面条煮面品质与小麦品质性状的关系

Relationship between Chinese noodle cooking and wheat quality

分析了 30个普通小麦品种 (系 )的面条煮面品质与面粉品质性状间的关系。结果表明 ,面条感官鉴定总评分和熟面条冲洗水中全有机质含量 (TOM)与面筋含量、沉降值、形成时间、稳定时间、软化度、评价值、抗延阻力、延伸性及拉伸面积等品质性状密切相关 ,其中 ,与面筋含量和沉降值的关系最为密切 ;两者与面粉白度的关系不明显。

Thirty varieties (lines) of common wheat were used to make Chinese noodle and determine flour (dough) quality Cooking quality was evaluated using sensory judgement (SJ) and total organic matter (TOM) SJ was expressed by an overall score (OS) The relationship between cooking and flour (dough) quality was studied OS and TOM were highly related to wet gluten content, sedimentation value, parameters of farinography and extensography Wet gluten content and sedimentation value were more important to Chinese noodle cooking quality than other flour (dough) characters