新疆农业科学 ›› 2021, Vol. 58 ›› Issue (12): 2191-2199.DOI: 10.6048/j.issn.1001-4330.2021.12.005
• 作物遗传育种·分子遗传学·耕作栽培·贮藏保鲜加工 • 上一篇 下一篇
收稿日期:
2020-10-22
出版日期:
2021-12-20
发布日期:
2021-12-31
通信作者:
于明
作者简介:
毛红艳(1988-),女,山东梁山人,助理研究员,硕士研究生,研究方向为农产品加工,(E-mail) maohongyan1226@126.com
基金资助:
MAO Hongyan(), YU Ming(), Zulipya Maimaiti
Received:
2020-10-22
Online:
2021-12-20
Published:
2021-12-31
Correspondence author:
YU Ming
Supported by:
摘要: 目的 研究小麦胚芽对面团流变学特性及对馕品质特性的影响。方法 选择市售特一粉,测定面粉主要性能指标,分析小麦胚芽添加量对面粉白度、灰分、蛋白质、湿面筋、粉质、拉伸、糊化特性以及馕品质的影响,评价感官品质。结果 随着小麦胚芽粉添加量的递增,面团的湿面筋含量、粉质特性、拉伸特性和糊化特性呈减弱趋势;蛋白质呈递增趋势。小麦胚芽的添加比例从0%增加到10%,蛋白质、吸水率、拉伸阻力呈递增趋势,变化范围分别为9.3~11.42 g/100g、57.2%~64.6%,718.5~485.0BU;湿面筋、面团形成时间、稳定时间、拉伸阻力、延伸度、拉伸曲线呈递减趋势,变化范围分别为34.8%~30.6%、5.2~2.5 min、15.0~8.5 min,635.0~320.0 BU,181.0~106.0 mm,116.8~101.7cm 2。添加小麦胚芽粉会使馕的外表形态、内部结构和咀嚼性等逐渐降低,但其风味、色泽、硬度和酥脆度增加,使馕有麦胚独特的香味和口感,在添加量6%时,馕的评分最高。 结论 在小麦粉中添加 6%~8% 的小麦胚芽粉对面团品质特性和馕的综合影响较小,制作的馕评分值较高,可以改善馕的风味和馕的品质,提高馕的营养成分含量。
中图分类号:
毛红艳, 于明, 祖力皮牙·买买提. 小麦胚芽粉对面团流变学特性及馕品质的影响[J]. 新疆农业科学, 2021, 58(12): 2191-2199.
MAO Hongyan, YU Ming, Zulipya Maimaiti. Studies on the Dough Rheological Properties and Naan Quality of Wheat Germ-wheat Mixed Flour[J]. Xinjiang Agricultural Sciences, 2021, 58(12): 2191-2199.
指标 Index | 评价标准 Standard for evaluation | 分值 score |
---|---|---|
外表形态 External Appearance | 表面平整、光滑11~15 分;表面较为平整,无明显塌陷或鼓包6~10分;表面有明显塌陷或鼓包: 0~5分。 | 15 |
色泽 Color and lustre | 金黄色 11~15 分;浅黄,焦色不足或棕黄、焦色略重6~10 分;白色,无焦色或棕黑焦色过重 0~5分。 | 15 |
风味 Flavour | 有杂粮香味、烘烤香味15~20分;滋味一般,无异味9~14 分;有不可接受的气味0~8分。 | 20 |
内部结构 Internal structure | 切面平整,气孔均匀,掉渣少,发酵好11~15分;切面较平整,气孔较均匀、掉渣较少,发酵较好6~10分;切面不平整,气孔不均匀,掉渣多,发酵差0~5分。 | 15 |
硬度 Hardness | 软硬适中、易下咽11~15分;硬度偏软或偏硬、较易下咽6~10分;硬、不易下咽0~5分。 | 15 |
酥脆性 Crispness | 酥脆感好8~10分;比较酥脆5~7分;无酥脆感0~4分。 | 10 |
咀嚼性 Chewiness | 咀嚼适中,较柔软,不粘牙6~10分;咀嚼干硬,粘牙,挂嗓0~5分。 | 10 |
表1 馕评分和标准
Table 1 The score and standard of Naan
指标 Index | 评价标准 Standard for evaluation | 分值 score |
---|---|---|
外表形态 External Appearance | 表面平整、光滑11~15 分;表面较为平整,无明显塌陷或鼓包6~10分;表面有明显塌陷或鼓包: 0~5分。 | 15 |
色泽 Color and lustre | 金黄色 11~15 分;浅黄,焦色不足或棕黄、焦色略重6~10 分;白色,无焦色或棕黑焦色过重 0~5分。 | 15 |
风味 Flavour | 有杂粮香味、烘烤香味15~20分;滋味一般,无异味9~14 分;有不可接受的气味0~8分。 | 20 |
