重庆小面的面粉品质与面条特点之间的关系
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摘要
对重庆市场销售的7种用于制作重庆小面面粉的理化性质及面条特性进行了研究,并与3种家用普通面粉,3种兰州拉面专用面粉及其制作的重庆小面进行了比较分析。归纳总结了重庆小面面条特点与制作其面粉品质之间的关系。结果表明,与普通家用面条面粉和兰州拉面专用面粉相比,重庆小面面粉蛋白质、湿面筋含量较低,其中麦谷蛋白含量较低,麦醇溶蛋白含量较高。因此面条内部面筋网络结构偏柔,硬度、弹性、筋道性较差,黏度较大,面条质地柔软适口,容易咬断。与另外2种面粉相比,重庆小面面粉的直链淀粉含量较高、膨胀势较大、峰值黏度和峰值时间较小,加之其面粉的蛋白质特性使得重庆小面在煮制时大量吸水膨胀和糊化,面筋结构易被破坏,面筋网络中包裹的淀粉颗粒容易溶出,因此其蒸煮吸水率及干物质、蛋白质损失率高。而淀粉颗粒溶出后,面筋网络中存在更多的空隙,重庆小面质地变得柔软不紧致,使得更多的调味料被吸附到面筋网络空隙中,加之面条表面黏度较大,调味料更容易黏附在面条表面,造就了重庆小面面条的赋味能力出众。
This study compared the physicochemical properties of seven kinds of commercially available flour for making Chongqing noodles and the characteristics of Chongqing noodles. They were compared against three kinds of household common flour,three kinds of tailored flour for Lanzhou ramen as well as Chongqing noodles made from tailored flour for Lanzhou ramen. The relationship between the characteristics of Chongqing noodles and the quality of its wheat flour was analysed. The results showed that compared with the other two kinds of flour,there were lower contents of protein,wet gluten,and glutenin in tailored flour for Chongqing noodles,while the content of gliadin was found higher in flour for making Chongqing noodles. Therefore,the internal gluten network of Chongqing noodles was soft,with relatively poor hardness,elasticity,and chewiness. The texture properties of Chongqing noodles were soft,sticky,and easy to chew. In comparison to other two types of flour,a high content of amylose and high swelling potential were found in flour for making Chongqing noodles,with lower peak viscosity and peak time. These properties of this flour made Chongqing noodles good for expanding and gelatinizing during cooking. The water absorption rate,dry matter,and protein loss rate of Chongqing noodles were high because its gluten structure was prone to be destroyed,and the starch particles wrapped in the gluten network were easily dissolved. This resulted in more gaps present in the gluten network,which made the texture of Chongqing noodles soft and loose. Additionally,more flavorings could be adsorbed into the gaps of the gluten network. Besides,the viscosity of the noodles' surface was high,which caused the flavorings could easily attach to the surface of noodles. This led to an excellent taste of Chongqing noodles.
This study compared the physicochemical properties of seven kinds of commercially available flour for making Chongqing noodles and the characteristics of Chongqing noodles. They were compared against three kinds of household common flour,three kinds of tailored flour for Lanzhou ramen as well as Chongqing noodles made from tailored flour for Lanzhou ramen. The relationship between the characteristics of Chongqing noodles and the quality of its wheat flour was analysed. The results showed that compared with the other two kinds of flour,there were lower contents of protein,wet gluten,and glutenin in tailored flour for Chongqing noodles,while the content of gliadin was found higher in flour for making Chongqing noodles. Therefore,the internal gluten network of Chongqing noodles was soft,with relatively poor hardness,elasticity,and chewiness. The texture properties of Chongqing noodles were soft,sticky,and easy to chew. In comparison to other two types of flour,a high content of amylose and high swelling potential were found in flour for making Chongqing noodles,with lower peak viscosity and peak time. These properties of this flour made Chongqing noodles good for expanding and gelatinizing during cooking. The water absorption rate,dry matter,and protein loss rate of Chongqing noodles were high because its gluten structure was prone to be destroyed,and the starch particles wrapped in the gluten network were easily dissolved. This resulted in more gaps present in the gluten network,which made the texture of Chongqing noodles soft and loose. Additionally,more flavorings could be adsorbed into the gaps of the gluten network. Besides,the viscosity of the noodles' surface was high,which caused the flavorings could easily attach to the surface of noodles. This led to an excellent taste of Chongqing noodles.
引文
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[16]李志博.兰州拉面专用粉品质指标的研究[D].兰州:甘肃农业大学,2003.
[17]陆启玉,章绍兵.蛋白质及其组分对面条品质的影响研究[J].中国粮油学报,2005(3):13-17.
[18]李炜炜,陆启玉.小麦蛋白质与面条品质关系的研究进展[J].粮油加工,2008(2):77-79.
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[20]GUO G,JACKSON D S,GRAYBOSCH R A,et al.Asian salted noodle quality:Impact of amylose content adjustments using waxy wheat flour[J].Cereal Chemistry,2003,80(4):437-445.
[21]王晓曦,徐荣敏.小麦胚乳中直链淀粉含量分布及其对面条品质的影响[J].中国粮油学报,2007(4):33-37.
[22]王晓曦,雷宏,曲艺,等.面粉中的淀粉组分对面条蒸煮品质的影响[J].河南工业大学学报(自然科学版),2010(2):24-27.
[23]MARTIN J M,TALBERT L E,HABERNICHT D K,et al.Reduced amylose effects on bread and white salted noodle quality[J].Cereal Chemistry,2004,81(2):188-193.
