文档介绍：中国农业科学 2004,37(12):1838-1842
Scientia Agricultura Sinica
糯小麦配粉对淀粉糊化特性和面条品质的影响
宋建民 1,2 刘爱峰 1 尤明山 2 李保云 2 吴祥云 1 赵振东 1 刘广田 2
1 山东省农业科学院作物研究所济南 250100 2 中国农业大学农学与生物技术学院北京 100094

摘要研究了 5 个非糯小麦添加不同比例糯小麦面粉后淀粉糊化特性和面条加工品质的变化结果表明糯
小麦面粉淀粉-碘吸收曲线与普通小麦显著不同但与普通小麦支链淀粉-碘吸收曲线相近糯小麦面粉淀粉理化
特性与非糯小麦显著不同直链淀粉含量较低淀粉开始糊化早最终粘度非常低反弹值小回生慢普通小
麦添加糯小麦面粉后直链淀粉含量显著降低但峰值粘度等指标并没有相应升高面条品质也没有显著改善
不论添加糯麦粉与否熟面条放置 24 h 或鲜面条放置 72 h 后其评分均显著下降但添加糯麦粉后下降幅度减小
糯小麦加工的面条评分下降幅度更小说明糯小麦面粉可以在一定程度上延长鲜湿面条的货架寿命
关键词糯小麦配粉淀粉糊化特性面条品质

Effects of Waxy Flour Blending on Starch Pasting Properties
and Noodle Quality of Nonwaxy Flour
SONG Jian-min1, 2, LIU Ai-feng1, YOU Ming-shan2, LI Bao-yun2, WU Xiang-yun1, ZHAO Zhen-dong1,
LIU Guang-tian2
(1Crop Research Institute, Shandong Academy of Agricultural Sciences, Ji’nan 250100; 2College of Agronomy and Biotechnology,
China Agricultural University, Beijing 100094 )

Abstract: Changes in starch pasting properties and noodle quality of nonwaxy flours from five wheat cultivars after blending
with waxy flour were studied. Results showed that absorbance of starch and I2-pound from waxy flour was quite different
from nonwaxy flour, but similar to that from amylopectin of nonwaxy flour. Waxy flour had significant different starch
physiochemical properties from nonwaxy flour reflecting on lower amylose content, earlier pasting smaller final visc