中国农业科学2012，Vol.45Issue(12)：2447-2454,8.DOI:10.3864/j.issn.0578-1752.2012.12.013
影响面条感官质量的因素分析
Comparison of Factors Influencing Noodle Sensory Qualities
摘要
Abstract
[Objective] In order to compare the influence of wheat flour and making process on sensory qualities of noodle, 9 wheat flour samples were selected. [Method] The effects of water addition, mixing time, resting time and the sheeting ratio on sensory qualities of noodle, with every type of flour, were studied using quadratic orthogonal rotation combination design. [ Result ] The results showed that the coefficient of variations (CV) of color, springness, hardness, coherence, smoothness, total score and appearance decreased gradually. The proportions, that affect on the color, appearance, hardness, coherence, springness, smooth and total score of noodle, of flour sample were 95.18%, 80.64%, 45.96%, 70.94%, 56.30%, 38.64% and 79.17%, respectively. The total score of noodles making of Gaojin, Aikang58 and Xiaoyan6 flour samples were more than 75. The CV of total score of noodle making of Gaojin, Aikang58 and Xiaoyan6 flour samples were relatively low (<5%) . [Conclusion] It is concluded that color, springness and hardness of noodle were influenced by wheat flour and making process among sensory qualities. Noodle making stability was different among wheat flours. Compared with making process, the proportion of wheat flour influencing color, appearance, coherence, springness and total score of noodle is more than 50%. The water addition, mixing time and resting time mainly influence the springness and hardness of noodle.关键词
面粉/面条/制作工艺/感官评价/面条质量Key words
wheat flour quality/ noodle/ making processing/ sensory evaluation/ proportions引用本文复制引用
张波,魏益民,李韦谨..影响面条感官质量的因素分析[J].中国农业科学,2012,45(12):2447-2454,8.基金项目
农业部现代农业产业技术体系建设专项资金(CARS-03)、公益性行业(农业)科研专项经费(200903043)、中央级公益性科研院所基本业务费专项(zwjj2012yyjg02) （CARS-03）
