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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。
A total of 104 domestic and foreign wheat cultivars (lines) with large differences in quality were planted for two years at two o’clock positions to study the relationship between the quality of dried white noodles and the grain quality traits of wheat and the quality indexes of the wheat varieties with good quality. The results showed that the noodle quality was the result of the comprehensive effect of multiple wheat quality traits. The different wheat quality traits had different directions and degrees of the appearance and texture effect of the noodles. The protein quality (gluten strength and extensibility) and starch gelatinization properties The influence of protein quality on the texture of noodles has a greater positive effect on the appearance of noodles to a certain extent, the gelatinization characteristics of starch have a significant positive effect on the appearance and texture of noodles, The impact of quality is small. Flour whiteness, sedimentation value, softening and peak viscosity are the four key indicators of the quality of noodles. Medium grain hardness, high white flour, high gluten strength, good starch characteristics of wheat varieties suitable for the production of high quality noodles. The specific quality indexes of high-quality noodle wheat are flour whiteness ≥ 75, flour protein content 10% ~ 12%, wet gluten 28% ~ 34%, sedimentation value ≥ 40 m L, dough stability time ≥ 8min, softening degree ≤ 75 BU , Tensile area ≥ 95 cm2, maximum resistance to resistance ≥ 35 0 BU, peak starch viscosity ≥ 2 90 0 cp.