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1.
沙蒿籽粉和谷朊粉对燕麦全粉食品加工品质的影响 总被引：2，自引：0，他引：2
为了探讨全燕麦粉面包、馒头加工品质及燕麦粉冷冻面团品质特性，以燕麦全粉为原料，研究了添加沙蒿籽和谷朊粉对燕麦全粉食品(含冷冻面团食品)加工品质改良效果。试验结果表明，谷朊粉对面包制作影响较大；沙蒿籽粉对馒头制作影响较大；沙蒿籽粉和谷朊粉共同使用的效果优于两者单独使用；加入2.5%沙蒿籽粉和8%谷朊粉对燕麦全粉面包和馒头品质改善效果最好。对冷冻面团加工而言，随着冷冻时间的延长面团品质不断下降，冻藏4 d后燕麦全粉冷冻面团面包、馒头品质显著降低。 相似文献
2.
双轴卧式和面机的和面效果及其对面条质量的影响 总被引：5，自引：2，他引：3
为了明确和面速度和搅拌杆构型不同的双轴卧式和面机的和面效果及其对面条质量的影响,该研究以3种小麦粉（高筋一等粉、富强粉、上白粉）为材料,采用550型棒状杆恒速和面机和765型角度桨叶状搅拌杆调速和面机和面,比较分析和面效果和面条质量。结果表明,2种类型和面机的和面效果存在较大差异,对面条质量有较大影响。与550型棒状杆恒速和面机相比,765型调速和面机制作的面絮胚粒大小中等、大颗粒（粒径≥4000μm）胚粒比例明显较低;复合后的面坯色泽均匀,鲜面条拉伸特性较好,且熟面条硬度较大、耐咀嚼。765型和面机采用2种不同的和面参数,即高速和低速搅拌的时间组合不同,得到的和面效果也不相同。和面方式Ⅱ（高速和面300 s、低速和面480 s）制作的面絮颗粒相对偏小,面坯较厚、更为亮白,而熟面条的回复性弱于和面方式Ⅲ（高速和面500 s、低速和面280 s）。研究结果表明,不同品质的面粉应选择不同的和面方式,面筋质量高且颗粒度大的高筋一等粉适合高速搅拌时间较长的和面方式Ⅲ,制作的鲜面条拉伸阻力和熟面条硬度、胶着性、咀嚼性、回复性均显著大于搅拌强度较小的和面方式Ⅱ。 相似文献
3.
基于低场核磁和差示量热扫描的面条面团水分状态研究 总被引：3，自引：8，他引：3
为了解低水分面条面团中水分的存在状态,明确真空度及和面时间对水分状态的影响,该研究以3个小麦品种（济麦20、宁春4号、济麦22）磨制的面粉为材料,采用真空和面制作低水分面条面团（含水率35%）,采用低场核磁共振技术（LF-NMR,low-field nuclear magnetic resonance）和差示量热扫描（DSC,differential scanning calorimetry）2种技术,测定不同真空度（0、0.06、0.09 MPa）和搅拌时间（4、8、12 min）下面团中水分的形态和分布,并进一步分析2种技术测定水分形态结果的相关性。结果表明,在低水分面条面团中,水分主要以弱结合水形态存在。不同品种的小麦粉面团的水分形态及分布存在差异,强筋小麦粉（济麦20）制作面团的水分自由度较低。真空和面（0.06 MPa）可以促进水分与面筋蛋白的相互作用,降低面团中水分子流动性,促进水分结构化;而非真空或过高真空度均会导致面团中水分自由度增加。济麦20、济麦22小麦粉和面时间为8 min时,面团水分流动性较低;而宁春4号小麦粉面团在4 min时,水分自由度较低;继续搅拌,深层结合水减少、弱结合水增多。LF-NMR和DSC测得面团水分状态的结果具有一致性。LF-NMR测得的弱结合水峰面积百分比与DSC测得的可冻结水百分比具有相同的变化趋势（r=0.695）,且深层结合水峰面积百分比与非冻结水百分比具有相同的变化趋势（r=0.564）。研究结果为认识制面过程中水分的作用,优化和面工艺和调整产品特性提供参考。 相似文献
4.
