小麦品质性状与干白面条品质参数关系的研究

Investigation on Relation Ship between Wheat Quality Traits and Quality Parameters of Dry White Chinese Noodles

选用品质差异较大的国内外小麦品种 (系 ) 10 4个在两点种植两年 ,研究干白面条品质与小麦籽粒品质性状间的关系 ,探讨优质面条小麦品种的品质指标。结果表明 ,面条品质是多个小麦品质性状综合作用的结果 ,不同小麦品质性状对面条外观和质地作用的方向和程度不同 ,蛋白质质量 (面筋强度和延伸性 )和淀粉糊化特性对面条品质的影响较大 ,蛋白质质量对面条质地有较大的正向影响 ,对面条外观有一定程度的负向影响 ,淀粉糊化特性对面条外观和质地均有显著的正向作用 ,而蛋白质数量对面条品质的影响较小。面粉白度、沉降值、软化度和峰值粘度是影响面条品质的四个关键指标。籽粒硬度中等、面粉白度高、面筋强度较高、淀粉特性好的小麦品种适宜制作优质面条。优质面条小麦的具体品质指标为面粉白度≥ 75 ,面粉蛋白质含量 10 %～ 12 % ,湿面筋 2 8%～ 34 % ,沉降值≥ 40 m L,面团稳定时间≥ 8min,软化度≤ 75 B.U.,拉伸面积≥ 95 cm2 ,最大抗延阻力≥ 35 0 B.U.,淀粉糊化峰值粘度≥ 2 90 0 cp。

One hundred and four wheat varieties and advanced lines were grown in two locations for two years. The relationship between wheat quality traits and performance of dry white Chinese noodles (DWCN) were investigated. The results indicated that several wheat quality characteristics contributed to DWCN quality. Gluten strength and extensibility, and starch properties were more important than protein content in determining DWCN quality. Gluten strength and extensibility contributed significantly and positively to DWCN quality by improving elasticity, stickiness, and palatability, but it had a slight negative effect on color, and appearance. RVA paste viscosity were significantly and positively associated with all parameters except palatability of DWCN quality. Flour whiteness, Zeleny sedimentation value, Farinograph softening, and RVA peak viscosity were the most important for improving DWCN quality. Medium grain hardness, high flour whiteness, medium to strong gluten strength, good extensibility, and high starch paste viscosity were desirable for DWCN quality. The quality criterions of good noodle-making quality wheat were listed as below: whiteness≥75, flour protein content 10%～12% at 14% moisture, wet gluten content 28%～34%, sedimentation value≥40 ml, stability time≥8 min, softness≤75 B.U., energy≥95 cm 2, maximum resistance≥350 B.U., peak viscosity≥2900 cp.