内部结构 Internal structure | 切面平整,气孔均匀,掉渣少,发酵好11~15分;切面较平整,气孔较均匀、掉渣较少,发酵较好6~10分;切面不平整,气孔不均匀,掉渣多,发酵差0~5分。 | 15 |
硬度 Hardness | 软硬适中、易下咽11~15分;硬度偏软或偏硬、较易下咽6~10分;硬、不易下咽0~5分。 | 15 |
酥脆性 Crispness | 酥脆感好8~10分;比较酥脆5~7分;无酥脆感0~4分。 | 10 |
咀嚼性 Chewiness | 咀嚼适中,较柔软,不粘牙6~10分;咀嚼干硬,粘牙,挂嗓0~5分。 | 10 |
配粉 Ratio (%) | 白度 Whiteness (%) | 蛋白质 Protein (g/100g) | 灰分 Ash (%) | 湿面筋 Wet gluten (%) |
---|---|---|---|---|
0 | 76.1±0.3a | 9.3±0.02a | 0.24±0.01a | 34.8±0.1a |
1 | 72.7±0.1b | 9.72±0.02a | 0.30±0.005b | 34.5±0.15bj |
2 | 72.6±0.1c | 9.70±0.02a | 0.33±0.015c | 34.8±0.2aj |
3 | 71.6±0.2d | 10.01±0.07b | 0.37±0.01d | 34.9±0.12a |
4 | 69.8±0.05e | 10.25±0.01c | 0.39±0.02e | 35.8±0.13c |
5 | 68.6±0.35fl | 10.43±0.03d | 0.42±0.005f | 33.2±0.1dk |
6 | 67.9±0.1glm | 10.63±0.05e | 0.45±0.001g | 33.8±0.1e |
7 | 67.1±0.3hmn | 10.89±0.03f | 0.48±0.002h | 33.4±0.1fk |
8 | 66.6±0.35in | 11.11±0.04g | 0.51±0.003i | 31.6±0.2g |
9 | 65.0±0.05jo | 11.34±0.08hj | 0.55±0.002j | 30.6±0.1hl |
10 | 64.6±0.05ko | 11.42±0.01ij | 0.57±0.005j | 30.6±0.1il |
表2 不同小麦胚芽粉添加量下面粉各指标变化
Table 2 The effect of different addition of wheat germ powder on different index
配粉 Ratio (%) | 白度 Whiteness (%) | 蛋白质 Protein (g/100g) | 灰分 Ash (%) | 湿面筋 Wet gluten (%) |
---|---|---|---|---|
0 | 76.1±0.3a | 9.3±0.02a | 0.24±0.01a | 34.8±0.1a |
1 | 72.7±0.1b | 9.72±0.02a | 0.30±0.005b | 34.5±0.15bj |
2 | 72.6±0.1c | 9.70±0.02a | 0.33±0.015c | 34.8±0.2aj |
3 | 71.6±0.2d | 10.01±0.07b | 0.37±0.01d | 34.9±0.12a |
4 | 69.8±0.05e | 10.25±0.01c | 0.39±0.02e | 35.8±0.13c |
5 | 68.6±0.35fl | 10.43±0.03d | 0.42±0.005f | 33.2±0.1dk |
6 | 67.9±0.1glm | 10.63±0.05e | 0.45±0.001g | 33.8±0.1e |
7 | 67.1±0.3hmn | 10.89±0.03f | 0.48±0.002h | 33.4±0.1fk |
8 | 66.6±0.35in | 11.11±0.04g | 0.51±0.003i | 31.6±0.2g |
9 | 65.0±0.05jo | 11.34±0.08hj | 0.55±0.002j | 30.6±0.1hl |
10 | 64.6±0.05ko | 11.42±0.01ij | 0.57±0.005j | 30.6±0.1il |
配粉 Ratio (%) | 吸水率 Water absorption (%) | 形成时间 Development time (min) | 稳定时间 Stability (min) | 弱化度 Degree of softening (FU) |
---|---|---|---|---|
0 | 57.2±0.1a | 5.2±0.1a | 15.0±0.2a | 35±1a |
1 | 56.6±0.2b | 5.2±0.1ab | 14.0±0.2bg | 44±1b |
2 | 57.4±0.1a | 5.3±0.2a | 14.5±0.2ab | 42±1ab |
3 | 58.0±0.1c | 5.5±0.1a | 14.7±0.3ab | 52±3ce |
4 | 58.4±0.1c | 5.0±0.1ac | 13.5±0.1cg | 52±2ce |