以康定县折多山高寒山地灌丛草甸凋落物为研究对象，采用室外调查及室内测定结合的方法分析了凋落物蓄积量、持水及失水过程，以期探讨不同海拔和坡向凋落物水源涵养功能的差异。结果表明：（1）研究区凋落物的蓄积量在4.02~4.77 t/hm2波动，均表现出随着海拔的升高而逐渐降低，且半阴坡>半阳坡，海拔对凋落物蓄积量呈极显著影响（P<0.01）；（2）研究区凋落物最大持水量与蓄积量表现出一致的规律，有效拦蓄量最大为3 800 m半阳坡（5.95 t/hm2），最小为3 800 m半阴坡（2.53 t/hm2）；（3）枯落物持水量与浸水时间关系式为：Wt=aln （t）+b；枯落物吸水速率与浸水时间关系式为：V=ktn；失水量与失水时间呈显著对数关系（R2>0.95，P<0.01），失水速率与失水时间呈显著幂函数关系（R2>0.99，P<0.01）。可见，该地区灌丛草甸凋落物的水源涵养功能在不同海拔和坡向间有明显分异特征，控制放牧减轻草甸退化和增加该生态系统的物种多样性能有效提高该区凋落物水源涵养功能。 相似文献
5.
紫色土结构松散、具高生产性，但具有较弱的抗侵蚀能力，侵蚀后表现出土壤干密度减小、细颗粒流失严重等现象，影响其持水特性。为探讨紫色土降雨侵蚀后土壤持水特性的变化，该研究选取砂质黏性紫色土在降雨条件下最易变化的3组粒组（>0.250～0.500、>0.075～0.250、0～0.075 mm），开展广义吸力范围内粒组缺失的土-水特征曲线（soil-water characteristic curve，SWCC）试验，分析粒组缺失对砂质黏性紫色土持水特性的影响。结果表明： 1）粒组缺失会降低土体持水特性，在边界效应区和过渡区最为明显，残余区影响较小。缺失粒组质量分数与进气值和残余含水率呈反比；2）使用粒径参数（限制粒径、平均粒径、中值粒径、有效粒径）表征土体级配状况，建立土体级配曲线与SWCC特征值的关系，发现除有效粒径，其余参数均与进气值和残余值呈线性反比关系；3）使用Fredlund-Xing模型对不同方法所得数据进行拟合，发现使用单一试验方法所得数据结果拟合优度较高，但SWCC明显偏离其余试验数据点。提出获得准确的紫色土全吸力SWCC仅需确定吸力最大值，并引入3种评价指标进行验证，拟合结果表明，此方法可有效缩短SWCC试验周期，为SWCC在三峡库区紫色土地区的工程运用提供了可靠的思路。 相似文献
6.
为提升平板微热管传热能力，该研究以毛细力为出发点，将丝网芯-泡沫铜置于平板微热管中每一独立微细热管内部，使其与微槽芯组成复合吸液芯。通过调节平板微热管蒸发段加热功率的大小，研究反重力（倾角，即平板微热管与水平面之间的夹角小于0°）、微重力（倾角等于0°）及重力（倾角大于0°）工况下的传热特性及不同孔径泡沫铜对传热性能的影响。结果表明：反重力条件下，当倾角小于-10°时，平板微热管性能明显恶化，复合吸液芯对平板微热管传热无强化作用；添加孔径分别为0.2、0.5和0.8 mm泡沫铜的平板微热管在微重力或重力作用下传热性能明显强化，最小热阻分别为0.13、0.17和0.13 K/W；有效导热系数增加率分别为3.57、2.43和3.54。研究结果可为平板微热管强化传热提供数据参考，拓展其在热控领域中的应用范围。 相似文献
7.
为明确Aquacrop模型在北疆棉田膜下滴灌和地下滴灌方式下生长和生产模拟的适用性，并探究棉田生育期最优灌溉洗盐制度，该研究以2020和2021年的田间试验数据对模型参数进行校正和验证，并用校正好的模型揭示3种灌溉水平（100%ETc、80%ETc、60%ETc，其中ETc为作物需水量）、3种淋洗总定额（0、120和240 mm）、3种灌水频率（5、7和10 d/次）和3种降水年型（湿润年、平水年、干旱年）对棉花产量和灌溉水生产力的影响。结果表明，2021年所有处理的冠层覆盖度、地上生物量归一化均方根误差（normalized root mean square error, NRMSE）不大于20.998%，一致性指数d≥0.967，决定系数R2≥0.914，产量均方根误差（root mean square error, RMSE）、NRMSE、d和R2分别为0.389 t/hm2、6.797%、0.836和0.754，模型整体模拟效果良好。基于58 a气象数据的模型模拟表明：灌溉水平、淋洗定额、降水年型对棉花产量和灌溉水生产力的影响显著，灌水频率的影响不显著；在平均土壤含盐量范围为12～18 g/kg的植棉区域，综合考虑产量、灌溉水生产力及实际生产情况，湿润年推荐80%ETc+120 mm的灌溉淋洗总定额，平水年和干旱年推荐100%ETc+120 mm的灌溉淋洗总定额；推荐延长灌水频率至10 d/次以减少灌水次数，节约成本。研究可以为Aquacrop模型在棉田中的应用积累经验，为农业水资源高效利用提供理论指导与技术支撑。 相似文献
8.