[24]张智勇,王春,孙辉.小麦理化特性与面条食用品质的相关性研究进展[J].粮油食品科技,2011(5):1-4.
[25]张国权,魏益民,郭波莉,等.小麦面粉黏度特性与面条品质关系的研究[J].西北农林科技大学学报(自然科学版),2002(S1):15-19.
[26]黄婷,汪鑫.小麦品种面粉黏度性状的品质分析[J].种子,2008(1):73-76
[27]石林凡.拉面面团微观结构研究及品质改良[D].郑州:河南工业大学,2015.
[28]张豫辉.淀粉对面条品质的影响研究[D].郑州:河南工业大学,2015.
[29]文三彬.煮制对面条中蛋白质及食用品质的影响[D].郑州:河南工业大学,2015.
[30]赵登登,周文化,杨慧敏.面粉中的淀粉组分与鲜湿面品质的关系[J].食品科技,2013(3):142-147.
[31]王睿.面条品质的影响因素研究进展[J].重庆教育学院学报,2009(6):19-22.
[32]王璋.食品化学[M].北京:中国轻工业出版社,2009.
[2]张豫辉,陆启玉.淀粉及其结构、性质对面条品质影响的研究进展[J].粮食与油脂,2014,224(12):20-23.
[3]OH N H,SEIB P A,WARD A B,et al.Noodles.IV.Influence of flour protein,extraction rate,particle size,and starch damage on the quality characteristics of dry noodles[J].Cereal Chemistry,1985,62(6):441-446.
[4]刘建军,何中虎,赵振东,等.小麦面条加工品质研究进展[J].麦类作物学报,2001,21(2):81-84.
[5]张勇,何中虎.我国春播小麦淀粉糊化特性研究[J].中国农业科学,2002,35(5):471-475.
[6]宋亚珍,闫金婷,胡新中.面粉糊化特性与鲜湿及煮后面条质构特性关系[J].中国粮油学报,2005,20(6):12-14.
[7]陆启玉.小麦面粉中主要组分对面条特性影响的研究[D].广州:华南理工大学,2010.
[8]郭强.天麻淀粉结构及理化性质的研究[D].重庆:西南大学,2016.
[9]MCCORMICK K M,PANOZZO J F,HONG S H.A swelling power test for selecting potential noodle quality wheats[J].Australian Journal of Agricultural Research,1991,42(3):317-323.
[10]李升,王佳佳,叶发银,等.3种改良剂提升高含量紫薯挂面品质的研究[J].食品与发酵工业,2017(11):146-152.
[11]张晓燕.面条专用小麦品种品质的研究[D].郑州:河南工业大学,2006.
[12]王灵昭,陆启玉,袁传光.用质构仪评价面条质地品质的研究[J].郑州工程学院学报,2003(3):29-33.
[13]陆启玉,章绍兵.蛋白质及其组分对面条品质的影响研究[J].中国粮油学报,2005(3):13-17.
[14]刘锐,魏益民,张波.小麦蛋白质与面条品质关系的研究进展[J].麦类作物学报,2011(6):1 183-1 187.
[15]苏炳亮,张艾妮.面粉品质对方便面生产的影响[J].粮食与饲料工业,2000(6):11.
[16]李志博.兰州拉面专用粉品质指标的研究[D].兰州:甘肃农业大学,2003.
[17]陆启玉,章绍兵.蛋白质及其组分对面条品质的影响研究[J].中国粮油学报,2005(3):13-17.
[18]李炜炜,陆启玉.小麦蛋白质与面条品质关系的研究进展[J].粮油加工,2008(2):77-79.
[19]EPSTEIN J,MORRIS C F,HUBER K C.Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase(waxy)genes[J].Journal of Cereal Science,2002,35(1):51-63.
[20]GUO G,JACKSON D S,GRAYBOSCH R A,et al.Asian salted noodle quality:Impact of amylose content adjustments using waxy wheat flour[J].Cereal Chemistry,2003,80(4):437-445.
[21]王晓曦,徐荣敏.小麦胚乳中直链淀粉含量分布及其对面条品质的影响[J].中国粮油学报,2007(4):33-37.
[22]王晓曦,雷宏,曲艺,等.面粉中的淀粉组分对面条蒸煮品质的影响[J].河南工业大学学报(自然科学版),2010(2):24-27.
[23]MARTIN J M,TALBERT L E,HABERNICHT D K,et al.Reduced amylose effects on bread and white salted noodle quality[J].Cereal Chemistry,2004,81(2):188-193.
[24]张智勇,王春,孙辉.小麦理化特性与面条食用品质的相关性研究进展[J].粮油食品科技,2011(5):1-4.
[25]张国权,魏益民,郭波莉,等.小麦面粉黏度特性与面条品质关系的研究[J].西北农林科技大学学报(自然科学版),2002(S1):15-19.
[26]黄婷,汪鑫.小麦品种面粉黏度性状的品质分析[J].种子,2008(1):73-76
[27]石林凡.拉面面团微观结构研究及品质改良[D].郑州:河南工业大学,2015.
[28]张豫辉.淀粉对面条品质的影响研究[D].郑州:河南工业大学,2015.
[29]文三彬.煮制对面条中蛋白质及食用品质的影响[D].郑州:河南工业大学,2015.
[30]赵登登,周文化,杨慧敏.面粉中的淀粉组分与鲜湿面品质的关系[J].食品科技,2013(3):142-147.
[31]王睿.面条品质的影响因素研究进展[J].重庆教育学院学报,2009(6):19-22.
[32]王璋.食品化学[M].北京:中国轻工业出版社,2009.