5 | 59.3±0.2d | 4.8±0.1bcd | 13.5±0.3cg | 57±1cd |
6 | 60.3±0.1e | 4.5±0.2de | 13.0±0.3c | 61±2d |
7 | 61.4±0.1f | 4.3±0.2e | 11.5±0.2d | 56±1de |
8 | 62.3±0.2g | 3.8±0.1f | 10.3±0.1e | 63±2d |
9 | 63.5±0.1h | 2.7±0.1g | 9.7±0.2e | 73±3f |
10 | 64.6±0.1i | 2.5±0.1g | 8.5±0.2f | 63±3d |
表3 不同添加量下小麦胚芽粉粉质特征值变化
Table 3 The effect of different addition of wheat germ powder on farinographical parameter
配粉 Ratio (%) | 吸水率 Water absorption (%) | 形成时间 Development time (min) | 稳定时间 Stability (min) | 弱化度 Degree of softening (FU) |
---|---|---|---|---|
0 | 57.2±0.1a | 5.2±0.1a | 15.0±0.2a | 35±1a |
1 | 56.6±0.2b | 5.2±0.1ab | 14.0±0.2bg | 44±1b |
2 | 57.4±0.1a | 5.3±0.2a | 14.5±0.2ab | 42±1ab |
3 | 58.0±0.1c | 5.5±0.1a | 14.7±0.3ab | 52±3ce |
4 | 58.4±0.1c | 5.0±0.1ac | 13.5±0.1cg | 52±2ce |
5 | 59.3±0.2d | 4.8±0.1bcd | 13.5±0.3cg | 57±1cd |
6 | 60.3±0.1e | 4.5±0.2de | 13.0±0.3c | 61±2d |
7 | 61.4±0.1f | 4.3±0.2e | 11.5±0.2d | 56±1de |
8 | 62.3±0.2g | 3.8±0.1f | 10.3±0.1e | 63±2d |
9 | 63.5±0.1h | 2.7±0.1g | 9.7±0.2e | 73±3f |
10 | 64.6±0.1i | 2.5±0.1g | 8.5±0.2f | 63±3d |
配粉比例 Ratio (%) | 最大拉伸阻力 Maximum tensile resistance (BU) | 拉伸阻力 Tensile resistance (BU) | 延伸度 Extension (mm) | 拉伸曲线面积 Extensible area (cm2) |
---|---|---|---|---|
0 | 718.5±3a | 635.0±3ab | 181.0±2g | 116.8±2a |
1 | 760.0±1d | 640.0±5a | 169.0±4a | 118.8±1.5a |
2 | 775.0±5e | 622.5±5abc | 162.0±3ab | 132.9±2b |
3 | 745.0±4b | 620.0±4.5b | 154.0±4b | 125.3±1.7cd |
4 | 742.5±1b | 610.0±5c | 143.5±2h | 128.5±3.5bc |
5 | 705.0±5a | 560.0±5d | 124.0±3c | 115.5±2a |
6 | 670.0±4f | 500.0±6e | 121.0±2c | 117.6±3a |
7 | 622.5±4.5c | 420.0±3f | 121.0±4c | 120.3±2ad |
8 | 625.0±1.5c | 420.0±4f | 117.0±4cd | 116.4±3.6a |
9 | 502.5±2.5g | 300.0±3g | 110.0±5de | 105.1±2e |
10 | 485.0±5h | 320.0±6h | 106.0±3f | 101.7±3e |
表4 不同添加量下小麦胚芽粉拉伸特征值变化
Table 4 The effect of different addition of wheat germ powder on tensile parameter
配粉比例 Ratio (%) | 最大拉伸阻力 Maximum tensile resistance (BU) | 拉伸阻力 Tensile resistance (BU) | 延伸度 Extension (mm) | 拉伸曲线面积 Extensible area (cm2) |
---|---|---|---|---|
0 | 718.5±3a | 635.0±3ab | 181.0±2g | 116.8±2a |
1 | 760.0±1d | 640.0±5a | 169.0±4a | 118.8±1.5a |
2 | 775.0±5e | 622.5±5abc | 162.0±3ab | 132.9±2b |