本研究以番茄–黄瓜轮作下的设施土壤为研究对象，共设4个处理（1/2化肥氮+1/2生物有机肥氮，COF；全部施用生物有机肥氮，OF；全部施用化肥氮，CF；不施肥处理，CK），探讨生物有机肥配施化肥对设施土壤养分含量及团聚体分布和稳定性的影响。研究结果表明，相较于单施化肥处理，施用生物有机肥均提高了土壤有机碳、全氮、全磷、全钾、有效磷、速效钾养分含量和土壤pH，分别提高了9.61%~54.28%、7.38%~35.45%、31.86%~98.53%、40.88%~96.40%、3.02%~15.99%、0.96%~18.23%和0.73%~7.03%；单施生物有机肥或与化肥配施均可使土壤大团聚体（>0.25 mm）比例上升，微团聚体（<0.25 mm）比例下降，显著提高了土壤团聚体平均重量直径（MWD）、几何平均直径（GMD）和>0.25 mm团聚体含量（R0.25）（P<0.05），且土壤团聚体稳定性随着施入生物有机肥年限的增加而增加；相关分析表明，MWD、GMD和R0.25均与>2 mm和0.25~2 mm团聚体质量分数呈显著正相关（P<0.05），与<0.053 mm团聚体组成呈极显著负相关（P<0.01），与0.053~0.25 mm团聚体组成呈显著负相关（P<0.05）。生物有机肥替代化肥更有利于提高土壤养分含量、大团聚体的数量及团聚体的稳定性。 相似文献
9.
以化粪池粪便污泥为对象,研究温度在25～45℃条件下,分别投加0.01%的有效微生物（EM）和多功能复合微生物制剂（MCMP）对粪便污泥厌氧消化减量及产气特性的影响。结果表明,温度对EM和MCMP强化粪便污泥厌氧消化挥发性固体（VS）的减量有重要影响,分别投加0.01%的EM和MCMP的两试验组的VS的去除率均表现为35℃时最好,45℃时次之,25℃时最差,且各处理间的差异均达到极显著水平（P〈0.01）。经过20d反应,35℃时,投加0.01%EM的处理（E-T35）的VS去除率为39.04%,分别比25℃（E-T25）和45℃（E-T45）时高21.57%和6.90%;投加0.01%MCMP的处理（M-T35）的VS去除率为42.04%,分别比25℃（M-T25）和45℃（M-T45）时高20.16%和8.59%。至20d反应结束,两试验组各处理累积产气量大小分别表现为E-T35（14220mL.L-1）〉E-T45（11819mL.L-1）〉E-T25（7607mL.L-1）、M-T35（17695mL.L-1）〉M-T45（9065mL.L-1）〉M-T25（7430mL.L-1）。由此可见,EM和MCMP强化粪便垃圾厌氧消化减量并同时提高沼气产量的较佳温度为35℃。 相似文献
10.
为探索不同虫态米象侵害对小麦蛋白品质的影响，该研究以米象侵害后的小麦为研究对象，对米象不同虫态（卵期、幼虫期、蛹期、成虫期）侵害后的小麦粗蛋白、尿酸、蛋白组分、湿面筋、面筋吸水量、乳酸溶剂保持力（solvent retention capacity，SRC）、蔗糖SRC、巯基（-SH）、二硫键（-S-S-）、蛋白质二级结构、面筋蛋白显微结构以及制成全麦面条的色泽和质构特性等进行测定与分析。结果表明，米象的侵害会使小麦蛋白的理化特性和形态结构变差。随着米象的生长发育，小麦籽粒中粗蛋白的含量显著上升，湿面筋、面筋吸水量，乳酸SRC、蔗糖SRC，- SH和- SS -的含量下降，小麦蛋白组分和二级结构比例发生显著变化(P<0.05)，小麦的食用品质和营养价值降低。面筋蛋白显微结构显示：随着米象在小麦籽粒内部生长发育，面筋表面粗糙程度加重，断裂面和毛刺增多，到达成虫期后，部分面筋结构已经严重断裂，无法识别。制成全麦面条后，面条的色泽加深，L*值、蒸煮损失率增大，a*值、b*值、硬度、黏附性、弹性、内聚性、咀嚼性和回复性降低。该试验结果进一步阐明了米象侵害后小麦品质的劣变机制，为小麦贮藏期间及虫蚀小麦的品质改良提供了一定的理论基础。 相似文献
11.
