Abstract
In this study, five different varieties of Chinese wheats: “Jimai 22”, “Yannong 19”, “Yannong 5158”, “Aikang 58”, “Lunxuan 988” from the main producing area in China: Shanxi, Anhui and Henan were selected. The main physical and chemical characters, such as the content of protein, ash, starch, et al, as well as the farinograph property of flour milled by those five different varieties of wheats, were described, and the sensory evaluation and textural properties (TPA) of fresh noodle made from those flour were determined. The correlation between wheat quality and farinograph property and quality of fresh noodles were all analyzed. The result showed that the amylose and ash content of wheat had extremely significant negative correlation (P＜0.01) with the sensory evaluation score of fresh noodles, while, had extremely significant positive correlation (P＜0.01) with the TPA parameters: hardness, gumminess and chewiness; the contents of amylopectin, protein, ash and wet gluten had extremely significant positive correlation with the sensory evaluation score of fresh noodles, while had extremely significant negative correlation (P＜0.01) with the TPA parameters: hardness, gumminess and chewiness. However, the content of fat had significant negative correlation (P＜0.05) with the quality of fresh noodles. As for the correlation between wheat flour farinograph property and quality of fresh noodle made from those flour, we found that the stability and quality number of wheat flour had extremely significant positive correlation (P＜0.01) with quality of fresh noodle; the softening and MTI of wheat flour had extremely significant negative correlation (P＜0.01) with quality of fresh noodle; the development time and bandwidth at peak of wheat flour had significant positive correlation (P＜0.05) with the quality of fresh noodles; the water absorption of wheat flour had significant negative correlation (P＜0.05) with the quality of fresh noodles. Then, the multiple linear regression model between the quality characters of wheat and the sensory evaluation score of fresh noodles were along with the TPA parameter: hardness was established by multiple linear regression analysis. The value of R of those two models were 0.983 and 0.993, respectively; The significance of those two models were all extremely significant (P＜0.001). The verify experiment showed that the actual value of the sensory evaluation score of fresh noodles was 71 with the predicted value from model was 70.3; The actual value of TPA hardness was 5.938 kg with the predicted value from model of 6.050 kg. The model can predict the quality of fresh noodles by wheat quality.
Publication Date
12-28-2017
First Page
6
Last Page
11
DOI
10.13652/j.issn.1003-5788.2017.12.002
Recommended Citation
Hang, DENG; Wenhua, ZHOU; and Lihua, LI
(2017)
"Study on relationship of quaity between wheat quality and fresh noodles,"
Food and Machinery: Vol. 33:
Iss.
12, Article 2.
DOI: 10.13652/j.issn.1003-5788.2017.12.002
Available at:
https://www.ifoodmm.cn/journal/vol33/iss12/2
References
[1] 张杏丽, 郭祯祥. 面粉质量对鲜湿面条品质影响的研究[D]. 郑州: 河南工业大学, 2011: 86-97.
[2] NODA T, TOHNOOKA T, TAYA S, et al. Relationship between physicochemical properties of starches and white salted noodle quality in Japanese wheat flours[J]. Cereal Chemistry, 2001, 78(4): 395-399.
[3] WICKRAMASINGHE H A M, MIURA H, YAMAUCHI H, et al. Comparison of the starch properties of Japanese wheat varieties with those of popular commercial wheat classes from the USA, Canada and Australia[J]. Food Chemistry, 2005, 93(14): 9-15.
[4] 王宪泽, 李菡, 于振文, 等. 小麦籽粒品质性状影响面条品质的通径分析[J]. 作物学报, 2002, 28(2): 240-244.
[5] 王宪泽, 阚世红, 于振文. 部分山东小麦品种面粉黏度性状及其与面条品质相关性的研究[J]. 中国粮油学报, 2004, 19(6): 8-10.
[6] CHUN Wang, MIKLOS I P Kovacs, FOWLER D B, et al. Effects of protein content and composition on white noodle making quality: color[J]. Cereal Chemistry, 2004, 81(6): 777-784.
[7] MORRIS C F, JEFFERS H C, ENGLE D A, et al. Effect of processing, formulae and measurement variables on alkaline noodle color-To-ward an optimized laboratory system[J]. Cereal Chemistry, 2000, 77: 77-85.
[8] MORRIS C F, JEFFERS H C, ENGLE D A, et al. Effect of processing, formulae and measurement variables on alkaline noodle color-To-ward an optimized laboratory system[J]. Cereal Chemistry, 2000, 77: 77-85.
[9] 段秋虹, 陈洁. 小麦粉成分和制面工艺对鲜湿面色泽影响的研究[D]. 郑州: 河南工业大学, 2010: 4-6.
