利用分离重组手段,通过往面粉中添加由其自身分离所得的游离脂,配成面粉脂含量超出常规小麦品种的系列梯度混合粉,制作成典型的中国机制白盐面条,用TA-XT2i质构分析仪测定生、熟面条的流变性质并进行蒸煮特性试验,用色差仪测定面片的色泽.结果表明:游离脂含量增加时,面片亮度值(L*)逐渐减小而红度值(a*)和黄度值(b*)逐渐增加；面条的最佳蒸煮时间和干物质损失率均降低；生面条随脂含量增加硬度增加,而弹性显著降低；面粉中脂含量增加时,熟面条的硬度和延伸距离增加,弹性、黏聚性和回复性均有所降低.%In this paper,we separated free lipids from wheat flour and added the free lipids into the flour to obtain a series of mixture flour,in which the lipid content exceeded the conventional wheat variety by using fractionation and reconstitution method, and then made Chinese white salted noodles using the mixture flour. We also measured the rheological properties of raw and cooked noodles by a TA—XT2i texture analyzer, carried out cooking property experiment, and measured the color of the noodles by a color analyzer. The results showed that: when the content of free lipids increased, the brightness value (L*) decreased gradually, the yellowness value (b*) and redness value (a*) increased gradually, the best cooking time of noodles and dry material loss rate decreased, the hardness of the raw noodles increased and the springiness decreased significantly; when the lipid content in the flour increased,the hardness and the extended distance of cooked noodles increased,and the springiness, cohesiveness and resilience decreased to some extent.
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