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Effect of characteristics of different wheat flours on the quality of fermented hollow noodles
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-07-19 , DOI: 10.1002/fsn3.2442 Xiaoqing Xiong 1 , Chong Liu 1 , Mengkun Song 1 , Xueling Zheng 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-07-19 , DOI: 10.1002/fsn3.2442 Xiaoqing Xiong 1 , Chong Liu 1 , Mengkun Song 1 , Xueling Zheng 1
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Hollow noodles, also known as Kongxin noodles in China, are traditionally hand-made noodles produced by spontaneous fermentation. It is easy to cook, nutrient-rich, and delicious. However, it is difficult to realize industrial production by spontaneous fermentation due to its complexity. More recently, new techniques have emerged for producing such noodles industrially using commercial yeasts. However, there are no reports on how to choose the raw materials for making fermented hollow noodles. Therefore, the suitability of eleven local varieties of wheat flour was determined by evaluating their physicochemical, rheological properties, and pasting properties. Flour and dough properties of wheat flour were also correlated with the quality characteristics of hollow noodles. The correlation coefficient data indicated that the color score was negatively correlated with ash content and positively correlated with starch content. Different from ordinary dried noodles, a negative correlation was observed between cooking time (CT) and protein content. Water absorption (NWA) of hollow noodles was negatively affected by extensograph properties. Water absorption of flour (FWA) and extensibility (E) were found to be highly correlated to hollow rate (Hol-R), indicating that these two indexes could predict the fermentation status of hollow noodles. Results showed that wheat flours with higher swelling index of glutenin (SIG), FWA, E, and pasting temperature (PT) had better dough fermentation power and stability and thus were beneficial to the production of high-quality hollow noodles. This study provides a simple method for the industrial production of hollow noodles and provides a basis for the selection of raw materials for their production.
中文翻译：
不同小麦粉特性对发酵空心面条品质的影响
空心面，又称空心面，是传统手工制作的自然发酵面条。它烹饪方便，营养丰富，味道鲜美。然而，自然发酵因其复杂性而难以实现工业化生产。最近，出现了使用商业酵母工业化生产此类面条的新技术。但对于如何选择发酵空心面条的原料，目前尚未见报道。因此，通过评价其理化特性、流变特性和糊化特性，确定了11个地方小麦粉品种的适宜性。小麦粉的面粉和面团特性也与空心面条的品质特性相关。相关系数数据表明，颜色得分与灰分含量呈负相关，与淀粉含量呈正相关。与普通挂面不同的是，煮制时间（CT）与蛋白质含量呈负相关。空心面条的吸水率（NWA）受到拉伸特性的负面影响。研究发现面粉吸水率（FWA）和延伸度（E）与空心率（Hol-R）高度相关，表明这两个指标可以预测空心面条的发酵状况。结果表明，麦谷蛋白膨胀指数（SIG）、FWA、E和糊化温度（PT）较高的小麦粉具有较好的面团发酵力和稳定性，有利于生产优质空心面条。本研究为空心面条的工业化生产提供了一种简便的方法，并为其生产原料的选择提供了依据。
更新日期：2021-09-15
中文翻译：
不同小麦粉特性对发酵空心面条品质的影响
空心面，又称空心面，是传统手工制作的自然发酵面条。它烹饪方便，营养丰富，味道鲜美。然而，自然发酵因其复杂性而难以实现工业化生产。最近，出现了使用商业酵母工业化生产此类面条的新技术。但对于如何选择发酵空心面条的原料，目前尚未见报道。因此，通过评价其理化特性、流变特性和糊化特性，确定了11个地方小麦粉品种的适宜性。小麦粉的面粉和面团特性也与空心面条的品质特性相关。相关系数数据表明，颜色得分与灰分含量呈负相关，与淀粉含量呈正相关。与普通挂面不同的是，煮制时间（CT）与蛋白质含量呈负相关。空心面条的吸水率（NWA）受到拉伸特性的负面影响。研究发现面粉吸水率（FWA）和延伸度（E）与空心率（Hol-R）高度相关，表明这两个指标可以预测空心面条的发酵状况。结果表明，麦谷蛋白膨胀指数（SIG）、FWA、E和糊化温度（PT）较高的小麦粉具有较好的面团发酵力和稳定性，有利于生产优质空心面条。本研究为空心面条的工业化生产提供了一种简便的方法，并为其生产原料的选择提供了依据。
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