【摘要】 研究小麦粉糊化特性与冷冻熟制面条的感官评分及质构特性的相关性。结果表明：小麦粉的峰值黏度、谷值黏度、最终黏度和回生值与冷冻熟制面条的感官评分呈极显著正相关，与冷冻熟制面条的拉断力呈极显著负相关，其中最终黏度、回生值与冷冻熟制面条的剪切力呈极显著负相关；小麦粉的糊化温度与冷冻熟制面条的硬度、拉断力呈极显著负相关。更多还原

【Abstract】 The relationship between the gelatinization characteristics of wheat flour and the sensory score and texture characteristics of frozen cooked noodles was studied. The results showed that the peak viscosity, trough viscosity, final viscosity and retrogradation value of wheat flour were significantly positively correlated with the sensory score of frozen cooked noodles, and were significantly negatively correlated with the tensile force of frozen cooked noodles, among which the final viscosity, retrogradation value were significantly negatively correlated with the shear force of frozen cooked noodles. The gelatinization temperature of wheat flour was negatively correlated with the hardness and tensile force of frozen cooked noodles.更多还原