3 | 745.0±4b | 620.0±4.5b | 154.0±4b | 125.3±1.7cd |
4 | 742.5±1b | 610.0±5c | 143.5±2h | 128.5±3.5bc |
5 | 705.0±5a | 560.0±5d | 124.0±3c | 115.5±2a |
6 | 670.0±4f | 500.0±6e | 121.0±2c | 117.6±3a |
7 | 622.5±4.5c | 420.0±3f | 121.0±4c | 120.3±2ad |
8 | 625.0±1.5c | 420.0±4f | 117.0±4cd | 116.4±3.6a |
9 | 502.5±2.5g | 300.0±3g | 110.0±5de | 105.1±2e |
10 | 485.0±5h | 320.0±6h | 106.0±3f | 101.7±3e |
配粉 Ratio (%) | 峰值粘度 Peak Viscosity (cp) | 低谷粘度 Trough Viscosity (cp) | 稀懈值 Breakdown (cp) | 最终粘度 Final Viscosity (cp) | 回升值 Setback (cp) | 峰值时间 Peak Time (cp) | 糊化温度 Pasting Temp (cp) |
---|---|---|---|---|---|---|---|
0 | 3 120.0±1.3a | 2 072.0±1.6ad | 1 048.0±6.1a | 3 526.0±5.9a | 1 454.0±4.5a | 6.0±0.2a | 65.8±0.45a |
1 | 2 875.5±7.5b | 1 999.0±0.1ae | 876.5±7.5b | 3 313.0±6.1b | 1 314.0±1.2bc | 6.3±0.1a | 66.2±0.05ac |
2 | 2 848.0±9.3b | 1 967.0±6.0abe | 881.0±3.3b | 3 298.0±3.7b | 1 331.0±1.4b | 6.2±0.03a | 66.2±0.05ac |
3 | 2 719.5±4.4bc | 1 901.5±5.9bcdf | 818.0±1.6bd | 3 160.0±1.9bc | 1 258.5±2.2bce | 6.2±0.1a | 66.6±0.42ace |
4 | 2 622.5±1.5cd | 1 799.5±8.5bcg | 823.0±2.4b | 3 027.5±7.7cd | 1 228.0±2.4c | 6.2±0.04a | 66.2±0.01ace |
5 | 2 546.5±5.5cf | 1 715.0±3.3ceh | 831.5±1.8b | 2 979.0±2.1d | 1 264.0±0.9cd | 6.0±0.03a | 66.2±0.02ac |
6 | 2 561.0±2.4c | 1 762.5±7.5efh | 798.5±1.7b | 2 947.0±1.1d | 1 184.5±1.5def | 6.2±0.03a | 67.1±0.03bce |
7 | 2 446.0±1.0def | 1 747.0±3.8fh | 734.0±2.1cd | 2 746.5±2.3e | 1 059.5±2.4fg | 6.3±001a | 67.1±0.01bce |
8 | 2 404.0±1.3ef | 1 664.0±0.7h | 740.0±2.5cd | 2 754.0±1.2e | 1 090.0±1.2fg | 6.2±0.07a | 67.5±0.45be |
9 | 2 375.5±4.9ef | 1 636.5±6.2gh | 739.0±1.4cd | 2 767.0±0.4e | 1 130.5±0.4fg | 6.1±0.17a | 67.0±0.55bce |
10 | 2 289.5±1.7e | 1 576.0±1.0h | 713.5±1.8c | 2 647.5±9.3e | 1 071.5±9.2g | 6.1±0.01a | 67.0±0.03bce |
表5 不同添加量小麦胚芽粉添加量面粉糊化特性主要特征值
Table 5 The effect of different addition of wheat germ powder on tensile parameter
配粉 Ratio (%) | 峰值粘度 Peak Viscosity (cp) | 低谷粘度 Trough Viscosity (cp) | 稀懈值 Breakdown (cp) | 最终粘度 Final Viscosity (cp) | 回升值 Setback (cp) | 峰值时间 Peak Time (cp) | 糊化温度 Pasting Temp (cp) |
---|---|---|---|---|---|---|---|
0 | 3 120.0±1.3a | 2 072.0±1.6ad | 1 048.0±6.1a | 3 526.0±5.9a | 1 454.0±4.5a | 6.0±0.2a | 65.8±0.45a |
