面粉特性对燕麦挂面品质的影响

Effects of Wheat Flour Characteristics on Quality of Oat Noodles

摘要:

为了探究面粉特性对燕麦挂面品质的影响，测定了7种小麦粉的粉质特性、拉伸特性、麦谷蛋白大聚体（GMP）干质量、面筋蛋白及其亚基组成，用其制作燕麦挂面，并通过相关性分析研究面粉特性对燕麦挂面品质的影响。结果表明，面粉的吸水率与燕麦挂面的硬度、适口性、韧性和感官总分呈正相关；拉伸能量、延伸度、最大拉伸阻力与燕麦挂面的拉断距离呈正相关；GMP干质量与燕麦挂面的硬度、黏附性、拉断力和适口性呈正相关；高相对分子质量麦谷蛋白亚基（HMW-GS）与燕麦挂面的硬度、咀嚼性、拉断力和适口性均呈正相关。麦谷蛋白与面筋蛋白比值与燕麦挂面的硬度、拉断力和适口性呈正相关。因此，吸水率高、GMP干质量大、HMW-GS相对含量高、麦谷蛋白与面筋蛋白比值大、拉伸特性好的面粉适合加工燕麦挂面。

Abstract:

To investigate the effect of wheat flour characteristics on the quality of oat noodles, the farinograph characteristics,extensograph characteristics,dry weight of glutenin macropolymer(GMP), gluten composition and its subunits of seven wheat flours were determined. Oat noodles were prepared to study the effects of wheat flour characteristics on the quality of oat noodles through correlation analysis.The results showed that the water absorption of wheat flour had a positive correlation with the hardness, palatability, toughness and sensory total score of oat noodles. The extension energy, extensibility and maximum resistance to extension exhibited a positive correlation with the tensile distance of oat noodles. The dry weight of GMP had a positive correlation with the hardness, adhesiveness, tensile force and palatability of oat noodles.High molecular weight glutenin subunits(HMW-GS) had a positive correlation with the hardness, chewiness, tensile force and palatability of oat noodles. The ratio of glutenin/gluten had a positive correlation with the hardness, tensile force and palatability of oat noodles. Therefore, the wheat flour with high water absorption, high dry weight of GMP,high HMW-GS content, high ratio of glutenin/gluten and good extensograph properties was suitable for oat noodles processing.