小麦品种品质与面条品质关系的研究

Noodle Quality Characters of Wheat Varieties

通过对陕西关中近年育成的 13个小麦品种 (品系 )的籽粒性状、蛋白质品质、磨粉品质、粉质参数及面条蒸煮品质的系统分析 ,研究了小麦品种品质性状与面条品质性状的相关关系。结果认为 ,信仪 2号、882 1、大粒 878 3个小麦品种适宜于制作面条。面条蒸煮吸水率与小麦品种的出粉率、湿面筋含量呈显著负相关 ,与籽粒硬度、面粉吸水率、灰分含量呈极显著负相关。面条干物质损失率与小麦品种品质性状不相关。面条蛋白质损失率与小麦蛋白质含量、沉降值呈显著正相关 。

The grain hardness,protein content,milling quality,farinogram and noodle cooking quality of 13 wheat varieties, bred in recent years in Guanzhong area,were analyzed by using the international standard methods.The results showed that three wheat varieties, Xinyi 2,8821 and Dali 878,were suited for producing noodle.The water absorption of noodle product were negatively correlated to flour yield and wet gluten content,significantly and negatively correlated to grain hardness,flour water absorption and flour ash content.There was no correlation between the dry material loss in noodle cooking and wheat quality.The protein loss in noodle cooking were positively correlated to grain protein content,sedimentation value,significantly and positively correlated to wet gluten content.