1 | 2 875.5±7.5b | 1 999.0±0.1ae | 876.5±7.5b | 3 313.0±6.1b | 1 314.0±1.2bc | 6.3±0.1a | 66.2±0.05ac |
2 | 2 848.0±9.3b | 1 967.0±6.0abe | 881.0±3.3b | 3 298.0±3.7b | 1 331.0±1.4b | 6.2±0.03a | 66.2±0.05ac |
3 | 2 719.5±4.4bc | 1 901.5±5.9bcdf | 818.0±1.6bd | 3 160.0±1.9bc | 1 258.5±2.2bce | 6.2±0.1a | 66.6±0.42ace |
4 | 2 622.5±1.5cd | 1 799.5±8.5bcg | 823.0±2.4b | 3 027.5±7.7cd | 1 228.0±2.4c | 6.2±0.04a | 66.2±0.01ace |
5 | 2 546.5±5.5cf | 1 715.0±3.3ceh | 831.5±1.8b | 2 979.0±2.1d | 1 264.0±0.9cd | 6.0±0.03a | 66.2±0.02ac |
6 | 2 561.0±2.4c | 1 762.5±7.5efh | 798.5±1.7b | 2 947.0±1.1d | 1 184.5±1.5def | 6.2±0.03a | 67.1±0.03bce |
7 | 2 446.0±1.0def | 1 747.0±3.8fh | 734.0±2.1cd | 2 746.5±2.3e | 1 059.5±2.4fg | 6.3±001a | 67.1±0.01bce |
8 | 2 404.0±1.3ef | 1 664.0±0.7h | 740.0±2.5cd | 2 754.0±1.2e | 1 090.0±1.2fg | 6.2±0.07a | 67.5±0.45be |
9 | 2 375.5±4.9ef | 1 636.5±6.2gh | 739.0±1.4cd | 2 767.0±0.4e | 1 130.5±0.4fg | 6.1±0.17a | 67.0±0.55bce |
10 | 2 289.5±1.7e | 1 576.0±1.0h | 713.5±1.8c | 2 647.5±9.3e | 1 071.5±9.2g | 6.1±0.01a | 67.0±0.03bce |
配粉 Ratio (%) | 外表形态 External Appearance | 色泽 Color and lustre | 风味 Flavour | 内部结构 Internal structure | 硬度 Hardness | 酥脆性 Crispness | 咀嚼性 Chewiness | 总分 Score |
---|---|---|---|---|---|---|---|---|
0 | 14.70±0.18a | 11.30±0.23a | 14.30±0.11a | 14.30±0.14a | 13.10±0.17ac | 7.30±0.13a | 9.40±0.23a | 84.40±0.60ai |
1 | 14.50±0.40a | 11.50±0.41a | 15.50±0.40b | 14.50±0.23a | 12.60±0.27ab | 7.50±0.26ab | 9.10±0.32acd | 85.20±1.87ab |
2 | 14.80±0.41a | 11.50±0.37a | 16.00±0.34bc | 14.20±0.09ai | 13.40±0.20c | 7.50±0.14ab | 9.50±0.17a | 86.90±1.13bcj |
3 | 14.10±0.14af | 12.00±0.17am | 16.50±0.33cd | 13.80±0.18aje | 13.80±0.24cd | 8.20±0.32bdef | 9.30±0.23ae | 87.70±1.08cdk |
4 | 14.20±0.33ag | 12.50±0.42bm | 17.10±0.14de | 13.50±0.24bik | 14.10±0.32d | 8.60±0.14cd | 8.50±0.14bce | 88.50±0.96dej |
5 | 14.20±0.17al | 13.40±0.28cnho | 17.60±0.32ef | 13.30±0.11ck | 14.30±0.30d | 9.10±0.33c | 8.60±0.13ab | 90.50±1.01ef |
6 | 14.00±0.37af | 14.10±0.14dnp | 18.10±0.11fh | 13.00±0.17dk | 14.50±0.29d | 9.30±0.30c | 8.40±0.17bd | 91.40±1.09fg |
7 | 13.30±0.14bfgl | 14.30±0.28ep | 18.50±0.20gh | 13.10±0.20ek | 13.70±0.14e | 9.20±0.14c | 8.00±0.32b | 90.10±0.55eg |
