中文摘要：

利用分离重组方法研究面粉中游离脂含量对黄碱面条品质的影响，并用TA—XT2i质构分析仪测定生熟面条的质构特性，进行蒸煮品质试验．结果表明：随着游离脂含量的增加，生面条的硬度、弹性、黏聚性和回复性显著减小；熟面条的硬度增大，回复性显著减小；面条的拉断力先增大后减小，拉伸距离显著增大；面条的蒸煮时间、吸水率和干物质损失率均随游离脂含量增加而降低．

英文摘要：

We studied the effects of free lipids in wheat flour on the quality of yellow alkaline noodles by segregation and recombination; the texture properties of raw and cooked noodles were tested by a TA-XT2i texture analyzer; and cooking quality test was conducted. The results showed that the hardness, springiness, cohesiveness and resilience of raw noodles decreased remarkably as the content of free lipids increased; the hardness of cooked noodles increased, and the resilience decreased remarkably; the pulling strength of the noodles increased firstly and then decreased, and the pulling distance increased remarkably; and the cooking time, water absorption rate, and dry matter loss of the noodles decreased as the content of free lioids increased.