糯小麦配粉对普通小麦品质性状和鲜切面条品质的影响

为了明确糯麦配粉对小麦品质的影响,利用中国北部和黄淮冬麦区的三个小麦主栽品种京411、豫麦49和豫麦34,研究了添加10%、15%、20%、25%和30%不同比例的糯小麦面粉后其蛋白质、淀粉特性及面条品质的变化.结果表明,随着添加比例的提高,面粉蛋白质含量和沉淀值有所增加,和面时间和衰落势无显著变化.直链淀粉含量随添加量的增加而逐渐降低,高峰粘度和反弹值则均有所下降.直链淀粉含量与面条的粘弹性、光滑性和总评分呈二次曲线关系,直链淀粉含量为24%～25%时,面条的粘弹性、光滑性和总评分最好,添加15%～20%的糯小麦面粉即可达到这一效果.添加糯小麦面粉对面条色泽和表观状况无显著影响.

Effect of Blending Waxy Wheat Flour with Common Wheat on Protein and Starch Properties and Chinese Fresh Noodle Quality

Starch properties play an important role in determination of Chinese noodle quality. Three winter wheat cultivars named Jing 411, Yumai 49, and Yumai 34 from Northern Winter Wheat Region, Yellow and Huai River Valleys Facultative Wheat Region were used to evaluate the effects on protein and starch properties as well as Chinese fresh noodle quality after blending with 10 %, 15%, 20%, 25%, and 30% waxy wheat flour. The results showed that protein content and sedimentation value of the blended common wheat flour increased as the percentages of waxy wheat flour increased, whereas Mixograph parameters, such as peak time and right of slope, maintained unchanged. With increasing the ratio of wax wheat flour in the blended waxy wheat flour, amylose content of the blended wheat flour decreased, but peak viscosity and setback did not increase correspondingly. The relationship between amylose content with viscoelasticity, smoothness, and total score of noodle fit quadratic regression model very well. 24%-25% amylose content gived the best viscoelasticity, smoothness and total score of noodle. There was no significant effect on color and appearance of noodle with blended waxy wheat flour. The eating quality of cooked noodle could be significantly improved by blending 15%-20% of waxy wheat flour.