关键词: 面粉品质')">面粉品质, 饺子评价, 相关性

Abstract:

【Objective】 The objective of this study is to investigate the effects of flour properties on dumpling sheet quality. 【Method】 Fifteen samples including wheat cultivars from China and Canada, commercial wheat samples from Australia and USA and commercial flours from China were used to measure flour physico-chemical properties, amylose content, Rapid Visco Analyser(RVA) parameters and dumpling sheet quality. 【Result】 Farinograph development time and stability, and extensograph extension area were significantly correlated with raw dumpling sheet color (r=0.60, 0.55, 0.47, respectively, P＜0.05), and negatively correlated with cooked dumpling sheet elasticity (r=-0.55, -0.59, -0.48, respectively, P＜0.05). Extensograph maximum resistance was highly and significantly correlated with raw dumpling sheet color, appearance and stickiness of cooked dumpling sheet (r=0.64, 0.72, 0.67, respectively, P＜0.01), and negatively correlated with elasticity and hardness score of cooked dumpling sheet (r=-0.81 and -0.72, respectively, P＜0.01). Starch content was highly and negatively correlated with stickiness of cooked dumpling sheet (r=-0.68, P＜0.01). Amylose content was negatively correlated with elasticity of cooked dumpling sheet (r=-0.60, P＜0.05). RVA analysis indicated that hot pasta viscosity, final viscosity and pasting time had the greatest influence on dumpling sheet stickiness (r=0.61, 0.54 and 0.53, respectively, P＜0.05). Breakdown was positively correlated with dumpling sheet firmness (r=0.58, P＜0.05). 【Conclusion】 Gluten strength parameters contributed negatively to elasticity and firmness and positively to appearance of dumpling sheet. The firmness and stickiness of dumpling sheet was negatively associated with starch content, and amylose content was negatively associated with dumpling sheet elasticity.

Key words: flour quality')">flour quality, dumpling quality, correlation