小麦淀粉粒在面条加工过程变化规律及调控

Noodle is the traditional staple food in China. In general, the production of noodle includes dough kneading, dough maturation, rolling, dough band maturation,and drying process, which involves a series of physical (temperature, force, time,etc.) and chemical (water, salt, etc.) factors. What is the changing of starch granules under the influences of these factors？What are the effects of these changes on noodle processing and edible quality？It is not clear so far. At present, many studies have been made on the effects of wheat gluten protein on the characteristics of noodle , but that of starch, accounting about 80% of wheat flour, is less. What’s more , mostly focused the effect on the cooking quality of the noodle. However, the studies on the changes of starch granules in noodle processing are relatively few. Therefore, this project is prepared to study the effects of the key physical and chemical factors during noodle processing on starch granules, the induced change of starch structure and physicochemical properties, and their effects on noodle quality in order to find out the regularity and mechanism for change of wheat starch granules in the whole noodle processing, and explore the regular relationships between characteristics of wheat starch and noodle quality. So as to meet the needs of noodle processing by regulating and controlling the starch properties, provide the theoretical basis for the process of the traditional wheat flour-based foods under precise control, and promote the traditional industry upgrade.

面条是我国传统主食，生产中一般经过和面、面团熟化、压延、面带熟化、干燥等工序，其中涉及一系列物理（温度、力、时间等）和化学因素（水、盐等），在这些因素作用下淀粉粒会发生什么样的变化？这些变化对面条品质会有什么样的影响？目前还不清楚。国内外就小麦面筋蛋白质对面条特性影响进行很多研究，而作为面粉含量80%左右的淀粉，其对面条品质影响研究相对较少，尤其是关于面条加工过程淀粉粒及特性变化研究相对较少，大多集中于淀粉对面条蒸煮品质的影响。因此，本课题拟通过面条加工过程关键物理和化学因素对淀粉粒特性的影响，淀粉粒变化所引起的淀粉组成、结构和性质的变化，以及与面条品质之间的关系等，明确小麦淀粉粒在面条加工过程变化规律及变化机理，以及其与面条品质之间关系规律，从而达到调控淀粉特性以适应面条加工需求，为传统面制品加工过程精准控制提供理论基础，促进传统面制品产业升级。

面条是我国传统主食，面条加工过程中淀粉粒及其特性变化与面条品质关系密切。本项目分析了面条加工过程点样品理化特性变化，发现面絮粒径、损伤淀粉含量、溶解度、膨胀势和糊化粘度均有显著变化，面条质地因原料面筋强度变化而异。研究了复合压延道数、醒发方式和时间、加水量、盐和碱浓度等关键物理和化学因素对面条面团强度和弹性的影响，发现复合压延过程面片强度和弹性存在峰值，遵循三阶段演化规律，不受水分、盐和碱浓度及醒发方式等影响，且弹性发展滞后于强度。研究了A、B淀粉含量、直/支链淀粉含量和淀粉粒大小对过程点样品理化特性及面条品质影响，发现A、B淀粉的添加影响样品的面絮粒度、糊化焓、溶解度和峰值粘度，A/B淀粉比例的降低可以增加面条的硬度、弹性和延展性，支链淀粉有助于面片中面筋网络的发展，提高面条的吸水率，降低蒸煮损失率。研究了淀粉粒变化引起的淀粉组成、结构和性质的变化，发现面条加工过程中样品的损伤淀粉含量增加，小颗粒淀粉含量降低，导致淀粉的溶解度和膨胀势增加，糊化粘度降低，小颗粒淀粉粒的增加降低了面条吸水率。研究了不同米粉和外源蛋白对面条制作过程中淀粉和蛋白结合状态影响，发现加入米粉使淀粉-蛋白质网络相对更加紧密，面片的亮度提高，面条内部结构更为致密，面条的煮制时间和蒸煮损失显著降低，面筋粉可以参与面筋网络结构的形成，使新鲜面条中淀粉和面筋蛋白均匀分布，使挂面内部结构更致密。本研究为实现通过调控淀粉特性达到对面条加工过程精准控制提供了理论基础，为促进传统面制品产业升级提供重要启示。