【摘要】 【目的】明确面粉特性对饺子皮品质的影响,为改良饺子皮品质提供理论依据。【方法】选用中国和加拿大小麦品种及澳大利亚和美国商业小麦及中国商业面粉共计15份样品,进行面粉理化指标、直链淀粉含量、快速黏度仪(RVA)等参数测定,并对饺子皮品质进行感官评价。【结果】形成时间、稳定时间、拉伸面积等参数与生饺子皮色泽呈显著正相关(r分别为0.60、0.55、0.47,P<0.05),与熟饺子皮弹性呈显著负相关(r分别为-0.55、-0.59、-0.48,P<0.05);最大拉伸阻力与生饺子皮色泽、熟饺子皮表观和黏性呈极显著正相关(r分别为0.64、0.72、0.67,P<0.01),与熟饺子皮弹性和硬度评分呈极显著负相关(r分别为-0.81和-0.72,P<0.01)。淀粉含量与饺子皮的黏性呈极显著负相关(r=-0.68,P<0.01),直链淀粉含量与饺子皮的弹性呈显著负相关(r=-0.60,P<0.05),最低黏度、最终黏度及峰值时间显著影响饺子皮黏性(r分别为0.61、0.54、0.53,P<0.05),稀懈值显著影响饺子皮的硬度(r=0.58,P<0.05)。【结论】面团强度指标对饺子皮弹性和硬度评分具有负向作用,对饺子皮外观起正向作用。高淀粉含量能降低饺子皮硬度和黏性,直链淀粉含量越低,饺子皮弹性越好。更多还原

【Abstract】 【Objective】 The objective of this study is to investigate the effects of flour properties on dumpling sheet quality. 【Method】 Fifteen samples including wheat cultivars from China and Canada,commercial wheat samples from Australia and USA and commercial flours from China were used to measure flour physico-chemical properties,amylose content,Rapid Visco Analyser(RVA) parameters and dumpling sheet quality. 【Result】 Farinograph development time and stability,and extensograph extension area were significantly correlated with raw dumpling sheet color (r=0.60,0.55,0.47,respectively,P<0.05),and negatively correlated with cooked dumpling sheet elasticity (r=-0.55,-0.59,-0.48,respectively,P<0.05). Extensograph maximum resistance was highly and significantly correlated with raw dumpling sheet color,appearance and stickiness of cooked dumpling sheet (r=0.64,0.72,0.67,respectively,P<0.01),and negatively correlated with elasticity and hardness score of cooked dumpling sheet (r=-0.81 and -0.72,respectively,P<0.01). Starch content was highly and negatively correlated with stickiness of cooked dumpling sheet (r=-0.68,P<0.01). Amylose content was negatively correlated with elasticity of cooked dumpling sheet (r=-0.60,P<0.05). RVA analysis indicated that hot pasta viscosity,final viscosity and pasting time had the greatest influence on dumpling sheet stickiness (r=0.61,0.54 and 0.53,respectively,P<0.05). Breakdown was positively correlated with dumpling sheet firmness (r=0.58,P<0.05). 【Conclusion】 Gluten strength parameters contributed negatively to elasticity and firmness and positively to appearance of dumpling sheet. The firmness and stickiness of dumpling sheet was negatively associated with starch content,and amylose content was negatively associated with dumpling sheet elasticity.更多还原