用TOM评价中国面条品质的新方法及研究小麦品质对它的影响

TOM Being a New Assessment Method for Chinese Noodle Cooking Quality and Effects of Wheat Quality Characteristics on It

本文以面条品尝鉴定方法（ＳＴ／Ｔ１０１３７－９３）和用于鉴定细条实心面（Ｓｐａｇｈｅｔｉ）品质的煮熟面条冲洗水中总有机物含量（ＴＯＭ）的方法，分别鉴定了２４个普通小麦品种（系）的面条煮面的品质，并研究了煮面品质与小麦品种籽粒及面粉的８个品质性状之间的相关关系。结果表明面条品尝鉴定评分与ＴＯＭ值之间有高度相关性。籽粒蛋白质含量与ＴＯＭ值呈显著负相关；蛋白组分中醇溶蛋白含量与ＴＯＭ值显著负相关；沉降值与ＴＯＭ值呈极显著负相关。通径分析表明，全蛋白含量对ＴＯＭ值的直接影响最大，剩余蛋白含量次之，醇溶蛋白含量列第三位；高分子量麦谷蛋白亚基组成与ＴＯＭ值间无明显关系；中分子量麦谷蛋白亚基组成与ＴＯＭ值关系密切，具有３８．８８ＫＤ亚基、５３．２５ＫＤ亚基或共有这两个亚基的品种，其面条ＴＯＭ值较低，面条品质优良。

By using sensory judgment and chemical method for the assessment of spaghetti quality,cooking quality of 24 wheat varieties was tested. The Correlation between noodle quality and 8quality parameters of wheat was identified.The data showed significant correlation between the sensory judgment and TOM(total organic matter existing in washing water of cooked noodle).The total protein content of the grain,the prolamine content and the sedimentation value all negatively correlated with TOM respectively.Path analysis revealed that the total protein content was in the first place in the direct effect on noodle quality,surplus protein content the second,and gliadin content the third.No obvious relationship existed between the HMW subunit and cooking quality.The MMW glutenin subunits showed close correlation to TOM.The results indicated that wheat varieties with 38.88KD unit or 53.25KD unit or both can be processed into good quality noodle.