小麦次粉制作裹粉的适应性研究

    Study on adaptability of wheat shorts to make coating flour

    • 摘要: 为了实现小麦次粉的高价值利用,研究了其在油炸裹粉中的应用。选用20种小麦次粉替代小麦粉制作裹粉,测定其水分、蛋白质、粗脂肪、膳食纤维、灰分及蛋白质组分含量等,并以鸡块为油炸模型物质,分析鸡块裹粉油炸后的品质指标;通过主成分分析筛选出评价裹粉品质的主要指标,然后采用聚类分析对小麦次粉样品进行分类。结果表明:相对于市售裹粉,以小麦次粉为主料制作的裹粉具有更好的保水性,油炸鸡块的硬度、脆性、弹性、咀嚼性均显著提升,鸡块的油脂含量显著降低;主成分分析表明,14项指标所表征的裹粉品质可通过6个主成分解释(累计贡献率达84.78%),按照综合评价函数进行分析,综合排名前3的为克明面粉C线、D线及A线样品;聚类分析将不同来源小麦次粉分为6类,每类所含样品数分别为3、3、8、4、1、1种;主成分分析筛选出的3个样品分布在相邻的两类中,具有膳食纤维含量适中、蛋白质含量较高以及裹粉率较高的特点。膳食纤维含量适中、蛋白质含量较高的小麦次粉适合制作裹粉。

       

      Abstract: To achieve the high-value utilization of wheat shorts,the application of wheat shorts in coating flour was studied.Twenty categories of wheat shorts were chosen used to replace wheat flour for the production of coating flour preparation.The moisture,protein,crude fat,dietary fiber,ash,and protein composition content were measured,and chicken chunks were used as a model to analyze the quality indicators of coated and fried chicken.Principal component analysis (PCA) was applied to identify the key indicators for evaluating the quality of coating flour,followed by cluster analysis (CA) to classify the samples of wheat shorts.The results showed that,compared to commercial coating flour,the coating flour made primarily from wheat shorts exhibited better water retention,which significantly improved hardness,elasticity,and chewiness of the fried chicken,and reduced the fat content of the chicken chunks.PCA revealed that the quality of coating flour reflected by fourteen indicators could be represented by six principal components (with a cumulative contribution rate of 84.09%).According to the comprehensive evaluation function,the top three samples ranked were M,N,and K,which represent the samples that are suitable to be used in the production of the coating flour.CA classified the wheat shorts samples into six categories,with the number of samples in each category being 3,3,8,4,1,and 1.The three samples selected by PCA were distributed in adjacent categories,which featured moderate dietary fiber content,higher protein content,and higher batter yield.The findings showed a high consistency between PCA and CA results,suggesting that wheat shorts with moderate dietary fiber and higher protein content are particularly suitable for coating flour production.This study provides a reference for the comprehensive evaluation of multiple samples and indicators and offers valuable insights into the high-value utilization of wheat shorts in food applications.

       

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