鲜面片色泽稳定性及与小麦品质性状的相关性分析

Stability of Fresh Dough Sheet Color and Its Correlation with Wheat Quality Traits

以来源于不同地区的71份小麦品种(系)为材料,分析研究了鲜面片在放置、干燥和煮后的色泽变化,并初步探讨了面片色泽与小麦品质的相关性。结果表明,鲜面片色泽在参试材料间存在极显著差异(P <0.01),a~*值的变异系数最大,L~*值的变异系数最小;鲜面片放置、干燥和煮后,L~*值会下降,b~*值升高;鲜面片L~*值随放置时间延长逐渐降低,a~*值和b~*值则呈升高趋势。相关分析表明,小麦粉白度、粗蛋白和总淀粉含量与鲜面片色泽及其稳定性的相关性达显著或极显著水平。筛选出3个面片色泽亮白且稳定的优异材料,可作为培育优质面条小麦的亲本加以利用。

A total of 71 wheat varieties(lines) derived from different regions were taken as materials to analyze and study the variation of dough sheet color after storing, drying and cooking, and its correlation with wheat quality.The results indicated that highly significant differernces were found in different varieties(lines)(P<0.01). The coefficient of variation for dough sheet a ~* value was the highest, while that for L~* value was the smallest. After the storing,drying and cooking, the L~* value of all tested fresh dough sheet decreased but b ~* value increased. With the extension of storing time, L~* value of fresh dough sheet gradually declined. However, a ~* and b~* presented rising trend. The correlation analysis showed that flour whiteness, crude protein and starch contents had significant or highly significant correlation with dough sheet color and its stability. In addition, three materials, whose dough sheet had high L ~* value and well stability, were selected. These materials could be used as excellent parents to breed new wheat varieties with high noodle-making quality.