鲜湿面条专用小麦品种品质的评价

Evaluation of Wheat Quality for Wet Noodle Making

32个小麦品种 (农家种 2个 ,育成种 2 3个 ,国外品种 7个 )的面粉品质与鲜湿面条的煮熟品质的研究 ,结果表明 :煮面感官评分≥ 80分的 12个优质面条小麦以强筋品种为主 ,兼有个别中筋品种。沉淀值、稳定时间和最大抗延阻力是决定鲜湿面条品质的主要品质性状。蛋白质含量、面筋含量和面团延伸性应有一个适宜的范围 ,超过范围面条感官评分下降。小麦高分子量麦谷蛋白亚基 ( HMW- GS) 1、17+18和 5+10是改善品种面条品质的优质亚基 ,其中 Glu- A1位点的亚基 1尤为重要。

The qualities of wheat flour and its wet noodle from 32 wheat varieties (2 landraces, 23 bred varieties, 7 foreign varieties) were investigated. The results indicated that the good wheat varieties with noodle quality scores≥80 mainly were the varieties with stronger gluten. The sedimentation value, dough stability and max resistance to extension were principal factors influencing the cooked noodle quality. The protein content, wet gluten content and dough extensibility should be in an optimum range, outside which the wet noodle quality declined. It was also found that the higher the weight increasing of the wet noodle when boiled, the poorer the noodle quality. The high molecular weight glutenin subunits(HMW GS)1, 17+18 and 5+10 had separately positive effect on the wet noodle quality, especially the subunit 1.