冬小麦品质性状与面条品质性状关系的初步研究

A Preliminary Study on the Relationship between Noodle Processing Quality and Quality Characteristics of Winter Wheat

测定了冬小麦28个品种(系)(31个样品)的面粉品质特性,并在实验室条件下,对不同品种的面条加工品质进行了仪器和官能两种方法评价,对小麦品质与面条品质的关系进行了初步探讨.干面条断裂强度与面粉蛋白质含量呈极显著正相关,同时受面筋强度的强烈影响.煮面韧性与面团强度呈极显著正相关,且受蛋白质含量的影响.而煮面的外观评价与面团强度呈显著的负相关.面团软化度是煮面品质优劣的较好指标.改良小麦品种面条加工品质的关键是提高蛋白质和面筋的质量.

The flours quality characteristics of 28 winter wheat variaties (31 wheat samples) were determined. Under laboratory conditions, the noodle making qualities of different variaties were evaluated by both instrumental and organoleptic methods. Quality relationship between noodle and wheat was studied preliminarily. Breaking strength of the dried noodles is positively correlated with the protein content of flour and is strongly influenced by the gluten strength at the same time. The toughness of cooked noodles is positively correlated with the dough strength, and is influenced by the protein content. The apperance quality of cooked noodles is negatively correlated with dough strength. Dough weakness is found to be better indicator of the overall quality of cooked noodles.