河北省主推中筋小麦品种面条加工适应性研究

Study on the Adaptability of Noodle Processing of Medium Gluten Wheat Varieties Mainly Promoted in Hebei Province

为了解河北省主推中筋小麦品种的面条加工适应性、筛选优质面条小麦品种,对河北省19个主推中筋小麦品种的籽粒、面粉品质性状及面条加工品质特性进行了系统检测与分析。结果表明,河北省中筋小麦品种大部分品质性状的遗传多样性较为丰富;适宜制作面条加工的小麦品种有16个,占河北主推中筋小麦品种的84.21%,其中适宜制作优质面条的小麦品种有6个;面条感官总分与中筋小麦面粉的湿面筋含量呈极显著正相关,与拉伸长度呈显著正相关,与弱化度呈显著负相关,与面条质构参数(TPA)的粘聚性和回复性均呈极显著正相关,与面条TPA的弹性、胶着性、咀嚼度和拉伸距离均呈显著正相关;面条TPA指标参数可间接反映面条的感官品质。

The main quality traits of 19 medium gluten wheat samples mainly promoted in Hebei Province and their quality characteristics for noodle processing were tested and evaluated in order to study the adaptability of noodle processing of medium gluten wheat varieties mainly promoted in Hebei Province and select high-quality noodle wheat varieties.The results showed that the genetic variation of most wheat quality traits is large in the medium gluten wheat varieties in Hebei Province.There were 16 wheat varieties suitable for noodle processing,accounting for 84.21%of the tested varieties,among which six varieties were suitable for making high quality noodles.Total sensory score of noodle was extremely significant positive correlated with wet gluten content of medium gluten wheat flour,and significant positive correlated with stretch length of medium gluten wheat flour,but significant negative correlated with weakening degree of medium gluten wheat flour.The quality score of noodle was extremely significant positive correlated with cohesiveness and resilience of TPA of noodle,and significant positive correlated with elasticity,gumminess,chewiness and stretching distance of TPA of noodle.TPA of noodle can indirectly reflect sensory quality of noodle.