小麦面条加工品质研究进展

Review of Noodle Industrial Quality of Wheat

本文从面条煮面品质鉴定方法、面条品质与小麦 (面粉 )品质的关系和小麦面条品质遗传改良等方面阐述了国内外小麦面条加工品质研究进展。面粉的理化特性对各类面条品质均有重要影响。对日本式加盐白面条而言 ,淀粉质量较蛋白质 (面筋 )含量与质量更为重要 ,淀粉质量对中国面条也有重要作用 ;面筋强度、淀粉糊化特性、面条色泽及其稳定性是小麦面条品质改良最基本的选择指标。自 2 0世纪 80年代以来 ,国外把面条品质遗传改良的重点放在对淀粉质量的改良上 ,把淀粉糊化峰值粘度、面粉膨胀体积、直链淀粉含量等做为日本加盐白面条品质改良的选择指标 ,利用面粉膨胀体积法。

The study on noodle industrial quality were reviewed, including testing method, the relationship between wheat (flour) quality and noodle quality and genetic improvement of noodle wheat varieties. Starch quality is more important to Japanese type noodle than protein. Protein and starch quality are both affecting Chinese type noodle quality. Gluten strength, starch properties, noodle color and its stability are the essential selecting characters of wheat noodle quality. Starch quality is emphasis on noodle quality improvement abroad. Starch peak viscosity, flour swelling volume, amylose content were selecting characters of Japanese type noodle. Flour swelling volume, gel electrophasis and molecular marker were used to selecting good noodle in early generations.