东陈元麦和通麦8号元麦粉的灰分含量较高,但三者间差异不显著(P>0.05).在不同水浴温度下,东陈元麦粉的溶解度均高于其他品种;85~95℃水浴时,通麦6号元麦粉的膨胀势高于其他品种.不同品种元麦粉的糊化特性间存在明显差异,5种元麦粉的峰值黏度与最终黏度、回生值和谷底黏度均呈极显著正相关(P<0.01,下同);最终黏度与回生值和谷底黏度呈极显著正相关,与峰值时间呈显著正相关;峰值时间与回生值和谷底黏度呈显著正相关.通麦6号元麦粉制成的面条感官评分最高,煮制损失率和断条率最低;元麦面条的感官评分与元麦粉的总淀粉含量呈显著正相关,与直链/支链淀粉比和溶解度呈显著负相关;面条的断条率与元麦粉的峰值黏度、最终黏度和回生值呈极显著负相关,与谷底黏度呈显著负相关.[结论]综合比较,通麦6号是更适宜面条加工的元麦品种.

Physicochemical properties of five kinds of naked barley flour and the effects on noodles quality

[Objective]By studying the relationship of properties of naked barley flour and its noodle quality,suitable naked barley flour to make noodles was screened to provide basis for the raw material selection of naked barley noodles.[Method]Black naked barley,Dongchen naked barley,Tongmai 6,Tongmai 8 and Jiangsu naked barley 2 were used as raw materials. Their chemical compositions,swelling power and solubility,pasting properties and noodle qualities were studied,and correlations between their physicochemical properties and their noodle qualities was analyzed.[Result]Sig-nificant differences in composition from the five kinds of naked barley flour were observed. Tongmai 6 exhibited signifi-cantly higher starch,crude protein and fat contents than other flours(P<0.05,the same below),but significantly lower am-ylose/amylopectin ratio. Dongchen naked barley and Tongmai 8 exhibited significantly higher crude fiber content than other flours. Ash content of black naked barley,Dongchen naked barley and Tongmai 8 was high,but there was no signifi-cantly differences among them(P>0.05). Solubility of Dongchen naked barley at different bath temperatures were higher than other flours. Swelling power of Tongmai 6 was higher at 85-95℃than those from other varieties. Significant diffe-rences in pasting properties from five kinds of naked barley flours were observed,the correlations between peak viscosity of five kinds of naked barley powder and final viscosity,setback and valley viscosity were extremely significant positive (P<0.01,the same below). The correlation between final viscosity and setback,valley viscosity was extremely significant positive,and that between final viscosity and and peaktime,between peak time and setback,valley viscosity was signifi-cant positive. The noodles processed by Tongmai 6 had the highest sensory score,the lowest cooking loss rate and spacing rate. The sensory score of noodles was significantly positively related to total starch content,but significantly inversely re-lated to amylose/amylopectin ratio and solubility. The correlations between spacing rate of noodle and peak viscosity,final viscosity and setback were extremely significant negative,and that between spacing rate and valley viscosity were signifi-cantly negative.[Conclusion]Tongmai 6 is the most suitable variety to make naked barley noodles by comprehensive com-parison.