CAJ | 학술논문

为研究损伤淀粉对小麦粉物化特性以及面条品质的影响，取相同质量的小麦粉用超微粉碎机分别研磨0、1、2、4、5 min ，测其物化性质的变化。制作面条时，取研磨5 min小麦粉添加到小麦粉中，添加量从0％至10％，对面条品质进行评定。结果表明：随着研磨时间的延长，小麦粉中损伤淀粉质量分数由9．12％增至34．28％，损伤淀粉含量的增加对研磨粉的糊化特性、粉质特性等影响显著。制作面条时，研磨粉（研磨5 min）添加量为6％，即小麦粉中总的损伤淀粉质量分数为10．63％时，依据面条相关评定指标，制作出面条的品质较好。
위연구손상정분대소맥분물화특성이급면조품질적영향，취상동질량적소맥분용초미분쇄궤분별연마0、1、2、4、5 min ，측기물화성질적변화。제작면조시，취연마5 min소맥분첨가도소맥분중，첨가량종0％지10％，대면조품질진행평정。결과표명：수착연마시간적연장，소맥분중손상정분질량분수유9．12％증지34．28％，손상정분함량적증가대연마분적호화특성、분질특성등영향현저。제작면조시，연마분（연마5 min）첨가량위6％，즉소맥분중총적손상정분질량분수위10．63％시，의거면조상관평정지표，제작출면조적품질교호。
In order to study the effects of damage starch on physicochemical properties of flour and noodle quality ,wheat flour was dealed by ultra fine pulveriser for 0 ,1 ,2 ,3 ,4 ,5 min ,to obtain different levels of damaged starch(DS) ,then the change of grinding flour's physicochemical properties were tested .When making noodles ,flour grinded by 5 min was added to wheat flour with the amount of 0% ~10% ,the noodle quality was assessed .The results showed that the content of DS raised from 9 .12% to 34 .28% as the grinding time prolonged .The increase of damage starch content had a great effect on physicochemical properties such as gelatinization characteristics and farinograph characteristics .When the amount of flour grinded by 5 min was 6% ,as the total damaged starch content in flour was 10 .63% ,on the basis of noodles related evaluation indicators ,the quality of noodles was good .