D. W. Hatcher J. E. Dexter G. G. Bellido J. M. Clarke M. J. Anderson 《Cereal Chemistry》2009,86(4):452-462
Canada Western Amber Durum wheat cultivars (4), Canada Western Red Spring (1), and Canada Western Hard White Spring (1) wheat were grown at three sites in 2007 to evaluate the effect of genotype (G) and environment (E) on the quality of yellow alkaline noodles (YAN). YAN were evaluated for color, appearance, and cooked texture. Brightness (L*) and yellowness (b*) of YAN made from durum cultivars were significantly higher than common wheat. Durum flour yellow pigment content was approximately fourfold greater than common wheat while noodle speckiness was approximately half of CWRS at 2 hr with environment accounting for >75% of the variance for each parameter. Resistance to compression (RTC) and recovery (REC) of cooked durum alkaline noodles were equivalent or superior to common wheat noodles even when lower grade durum wheat flour was used. In conclusion, cooked durum noodle texture parameters were all significantly influenced by genotype and environment, with environment accounting for 66–71% of their variance. 相似文献
12.
Durum wheat straight‐grade flour samples, representing the cultivars Commander and Strongfield, a composite cargo mixture of Canada Western Amber Durum cultivars and a Japanese commercial durum flour were used to make yellow alkaline noodles. A Canada Western Red Spring common wheat composite straight‐grade flour was included in the study for comparative purposes. Alkaline noodles were prepared using 1% w/w kansui reagent (sodium and potassium carbonates, 9:1) and stored for 1, 2, 3 and 7 days at 4°C to duplicate a normal convenience store operation. The raw noodle color of the durum alkaline noodles exhibited significantly better noodle brightness, L*, and yellowness, b*, as compared to noodles prepared from common wheat at all storage periods. The number of discolored specks in the durum flour based noodles was significantly lower as well as significantly lighter than those of common wheat at all time intervals. Noodles prepared from Commander, Strongfield, or the cargo composite flours displayed significantly lower water uptake during cooking than both the commercial durum flour and the common wheat noodles. The commercial durum flour noodles displayed the thinnest cooked noodles, while the common wheat flour noodles were the thickest. Evaluation of cooked noodle texture, immediately after production and subsequent storage of the raw noodles at 4°C for 1, 2 and 3 days before cooking showed a general increase in maximum cutting stress (MCS) with storage. Noodles prepared from Commander flour consistently display MCS values exceeding those of CWRS as well as the highest resistance to compression (RTC) and recovery (REC) measurements. The visual improvements in noodle brightness, enhanced yellowness, reduced speck numbers and darkness in combination with equivalent to improved cooked noodle texture attributes compared with common wheat flour suggests that durum flours are an ideal material for fresh, refrigerated yellow alkaline noodles. 相似文献
13.
Oat consumption is regarded as having significant health benefits. The enrichment of white salted noodles with oat flour would provide a potential health benefit but may affect the texture and sensory quality. Oat cultivars grown in Western Australia (Yallara, Kojonup, Mitika, Carrolup, and new line SV97181‐8) and a commercial oat variety were milled into flour and added to wheat flour at 10, 20, and 30% to produce oat‐enriched white salted noodles. The purpose of the study was to determine the quality characteristics of the oat flours and to assess the influence the oat flour blends had on noodle texture, color, and sensory characteristics. In addition, another goal was to determine whether the different oat cultivars had similar potential to provide health benefits by measuring the β‐glucan content before and after processing. The results indicated that protein, ash content, and noodle firmness increased with the increased percentage of oat flour in the noodle formulations, whereas the pasting properties of the noodle wheat–oat flour blends did not differ significantly. The color of raw noodle sheets and boiled noodles changed significantly with oat incorporation and resulted in lower lightness/brightness, higher redness, lower yellowness, and lower color stability in comparison to standard wheat white salted noodles. Noodles made with the lowest oat percentage (10%) scored highest for all sensory parameters and were significantly different in appearance, color, and overall acceptability compared with noodles made with 20 and 30% oat flour. The β‐glucan content of the flour blends increased with the increase in the level of oat incorporation but subsequently decreased during processing into noodles. The decrease in the β‐glucan content varied across the different oat cultivars and levels of incorporation into the noodles. A new oat cultivar, SV97181‐8, exhibited the least β‐glucan loss during processing. In this study, the quality characteristics of white salted noodles enriched with oat flour from Western Australian cultivars were determined to provide essential information for the commercial development of healthier noodles. 相似文献
14.
