中文摘要：

利用1种糯小麦粉与2种非糯小麦粉配粉,研究其对配粉面条品质的影响。结果表明：糯小麦粉对面条感官评价中的色泽、食味影响较小,而对面条表观状态、韧性、黏性和光滑性影响较大。糯小麦粉的添加使得面条韧性降低,一定比例的添加有利于黏性和光滑性的改善,25%的糯小麦粉与非糯小麦粉配粉使得面条总评分最高。面条TPA测试中,糯小麦粉的添加使得面条硬度值、胶着性和咀嚼性随着配比的增加而降低,黏附性、黏聚性和回复性随着配比的增加而上升;糯小麦粉的添加还使得面条的剪切应力降低,一定比例的糯小麦配粉有利于面条延伸性的改善。

英文摘要：

To study the effect of waxy wheat flour on noodle-making quality,waxy wheat flour was blended with two kinds of non-waxy wheat flour.Results： The waxy flour affects the appearance,elasticity,stickiness and smoothness of noodles,but not the noodle color and taste.Addition of a certain amount of waxy flour decreases noodle elasticity but improves noodle stickiness and smoothness.Blending with 25% waxy flour gains the best noodle quality.In TPA traits of noodles,noodle hardness,gumminess and chewiness decrease but adhesiveness,cohesiveness and resilience increase with increasing the blending rate of waxy flour.The blending also reduces the firmness and shear stress in LKBF test.The extensibility of noodles is improved with the blending of waxy flour.