[10] CHEN Cui-cui, YANG Shi-yao, HOU Guo-guo. Wheat milling and flour quality analysis for noodles in Taiwan[J]. Asian Noodles Science Technology & Processing, 2010, 43(15): 1-23.
[11] AMRITPAL Kaur, NARPINDER Singh, SEERATPREET Kaur, et al. Relationship of various flour properties with noodle making characteristics among durum wheat varieties[J]. Food Chemistry, 2015, 118(9): 517-526.
[12] 宋建民, 刘爱峰, 尤明山, 等. 糯小麦配粉对淀粉糊化特性和面条品质的影响[J]. 中国农业科学, 2004, 37(12): 1 838-1 842.
[13] ZHANG Yang, YAN Jin, CHEN Xin-ming, et al. Effect of Blending Waxy Wheat Flour with Common Wheat on Protein and Starch Properties and Chinese Fresh Noodle Quality[J]. Journal of Triticeae Crops, 2007, 32(5): 244-249.
[14] 王艳丽, 陈洁. 糯小麦粉对鲜湿面品质影响研究及在工业化生产中的应用[D]. 郑州: 河南工业大学, 2016: 4-9.
[15] 金玉红, 张开利, 张兴春, 等. 双波长法测定小麦及小麦芽中直链、支链淀粉含量[J]. 中国粮油学报, 2009, 24(1): 137-140.
[16] 雷小艳, 王凤成, 陈志成, 等. 布勒法——硬麦实验制粉条件的优化[J]. 粮食加工, 2007, 32(3): 142-146.
[17] 李丽华, 周文化, 邓航, 等. 乳化剂抑制鲜湿面货架期内品质老化机理研究[J]. 食品与机械, 2017, 33(4): 117-121.
[18] 肖东, 周文化, 邓航, 等. 亲水多糖对鲜湿面货架期内水分迁移及老化进程的影响[J]. 食品科学, 2016, 37(18): 298-303.
[19] 肖东, 周文化, 邓航, 等. 3种食品添加剂对鲜湿面抗老化作用研究[J]. 食品与机械, 2015, 31(6): 142-146.
[20] 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, 19(5): 1-4.
[21] 章绍兵, 陆启玉. 直链淀粉含量对面粉糊化特性及面条品质的影响[J]. 河南工业大学学报: 自然科学版, 2005, 26（6）: 9-12.
[22] 宋健民, 刘爱峰, 李豪圣, 等. 小麦籽粒淀粉理化特性与面条品质关系的研究[J]. 中国农业科学, 2008, 41(1): 272-279.
[23] HE Zao, XIA Xian, ZHANG Yang. Breeding noodle wheat in China[M]//Asian Noodles: Science, Techology, and Processing. Wiley: Gary G, 2010: 1-23.
[24] 郭波莉, 魏益民, 张国权, 等. 小麦品种籽粒品质与食品品质关系的研究[J]. 西北农林科技大学学报, 2001, 29(5): 61-64.
[25] 芦静, 张新中, 吴新元, 等. 小麦品质性状与面制食品加工特性相关性研究[J]. 新疆农业科学, 2002, 39(5): 290-292.
[26] SHELKE K, DICK J W, HOLM Y F, et al. Chinese wet noodle formulation: A response surface methodology study[J]. Cereal Chemistry, 1990, 67(4): 338-340.
[27] 张玲, 王宪泽, 岳永生, 等. 用TOM评价中国面条品质的新方法及小麦对它的影响[J]. 中国粮油学报, 1998, 13(1): 49-51.
[28] 黄亚伟, 杨壮. 小麦粉质特性的可见/近红外光谱快速测定研究[J]. 中国粮油学报, 2016, 31(3): 120-123.
[29] 付一山. 小麦粉企业质量与工艺控制的一些思考[J]. 现代小麦粉工业, 2011(5): 39-41.
[30] 宋娜, 李竹生, 景廉政, 等. 脱脂麦胚对小麦粉粉质特性的影响[J]. 食品工业, 2017, 38(4): 100-104.
[31] 李梦琴, 张剑, 冯志强, 等. 面条品质评价指标及评价方法的研究[J]. 麦类作物学报, 2007, 27(4): 625-629.
[32] 杨金, 姚元松. 我国优质冬小麦品种面包和干面条品质研究[D]. 乌鲁木齐: 新疆农业大学, 2002: 1-87.
[33] 张雷, 李国德, 史宝中, 等. 两种面粉粉质曲线描述与比较分析[J]. 粮食加工, 2014, 39(6): 17-19.
[34] 阴丽丽. 粉质曲线在面粉厂的应用[J]. 粉质通讯, 2006(6): 29-31.
[35] 赵登登, 周文化. 面粉的糊化特性与鲜湿面品质的关系[J]. 食品与机械, 2013, 29(6): 26-29.