小麦面粉拉伸特性对兰州拉面感官质量的影响

详细信息    查看官网全文

• 英文论文题名：Effect of extension quality of wheat flour on the sensory quality of Lanzhou Hand-extended Noodles
• 论文作者：孔雁 ; 张影全 ; 魏益民
• 英文论文作者：Kong Yan ; Zhang Yingquan ; Wei Yimin ; Institute of Food Science and Technology ; Chinese Academy of Agriculture Sciences/Comprehensive Key Laboratory of Agricultural Products Processing ; Ministry of Agriculture
• 年：2016
• 作者机构：中国农业科学院农产品加工研究所/农业部农产品加工综合重点实验室;
• 论文关键词：小麦面粉 ; 拉伸特性 ; 兰州拉面 ; 制作过程 ; 产品感官质量
• 英文论文关键词：wheat flour ; extension quality ; lanzhou hand-extended noodles(LZHEN) ; processing procedure ; sensory quality of cooked noodles
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS213.24
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：3
• 文件大小：177k
• 原文格式：O
• 会议级别：全国

摘要

为明确面粉拉伸特性对兰州拉面制作过程和产品感官质量的影响,本研究选用70个大田主栽小麦品种为试验材料,实验室制粉,并测定面粉拉伸特性。聘请一位专业拉面师傅,按照相同的配方和制作工艺实验室制作拉面,拉面师傅评价拉面的制作过程,感官评价人员评价拉面的产品质量。分析面粉拉伸特性对兰州拉面制作过程和产品感官质量的影响。结果表明,拉伸阻力与拉面制作过程中的"拉伸力大小"得分呈显著负相关;最大拉伸阻力、拉伸能量与"和面难易程度及面团软硬度"得分、"拉伸力大小"得分和"制作过程评价总分"呈显著或极显著负相关;延伸度与"醒发后面团色泽"得分、"和面难易程度及面团软硬度"得分、"跳面力度及黏手程度"得分、"制作过程评价总分"呈显著或极显著负相关。拉伸阻力、最大拉伸阻力、拉伸能量与拉面产品"弹性"得分呈显著或极显著正相关;延伸度与拉面产品"色泽"得分呈极显著负相关。综上所述,面粉拉伸特性对兰州拉面制作过程有显著或极显著负向作用,主要影响拉面制作过程中"和面难易程度及面团软硬度"得分、"拉伸力大小"得分和"制作过程评价总分";面粉拉伸特性对兰州拉面产品"弹性"得分具有显著或极显著正向作用。面粉的拉伸特性对拉面的制作过程和产品感官质量的影响不同,拉伸阻力的增大会增加和面及拉面的难度,但会提高煮后面条的弹性。因此,在制定拉面专用粉标准时,要综合考虑二者的要求。
This study aimed to identify the effect of extension quality of wheat flour on the sensory qualityof Lanzhou Hand-extended Noodles(LZHEN).70 wheat cultivars were used as test materials,which were milled and measured the extension quality.The flour was processed by a professional master to make hand-extended noodles in the same way.The professional master evaluated the processing procedure and panelists evaluated sensory quality of cooked noodles.Then the relationship between flour extension quality and sensory quality of LZHEN was analyzed.The results showed thatstretch resistancehad significant negative correlation with the score of "force to stretching".Maximum resistance and extension energy had significant or extremely significantnegative correlation with "degree of mixing and hardness of dough" score, "force to stretching" score and "total score of processing procedure".Extensibility had significant or extremely significantnegative correlation with "dough color after resting" score, "degree of mixing and hardness of dough" score, "slittingeffort by hand and stickiness" score and "total score of processing procedure".Stretch resistance,maximum resistance and extension energysignificant or extremely significantpositively influenced " elasticity" score of cooked noodles.Extensibilityextremely significantnegatively influenced "color" score of cooked noodles.In summary,theextensionqualityof flour had significant or extremely significant negative effects on processing procedure.It mainly impacted "degree of mixing and hardness of dough" score, "force to stretching" score and "total score of processing procedure".And it had significant or extremely significant positive effects on "color" score of cooked noodles.Due to the flour extension quality had different effects on processing procedure and sensory quality of the noodle products,like the increased stretch resistance might enhance the difficulty of noodles processing,while improving the elasticity of cooked noodles.Therefore,both of the processing and sensory requirements should be considered when developing special flour for LZHEN.

引文