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首页> 外文期刊>日本食品科学工学会誌 >Viscoelastic properties of noodles made from wheat cultivars with lowamylose contents [Japanese]
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Viscoelastic properties of noodles made from wheat cultivars with lowamylose contents [Japanese]

机译：低直链淀粉含量的小麦品种制成的面条的粘弹性[日语]

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摘要

Viscoelastic properties of cooked Japanese noodles made from wheat cultivars with low amylose contents (low-amylose type) were compared with those of noodles made from cultivars ars with normal amylose contents (conventional type). The noodles of low-amylose types showed lower storage modulus and loss modulus, and higher loss tangent than those of conventional types. Loss tangent was most strongly associated with amyose/amylopectin ratio among these three parameters. Dynamic viscoelasticity changes according to boiling time were compared between cv. Norin 61, a conventional type, and cv. Chikugoizumi, a low-amylose type. The noodles of Chikugoizumi boiled for 8 min showed lower dynamic modulus than those of Norin 61 boiled for 20 min, a standard boiling time, The water. content uf noodles was 65% for Chikugoizumi after 8-min boiling and 73% for Norin 61 after 20-min. The noodles boiled for such a short period seemed to be unsuitable for eating due to insufficient hydration of total starch. The results suggest that various parameters including dynamic viscoelasticity and water content should be considered to determine the suitable condition for quality evaluation of noodles of low-amylose type wheat.
机译：比较了直链淀粉含量低的小麦品种（低直链淀粉型）和直链淀粉含量正常的常规小麦（普通型）面条的粘弹性。与传统类型的面条相比，低直链淀粉类型的面条显示出较低的储能模量和损耗模量，以及较高的损耗角正切值。在这三个参数中，损耗角正切与淀粉/支链淀粉的比例最相关。在cv之间比较了根据沸腾时间的动态粘弹性变化。常规类型的Norin 61和cv。低直链型筑后泉。煮沸8分钟的筑后泉面条的动态模量低于煮沸20分钟（标准煮沸时间为水）的Norin 61的动态模量。煮沸8分钟后，筑后泉的uf面条含量为65％，而经过20分钟后，Norin 61的面条含量为73％。如此短时间煮沸的面条由于总淀粉的水分不足而似乎不适合食用。结果表明，应考虑包括动态粘弹性和水含量在内的各种参数，以确定低直链淀粉型小麦面条质量评估的合适条件。

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