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作者	单位
刘锐，魏益民，邢亚楠，张波，张影全	（中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室，北京 100193）

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中文摘要:

小麦淀粉品质对白盐面条的质量（尤其是煮后的感官特性）有重要影响。直链与支链淀粉的含量及比例是影响面条质量的重要因素，是造成不同小麦品种淀粉糊化和膨胀特性及面条质量差异的物质基础。较低直链淀粉含量的小麦粉具有较好的糊化和膨胀特性，制作的面条煮制时吸水率高，烹调损失低，具有较高的感官评分。优质白盐面条的直链淀粉含量应在22%左右。峰值黏度、稀懈值、峰值时间是影响面条质量的重要糊化参数，这3项参数高的小麦粉适合制作优质面条。高膨胀势或膨胀体积的小麦粉制作的面条中等偏软，光滑且富有弹性，可以作为面条用小麦的重要选择标准。一般认为，直链淀粉含量较低、峰值黏度和稀懈值高、峰值时间长、膨胀势或膨胀体积高的小麦粉适合制作优质白盐面条。其中，直链淀粉含量、峰值黏度和膨胀势是优质面条小麦评价的关键品质性状。

英文摘要:

Starch quality has great influence on white salted noodles quality, especially on the sensory characteristics of cooked noodles. The contents of amylose and amylopectin result in differences in swelling power and pasting properties of starch, and thus significantly affect noodle quality. Wheat flours with lower amylose content have better pasting and swelling properties, and the noodles prepared from this flour have more water absorption, lower cooking loss and higher sensory scores. Optimum amylose content of wheat flour with good noodle making quality is around 22%. Peak viscosity, breakdown, and peak time are important pasting parameters affecting noodles quality. Wheat flours with high peak viscosity, breakdown and peak time appear to be suitable for noodle making. A soft, smooth and springy texture is found in noodles produced from wheat flour with high starch swelling power or swelling volume. Generally, low amylose content, high past peak viscosity, peak time and breakdown, and high starch swelling power or swelling volume have been reported as desirable for good noodles quality. Amylose content, peak viscosity and swelling power are the key characteristics in the evaluation of suitability of wheat flour for making noodles.

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