不同小麦品种搭配生产兰州拉面专用粉的灰色关联度分析

Gray Correlation Analyses on Different Wheat Blending to Make Special Flour for Lanzhou Hand-extended Noodle

为研究配麦粉制作兰州拉面的特性,将强筋小麦品种甘春20号与中筋小麦品种宁春18号或弱筋小麦品种高台麦分别以11种比例搭配成22份配麦粉,测定了其面粉理化品质及面团品质,并用灰色关联度分析法对所有配麦粉的兰州拉面品质做了初步分析。结果发现,所有配麦粉中拉面品质位居前5名的依次是甘春20∶宁春18=2∶8,4∶6,5∶5,3∶7,0∶10;甘春20号占100%或高台麦比例较高的配麦粉,品质名序都很靠后。这说明,较低比例的强筋小麦与较高比例的中筋小麦搭配的面粉适合做兰州拉面,单纯的高筋力和弱筋力小麦粉都不适合做拉面。

In order to research the quality of blending flour for Lanzhou Hand-extened Noodles （LHN） making, 22 groups of blended wheat flour with a ratio of 11 were made through blending strong gluten cultivar Ganchun 20 with middle gluten cultivar Ningchun 18 or weak gluten eultivar Gaotaimai, their properties were investigated and their adaptation for making Lanzhou Hand-extended Noodles were analyzed by the gray correlation analysis. The result indicated that the top 5 blended wheat flour for making Lanzhou Hand-extended Noodles were that Ganchun 20 blended with Ningchun 18 at ratio of 2 ： 8, 4 ： 6, 5 ： 5, 3 ： 7, and 0 ： 10, and the last one was blended with Gaotai wheat, it suggested that for making Lanzhou Hand-extended Noodles flour the strengthened flour should blended with the middle-strengthened one.