Double‐null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double‐null partial waxy wheat flours contained 15.4–18.9% amylose and exhibited higher peak viscosity than starches of single‐null partial waxy and regular wheat flours, which contained 22.7–25.8% amylose. Despite higher protein content, double‐null partial waxy wheat flours, produced softer, more cohesive and less adhesive noodles than soft white wheat flours. With incorporation of partial waxy prime starches, noodles produced from reconstituted soft white wheat flours became softer, less adhesive, and more cohesive, indicating that partial waxy starches of low amylose content are responsible for the improvement of cooked white salted noodle texture. Partial waxy wheat flours with >15.1% protein produced bread of larger loaf volume and softer bread crumb even after storage than did the hard red spring wheat flour of 15.3% protein. Regardless of whether malt was used, bread baked from double‐null partial waxy wheat flours exhibited a slower firming rate during storage than bread baked from HRS wheat flour. 相似文献
15.
Sensory evaluation showed panelists could detect small differences in gloss and translucency in boiled white salted noodles (WSN) but sensory evaluation requires significant resources. Methods for the measurement of noodle gloss and translucency in boiled WSN were developed and the effects of hardness, protein, water addition, and vacuum mixing on these visual sensory characteristics and color (as measured by CIE L*, a*, and b*) were investigated. Noodles derived from hard wheats at low flour protein contents were more translucent than noodles from soft wheat flour at low protein. This trend changed at the highest flour protein contents observed. Translucency of the soft wheat noodles increased to levels equal to or exceeding the translucency of high protein hard wheat noodles. Translucency of all noodle varieties increased as flour protein increased. CIE L* decreased, a* increased, and b* increased when water addition to dough increased from 30 to 35%, but there was no further effect on color when water addition was increased to >35% for raw soft and hard WSN. Boiled noodle translucency was significantly increased when water addition to the dough was increased from 35 to 38% and when noodles made from soft wheat flour were mixed under vacuum. Vacuum mixing significantly increased gloss of boiled noodles made from soft wheat flours. 相似文献
16.
Commercial whey protein concentrate (CWPC) treated with heat or with high hydrostatic pressure (HHP) was incorporated by replacement into wheat flour, and its effects on dough rheology and the quality of cookies, noodles, and bread were evaluated. Wheat flour fortified with heat- or HHP-treated CWPC produced smaller cookies than those fortified with untreated CWPC. Increasing the fortification level of heat- or HHP-treated CWPC from 5 to 10% further decreased cookie diameter. The water absorption for noodle dough decreased by 5% with 10% fortification of untreated CWPC. Both heat- and HHP-treated CWPC increased water absorption from 33% in the control to 35.8%. Incorporation of untreated CWPC decreased the lightness (L*) value of Cantonese noodle dough, while dough fortified with heat- or HHP-treated CWPC had higher L* values compared to those of the control. Yellowness (b*) was improved with incorporation of both untreated and treated CWPC. Cooking loss of Cantonese noodles fortified with untreated or heat- or HHP-treated CWPC was comparable to or lower than that of the control. Incorporation of untreated CWPC increased hardness and cohesiveness of Cantonese noodles. Noodles fortified with heat- or HHP-treated CWPC had similar hardness and were softer than the control and the noodles fortified with untreated CWPC. Wheat flour fortified with 10% untreated CWPC produced wet and sticky bread dough and a small loaf (730 mL). Handling properties of dough were improved and bread volume was increased by 50 mL when heat- or HHP-treated CWPC was incorporated. Incorporation of 10% CWPC increased protein content of bread up to 20.2% and also increased the proportion of essential amino acids. 相似文献
17.
