食品与发酵工业2023，Vol.49Issue(24)：62-69,8.DOI:10.13995/j.cnki.11-1802/ts.032737
小麦粉品质特性对油条加工适应性的研究
Study on adaptation of wheat flour quality characteristics to fried dough sticks processing
摘要
Abstract
In this paper,20 different system flours were used as raw materials to determine the physicochemical and rheological indi-ces,and the fried dough sticks were subjected to oil and water content,texture determination,and sensory evaluation.Correlation analysis showed that there was a significant positive correlation between the broken starch of wheat flour and the oil content of fried dough sticks with a correlation coefficient of r=0.301.Moisture,ash,broken starch,settling value,swelling index of glutenin,wet gluten content,water absorption,stabilization time,stretching curve area,elongation,and maximum stretching resistance were significantly or extremely significantly correlated with the specific volume and sensory scores of fried dough sticks.While development time and Farinograph quality number were only significantly(P＜0.05)correlated with the specific volume of fried dough sticks,crude starch and stretching resistance were extremely significantly(P＜0.01)correlated with the sensory scores of fried dough sticks.The wheat flour was further divided into grades according to the suitability for making fried dough sticks by principal component analysis,4Bc and D3 flours were suitable for mak-ing more excellent quality fried dough sticks,3B flour was suitable for making general quality fried dough sticks,D1-D3 and 1B flours needed to be used together to improve the processing adaptability of fried dough sticks,while reduction,scratch,tail-end systems,and bran flour were not recommended for the production of fried dough sticks.关键词
油条/小麦粉/品质/相关分析/主成分分析/加工适应性Key words
fried dough sticks/wheat flour/quality/correlation analysis/principal component analysis/processing adaptability引用本文复制引用
王静,赵相振,温纪平,展小彬,石松业,耿浩..小麦粉品质特性对油条加工适应性的研究[J].食品与发酵工业,2023,49(24):62-69,8.基金项目
"十四五"国家重点研发计划项目(2021YFD2100901) （2021YFD2100901）
