School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan Province, People's Republic of China.
J Texture Stud. 2021 Feb;52(1):101-109. doi: 10.1111/jtxs.12564. Epub 2020 Oct 9.
To understand the effects of A- and B-type wheat starch on noodle quality, two noodle models with (Model 1) and without (Model 2) gluten were constructed with five different ratios of A- to B-granules (100A-0B, 75A-25B, 50A-50B, 25A-75B, and 0A-100B). With increasing proportions of B-granules, the noodle structures of Models 1 and 2 became increasingly dense. The cooking loss, water absorption, proportion of free water, chewiness, cohesiveness and resilience decreased from 35.64 to 15.49%, 240.92 to 228.58%, 88.89 to 85.98%, 21.93 to 13.24 N, 0.77 to 0.56, and 0.61 to 0.36, respectively, with the increased proportion of B-granules in Model 2, while those parameters normally presented "V" or inverted "V" trends in Model 1. Compared to their counterparts in Model 2, gluten networks with 25-50% B-granules had an outstanding ability to increase the percentage of tightly bound water, hardness, chewiness and springiness by 4.50%, 24.07 N, 25.05 N, and 0.17 at most and reduce the proportion of free water and water absorption by 5.56 and 73.70% at most, respectively. The results indicated that the effect of the gluten network on noodle qualities may partially depend on its structure, which is shaped by the granule size distribution. Compared to the other characteristics of noodles, the springiness was influenced by a more complicated mechanism involving A- and B-granules in Model 2, while it was strongly affected by the gluten network under the given experimental conditions in Model 1.
为了研究 A 型和 B 型小麦淀粉对面条品质的影响，我们构建了两种不含面筋（模型 2）和含面筋（模型 1）的面条模型，采用 5 种不同的 A/B 型颗粒比例（100A-0B、75A-25B、50A-50B、25A-75B 和 0A-100B）。随着 B 型颗粒比例的增加，模型 1 和 2 的面条结构变得越来越紧密。与模型 2 相比，模型 1 中随着 B 型颗粒比例的增加，面条的烹饪损失、吸水率、游离水比例、咀嚼性、粘性和弹性分别从 35.64%降至 15.49%、240.92 降至 228.58%、88.89%降至 85.98%、21.93 降至 13.24 N、0.77 降至 0.56 和 0.61 降至 0.36。与模型 2 不同，模型 1 中的这些参数通常呈“V”形或倒“V”形趋势。与模型 2 相比，含 25-50%B 型颗粒的面筋网络对面条的紧密结合水、硬度、咀嚼性和弹性有显著提高，最多可提高 4.50%、24.07 N、25.05 N 和 0.17，而游离水和吸水率的比例最多可降低 5.56%和 73.70%。结果表明，面筋网络对面条品质的影响可能部分取决于其结构，而结构又取决于颗粒大小分布。与面条的其他特性相比，模型 2 中弹性受 A、B 型颗粒更复杂机制的影响，而模型 1 中受给定实验条件下的面筋网络的强烈影响。