8 | 13.10±0.27cf | 14.20±0.14fp | 18.80±0.48gh | 12.80±0.32fk | 13.50±0.06e | 8.90±0.24ce | 7.80±0.24bf | 89.10±1.28ek |
9 | 12.00±0.19d | 13.80±0.30ghp | 19.20±0.20g | 10.90±0.28gl | 12.10±0.17f | 7.70±0.21af | 7.10±0.13fg | 82.80±1.10i |
10 | 11.40±0.36e | 12.70±0.17lmo | 19.30±0.14g | 10.20±0.26hl | 11.30±0.23g | 6.90±0.24a | 6.80±0.23g | 78.60±1.11h |
表6 不同小麦胚芽粉添加量馕感官评价
Table 6 Different addition amount of wheat germ of Naan sensory evaluation
配粉 Ratio (%) | 外表形态 External Appearance | 色泽 Color and lustre | 风味 Flavour | 内部结构 Internal structure | 硬度 Hardness | 酥脆性 Crispness | 咀嚼性 Chewiness | 总分 Score |
---|---|---|---|---|---|---|---|---|
0 | 14.70±0.18a | 11.30±0.23a | 14.30±0.11a | 14.30±0.14a | 13.10±0.17ac | 7.30±0.13a | 9.40±0.23a | 84.40±0.60ai |
1 | 14.50±0.40a | 11.50±0.41a | 15.50±0.40b | 14.50±0.23a | 12.60±0.27ab | 7.50±0.26ab | 9.10±0.32acd | 85.20±1.87ab |
2 | 14.80±0.41a | 11.50±0.37a | 16.00±0.34bc | 14.20±0.09ai | 13.40±0.20c | 7.50±0.14ab | 9.50±0.17a | 86.90±1.13bcj |
3 | 14.10±0.14af | 12.00±0.17am | 16.50±0.33cd | 13.80±0.18aje | 13.80±0.24cd | 8.20±0.32bdef | 9.30±0.23ae | 87.70±1.08cdk |
4 | 14.20±0.33ag | 12.50±0.42bm | 17.10±0.14de | 13.50±0.24bik | 14.10±0.32d | 8.60±0.14cd | 8.50±0.14bce | 88.50±0.96dej |
5 | 14.20±0.17al | 13.40±0.28cnho | 17.60±0.32ef | 13.30±0.11ck | 14.30±0.30d | 9.10±0.33c | 8.60±0.13ab | 90.50±1.01ef |
6 | 14.00±0.37af | 14.10±0.14dnp | 18.10±0.11fh | 13.00±0.17dk | 14.50±0.29d | 9.30±0.30c | 8.40±0.17bd | 91.40±1.09fg |
7 | 13.30±0.14bfgl | 14.30±0.28ep | 18.50±0.20gh | 13.10±0.20ek | 13.70±0.14e | 9.20±0.14c | 8.00±0.32b | 90.10±0.55eg |
8 | 13.10±0.27cf | 14.20±0.14fp | 18.80±0.48gh | 12.80±0.32fk | 13.50±0.06e | 8.90±0.24ce | 7.80±0.24bf | 89.10±1.28ek |
9 | 12.00±0.19d | 13.80±0.30ghp | 19.20±0.20g | 10.90±0.28gl | 12.10±0.17f | 7.70±0.21af | 7.10±0.13fg | 82.80±1.10i |
10 | 11.40±0.36e | 12.70±0.17lmo | 19.30±0.14g | 10.20±0.26hl | 11.30±0.23g | 6.90±0.24a | 6.80±0.23g | 78.60±1.11h |
特性 Characteristic | 指标 Index | 配粉比例 Ratio | 外表形态 External Appearance | 色泽 Color and lustre | 风味 Flavour | 内部结构 Internal structure | 硬度 Hardness | 酥脆性 Crispness | 咀嚼性 Chewiness |
