欢迎访问《麦类作物学报》编辑部网站

作者	单位
方彦¹，李志博²	（1.甘肃农业大学研究测试中心，兰州 730070；2.新疆兵团绿洲生态农业重点实验室,石河子 832003）

摘要点击次数: 3067

全文下载次数: 4391

中文摘要:

为了给兰州拉面专用粉评价指标的筛选和专用小麦品种的培育提供理论依据，以甘肃河西地区近几年主栽推广的15个春小麦品种（系）和10个市场拉面专用粉为材料，研究了面粉主要品质性状与面团特性及拉面品质之间的关系。结果表明，蛋白质含量、干面筋含量分别与面团筋力、面团弹性、弹性指数、面团形成时间和面团稳定时间呈显著或极显著相关；面筋指数、沉淀值除了分别与面团弹性和面团配置比相关不显著外，与其他面团特性均呈显著或极显著相关；面团跌落值与其他因子均呈显著或极显著负相关；面粉品质和面团品质特性均与拉面品质密切相关。影响拉面品质总评分的直接因素是面粉灰分和面团配置比，间接因素是面团跌落值、面团筋力、面团稳定时间和沉淀值。建立了兰州拉面品质评价回归模型，建议用面团筋力和弹性指数为主的面团品质特性评价拉面专用粉适应性和选育专用小麦。

英文摘要:

The relationship between Lanzhou hand extended noodles quality with main flour quality and dough quality traits were studied using 15 wheat varieties popularized in Hexi region and 10 market special flours. The results indicated that the correlation coefficients of protein content with dough baking strength(W), dough tenacity(P), elasticity index(Ie), dough peak time(Tpr), stability time(Tol) were significant, respectively. The correlation coefficients of dry gluten with dough baking strength(W) ，dough tenacity(P)，elasticity index(Ie)，dough peak time(Tpr), stability time(Tol) were also significant, respectively. Gulten index and sedimentation value had no relationship with P and P/L, but they were significantly correlated with other dough traits. Degression value after 450 seconds (D450) were negatively correlated with other properties. There was correlation between hand extended noodles quality with flour quality and dough quality traits. The direct factor affecting total score of hand extended noodles quality was ash content and configuration ratio, and the indirect factor was degression value, baking strength, stability time and sedimentation value of dough. The regression model of evaluating quality of Lanzhou hand extended noodles were established, W and Ie can be used to evaluate the applicability of special flour and to breed special wheat.

查看全文查看/发表评论下载PDF阅读器

关闭