Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India.
Food Sci Technol Int. 2014 Apr;20(3):171-82. doi: 10.1177/1082013213476076. Epub 2013 Jun 6.
Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values (R (2 )= 0.671) and damaged starch (R (2 )= 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.
从 15 种不同的小麦品种中制备方便面，这些品种的面粉质量和面团流变性差异很大。通过 Mixolab 获得的面团热力学参数和面粉分析特性与方便面的质量相关，包括吸油率、烹饪质量和质构属性。Mixolab 参数面团形成时间和面团稳定性与烹饪时间、煮熟重量、总体可接受性、硬度、弹性、粘性和咀嚼性呈显著正相关，而与吸油率和烹饪损失呈负相关，因此对面条的质量有显著的积极影响。以 C2 扭矩表示的较低蛋白质降解也与面条的总体可接受性、硬度、弹性、粘性和咀嚼性呈正相关。面条的粘性/粘性主要归因于小麦粉样品的降落数值（R²=0.671）和破损淀粉（R²=0.523）含量。发现蛋白质含量、十二烷基硫酸钠沉降体积、蛋白质热稳定性、面团稳定性和面团形成时间较小的面粉样品与较差的面条质量有关。中等强度的面粉在制作面条方面表现更好，而较弱的面粉则表现出较差的面条质量。制作好面条的面团流变学的特点是面团形成时间、面团稳定性、C2、C3、C4 和 C5 值较高。总体可接受性较高的面条与较差的面条相比，显示出更连续和均匀的蛋白质-淀粉基质。
