新疆冬小麦地方品种主要品质性状及其与拉面品质的关系

Main Quality Traits of Winter Wheat Landraces from Xinjiang and Their Correlations with Processing Quality of Hand-Stretched Noodle

为了解新疆冬小麦地方品种对新疆拉面品质的影响,以30份新疆冬小麦地方品种为供试材料,测定其面粉品质、面团流变学特性及粉色等主要品质性状,并制作新疆拉面,对新疆冬小麦地方品种主要品质性状与新疆拉面加工品质特性的关系进行了研究。结果表明,湿面筋含量、干面筋含量、面团延伸性、配置比、弹性指数、稳定时间及弱化度等7个面粉品质指标与新疆拉面感官评价总分显著相关,其中干面筋含量和配置比的作用最大;逐步回归分析表明,新疆拉面加工品质主要受到干面筋含量、湿面筋含量、面粉红度(a*)的影响。新疆冬小麦地方品种具有较好的拉面加工品质,可为新疆拉面专用小麦品种选育提供种质资源。

In order to instruct wheat quality improvement for specific cultivars of Xinjiang handstretched noodle（XHSN）with winter wheat.Landraces,the flour quality,dough rheology,pink color and other major quality traits of 30 winter wheat landraces from Xingjiang were tested and evaluated.The relationship between the quality traits of winter wheat landraces and processing quality of XHSN were studied.The results showed that the 7 main quality traits contributed significantly to the total score of XHSN sensory evaluation,such as wet gluten content,dry gluten content,L,P/L,Ie,stability time and degree of softening and so on.Especially the contributions of dry gluten content and P/L were better than the others.Regression analysis showed that dry gluten content,wet gluten content and a＊were the key quality traits of wheat for making quality XHSN and could be used as the selecting indicators in breed program of XHSN specific cultivar.There were lots of excellent traits in Xinjiang winter wheat landraces,and which could be used as germplasm for specific cultivars of XHSN.