---|---|---|---|---|---|---|---|---|---|
面粉 品质 Flour characters | 白度 | -0.982** | 0.857** | -0.812** | -0.995** | 0.861** | 0.254 | -0.218 | 0.960** |
蛋白质 | 0.995** | -0.903** | 0.805** | 0.986** | -0.889** | -0.320 | 0.134 | -0.986** | |
灰分 | 0.996** | -0.898** | 0.786** | 0.991** | -0.894** | -0.308 | 0.132 | -0.984** | |
湿面筋 | -0.860** | 0.902** | -0.570 | -0.788** | 0.879** | 0.607* | 0.269 | 0.891** | |
粉质仪 参数 Parameters of farinograph | 吸水率 | 0.976** | -0.954** | 0.708* | 0.922** | -0.943** | -0.465 | -0.051 | -0.985** |
形成时间 | -0.901** | 0.967** | -0.549 | -0.823** | 0.964** | 0.654* | 0.242 | 0.919** | |
稳定时间 | -0.940** | 0.961** | -0.623* | -0.882** | 0.919** | 0.585 | 0.166 | 0.950** | |
弱化度 | 0.926** | -0.804** | 0.813** | 0.946** | -0.822** | -0.186 | 0.241 | -0.915** | |
拉伸仪 参数 Parameters of extensograph | 最大拉伸阻力 | -0.893** | 0.970** | -0.574 | -0.809** | 0.956** | 0.627* | 0.212 | 0.911** |
拉伸阻力 | -0.948** | 0.948** | -0.603* | -0.894** | 0.924** | 0.514 | 0.096 | 0.962** | |
面团延伸 | -0.973** | 0.808** | -0.863** | -0.987** | 0.833** | 0.146 | -0.309 | 0.953** | |
拉伸曲线面积 | -0.663* | 0.811** | -0.373 | -0.557 | 0.811** | 0.662* | 0.296 | 0.681* | |
糊化 参数 Pasting properties | 峰值粘度 | -0.971** | 0.831** | -0.803** | -0.991** | 0.825** | 0.201 | -0.255 | 0.945** |
低谷粘度 | -0.972** | 0.841** | -0.788** | -0.975** | 0.865** | 0.216 | -0.239 | 0.957** | |
稀懈值 | -0.896** | 0.760** | -0.741** | -0.942** | 0.717* | 0.180 | -0.235 | 0.856** | |
最终粘度 | -0.976** | 0.838** | -0.831** | -0.988** | 0.816** | 0.202 | -0.257 | 0.952** | |
回升值 | -0.928** | 0.799** | -0.808** | -0.949** | 0.735** | 0.199 | -0.229 | 0.898** | |
峰值时间 | -0.029 | 0.110 | 0.107 | 0.067 | 0.251 | 0.133 | 0.151 | 0.088 | |
糊化温度 | 0.84** | -0.693* | 0.816** | 0.853** | -0.618* | -0.119 | 0.158 | -0.832** |
表7 混合粉各指标与馕品质之间的相关性
Table 7 Correlation analysis between different parameters and naan quality of mixed flours
特性 Characteristic | 指标 Index | 配粉比例 Ratio | 外表形态 External Appearance | 色泽 Color and lustre | 风味 Flavour | 内部结构 Internal structure | 硬度 Hardness | 酥脆性 Crispness | 咀嚼性 Chewiness |
---|---|---|---|---|---|---|---|---|---|
面粉 品质 Flour characters | 白度 | -0.982** | 0.857** | -0.812** | -0.995** | 0.861** | 0.254 | -0.218 | 0.960** |
