手工拉面评分指标与面筋数量和质量的关系

Relationship between Score of Hand-extended Noodle and Quantity and Quality of Gluten

手工拉面是一种特殊的面条加工形式。本研究选用目前正在甘肃河西大面积推广种植的9个小麦品种及21个新近育成的品系,测定其干、湿面筋含量、面筋指数以及手工拉面各项评分指标,并通过相关分析、通径分析及多元线性回归分析,对拉面面条各项评分指标与面筋数量、质量间的关系进行了研究。结果表明,面筋数量和质量对面条各评分指标都具有直接或间接作用,这些作用的结果,使得面筋数量和质量对面条总评分的影响达到了极显著的水平。所得8个回归方程的可靠程度较高,模型合理,实用性强,可用于直接预测拉面各评分指标及总评分,是评价拉面品质的一种简单有效的方法。

Handextended noodle is a special kind of noodle. Nine good quality wheat varieties which being planted in large area of Hexi district and twenty one wheat lines which were bred recently were selected to test wet gluten content, dry gluten content, gluten index and every test item of handextended noodle and the relationship between test item of handextended noodle and gluten quantity or quality were studied by using correlate analysis, path analysis and multiple regression analysis. The results indicated that there were direct and indirect effects of gluten quantity or quality on every test item of handextended noodle. The correlation between handextended noodle score and gluten quantity or quality was significant. Eight multiple regression equations were used to measure the test items of handextended noodle and total score, and they were reasonable and practicable. 