小麦籽粒质量性状与兰州拉面感官质量关系研究

The Relationship Between Wheat Kernel Quality Properties and Lanzhou Hand-Stretched Noodle Sensory Quality

为研究小麦籽粒质量性状与兰州拉面产品感官质量之间的关系,明确影响兰州拉面质量的主要籽粒性状,以黄淮冬麦区70个小麦品种为试验材料,测定小麦品种籽粒质量性状,实验室制作兰州拉面,拉面师傅评价拉面制作过程,感官评价小组评价产品感官特性。结果表明,容重、籽粒色泽b*值、吸水率与兰州拉面"制作过程评价总分"和产品"感官评价总分"均呈显著或极显著正相关,籽粒蛋白质含量、沉降指数、GMP含量、拉伸参数与"制作过程评价总分"呈显著或极显著负相关。籽粒蛋白质含量、湿面筋含量与"感官评价总分"呈极显著负相关。优质兰州拉面小麦品种或拉面专用粉应具有较高的容重、较高的籽粒色泽b*值,适中的籽粒蛋白质含量和湿面筋含量,以及中等强度的拉伸能量。

In order to study the relationship between wheat kernel quality properties and Lanzhou hand - Stretched Noodle （LZHSN） sensory quality, major kernel properties were identified that affected LZHSN qualities. 70 wheat cultivars selected in winter wheat Huang - huai River Zone were used as test materials to detect the quality and properties of wheat kernels. At the same time, these cultivars were used to make LZHSN in lab by a professional mas- ter. The professional master made evaluations during processing and the sensory evaluation team evaluated products. The results showed that volume weight, b ＊ value of kernel color, water absorption had significant or extremely signifi cant positive correlation with ＂total score of processing procedure＂ and ＂total score of sensory evaluation＂ of LZHSN products, respectively. Protein content, sedimentation value, GMP content and extension parameters had significant or extremely significant negative correlation with ＂total score of processing procedure＂, respectively. Protein content and wet gluten content had extremely significant negative correlation with ＂total score of sensory evaluation＂ of LZHSN products. Ideal quality of wheat cuhivars or wheat flour processing LZHSN should have higher volume weight and b ＊ value of kernel color, medium protein content ,wet gluten content and extension energy.