蛋白质 | 0.995** | -0.903** | 0.805** | 0.986** | -0.889** | -0.320 | 0.134 | -0.986** | |
灰分 | 0.996** | -0.898** | 0.786** | 0.991** | -0.894** | -0.308 | 0.132 | -0.984** | |
湿面筋 | -0.860** | 0.902** | -0.570 | -0.788** | 0.879** | 0.607* | 0.269 | 0.891** | |
粉质仪 参数 Parameters of farinograph | 吸水率 | 0.976** | -0.954** | 0.708* | 0.922** | -0.943** | -0.465 | -0.051 | -0.985** |
形成时间 | -0.901** | 0.967** | -0.549 | -0.823** | 0.964** | 0.654* | 0.242 | 0.919** | |
稳定时间 | -0.940** | 0.961** | -0.623* | -0.882** | 0.919** | 0.585 | 0.166 | 0.950** | |
弱化度 | 0.926** | -0.804** | 0.813** | 0.946** | -0.822** | -0.186 | 0.241 | -0.915** | |
拉伸仪 参数 Parameters of extensograph | 最大拉伸阻力 | -0.893** | 0.970** | -0.574 | -0.809** | 0.956** | 0.627* | 0.212 | 0.911** |
拉伸阻力 | -0.948** | 0.948** | -0.603* | -0.894** | 0.924** | 0.514 | 0.096 | 0.962** | |
面团延伸 | -0.973** | 0.808** | -0.863** | -0.987** | 0.833** | 0.146 | -0.309 | 0.953** | |
拉伸曲线面积 | -0.663* | 0.811** | -0.373 | -0.557 | 0.811** | 0.662* | 0.296 | 0.681* | |
糊化 参数 Pasting properties | 峰值粘度 | -0.971** | 0.831** | -0.803** | -0.991** | 0.825** | 0.201 | -0.255 | 0.945** |
低谷粘度 | -0.972** | 0.841** | -0.788** | -0.975** | 0.865** | 0.216 | -0.239 | 0.957** | |
稀懈值 | -0.896** | 0.760** | -0.741** | -0.942** | 0.717* | 0.180 | -0.235 | 0.856** | |
最终粘度 | -0.976** | 0.838** | -0.831** | -0.988** | 0.816** | 0.202 | -0.257 | 0.952** | |
回升值 | -0.928** | 0.799** | -0.808** | -0.949** | 0.735** | 0.199 | -0.229 | 0.898** | |
峰值时间 | -0.029 | 0.110 | 0.107 | 0.067 | 0.251 | 0.133 | 0.151 | 0.088 | |
糊化温度 | 0.84** | -0.693* | 0.816** | 0.853** | -0.618* | -0.119 | 0.158 | -0.832** |
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[1] | 曹俊梅, 哈力旦·依克热木, 刘娜, 刘联正, 周安定, 吴新元, 聂石辉, 张新忠, 芦静, 布热力汉·托合提. 新疆主栽冬小麦品质特性与普通馕感官评价的关系[J]. 新疆农业科学, 2020, 57(5): 840-851. |
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[3] | 张鑫梅;芦静;周安定;曹俊梅;黄天荣;高永红;张新忠;吴新元. 不同生态环境下对新疆冬小麦品种面团流变学特性的影响[J]. , 2012, 49(3): 414-420. |
[4] | 张利;田笑明;曹连莆;穆培源;韩新年;邹波;桑伟. 冬小麦主要品质性状配合力和杂种优势研究[J]. , 2005, 42(2): 65-69. |
[5] | 吴新元;芦静;姚翠琴;张新中. 新疆主要种植小麦品种品质状况[J]. , 2001, 38(3): 154-156. |
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