为生产高品质南方馒头,确定优质南方馒头专用小麦粉原料特性的取值范围,本研究以20种小麦粉为原料制备南方馒头,探究小麦粉的理化特性、糊化特性、拉伸特性、粉质特性对南方馒头品质的影响,通过逐步回归分析法筛选出影响南方馒头综合品质的小麦粉关联性指标,结合聚类分析得到适宜加工南方馒头的小麦粉原料关联性指标范围。结果表明,小麦粉原料的灰分、降落数值、峰值黏度、形成时间、稳定时间、弱化值、延伸度、拉伸面积、拉伸比、最大拉伸比与南方馒头品质综合得分存在显著(P < 0.05)相关性。影响南方馒头综合品质的关键指标为延伸度、形成时间和峰值黏度,适宜加工南方馒头的小麦粉参考关键指标范围为:延伸度126.00~158.00 mm、形成时间1.70~5.00 min、峰值黏度 1 027.00~1 326.00 Pa·s。小麦粉原料选择模型的建立和关键性指标范围的确定可预测南方馒头品质。本研究为南方馒头原料选择提供了依据,并可用于进一步改善南方馒头的综合品质。 相似文献
18.
目前蒸饼的制作大多采用传统的半烫面工艺,工序较为复杂,为解决这一问题,该研究采用不同热处理方式（蒸汽处理、微波处理、干热处理）对小麦粉进行热处理,研究了不同处理方式对小麦粉的糊化特性、热机械学特性、微观结构等的影响,并将处理后的小麦粉添加到未处理的小麦粉中制成蒸饼,考察了所制得的蒸饼的水分分布、质构特性及感官品质。结果表明：3种热处理的适当处理时间都可以提高小麦粉的黏度和回生值;经干热处理和微波处理后的小麦粉的破损淀粉含量高于经蒸汽处理的小麦粉。3种热处理小麦粉的添加均可以提高面团的吸水率,蒸汽处理小麦粉的添加使面团耐揉性降低、蒸煮稳定性提高,微波和干热处理小麦粉的添加使面团的耐揉性和内部结构稳定性提高。适当处理时间的热处理小麦粉的添加可以提高蒸饼的结合水含量、硬度、弹性和咀嚼性等。其中,经蒸汽处理40 min、微波处理2 min和干热处理30 min后的小麦粉的添加制得的蒸饼有相对适中的强韧性、较高的结合水含量和感官评分。该研究结果表明添加热处理后的小麦粉代替传统的烫面工艺制作高品质蒸饼具有可行性,同时能够为蒸饼的工业化生产提供相应的基础数据和一定的理论指导。 相似文献
19.
Asian noodles were prepared by an objective laboratory method that included adding optimum water to the dry ingredients, mixing the ingredients to homogeneous salt distribution, and sheeting of the dough under low shear stress. The lightness (L*) values of alkaline‐ and salt‐noodle doughs made from 65% extraction hard white wheat flours (except KS96HW115 flour at ≈70% extraction) were higher than those from 60% extraction hard red wheat flours (except Karl 92 flour at ≈70% extraction). A hard white spring wheat, ID377s, and a Kansas line of hard white winter wheat, KS96HW115, to be released in 2000, gave the highest L* values for dough sheets stored for 2 and 24 hr at 25°C. Cooking losses were 5–9 percentage points higher for alkaline noodles than salt noodles, but the cooking yields of the two types of Asian noodles were almost the same. Cooked alkaline noodles made from a high‐swelling flour (SP93≈21 g/g) gave higher tensile strength than those made from several low‐swelling flours (SP93 ≈15 g/g) with the same protein contents (≈12.5%). However, the cooked salt noodles gave the same tensile strength. 相似文献
20.
The rheological properties of cooked white salted noodles made from eight wheat cultivars with varied amylose content were analyzed at small and large deformation. Their dynamic shear viscoelasticity was measured using a rheometer with parallel plate geometry. Compressive force and creep‐recovery curves were measured using various probes and sample shapes. Noodles with lower amylose content showed a lower storage shear modulus (G′) and a higher frequency dependence of G′. The G′ values of noodles were highly correlated with amylose content in wheat flour and with G′ values of 30 and 40% starch gels. Remarkable differences in the characteristics of creep‐recovery curves were observed between cultivars. The difference in amylose content in wheat flour reflected the creep‐recovery properties of noodles. A negative correlation was demonstrated between amylose content and both maximum creep and recovery compliance. The compressive force required for 20, 50, 80, and 95% strains was compared. At 20 and 50% strain, noodles made from lower amylose wheat flour showed lower compressive force. Noodles of waxy wheat had a higher compressive force than nonwaxy noodles when the strain was >80%, indicating the waxy wheat noodles are soft but difficult to completely cut through. 相似文献