新疆市售小麦面粉制作新疆拉面的加工品质特性及其专用粉品质评价指标的研究  

Study on Processing Quality of Commercial Wheat Flours in Xinjiang for Xinjiang Hand-Stretched Noodle and Quality Evaluation Parameters of Specific Flour

作　　者：穆培源[1] 桑伟[1] 王亮[1] 庄丽[2] 王祥军[2] 芦静[3] 徐红军[1] 韩新年[1] 于芳祥[1] 

机构地区：[1]新疆农垦科学院作物所,新疆石河子832000 [2]石河子大学,新疆石河子832002 [3]新疆农业科学院,新疆乌鲁木齐830000

出　　处：《麦类作物学报》2007年第6期1034-1041,共8页Journal of Triticeae Crops

基　　金：国家自然科学基金项目(30560078);国家支撑计划项目(2006BAD01A02-30);新疆兵团科技攻关计划项目(2006GG04);新疆农垦科学院青年基金项目(YQJ2007-02)

摘　　要：为给新疆拉面专用品种选育提供理论依据,2006年对29份来自新疆北部和东部10个主要城市市场销售的面粉样品进行了品质测定和新疆拉面加工品质特性的研究。结果表明,降落数值、灰分含量、面团流变学特性、淀粉粘度特性以及面粉色泽等22个主要品质性状对新疆拉面感官评价总分有显著效应,但作用大小和方向各有不同,其中拉伸阻力与延展度的比例、面团强度、延展性等性状的作用较大。相关分析显示,拉面手感与延伸性呈显著正相关,与配置比、反弹值呈显著负相关,拉面色泽与灰分含量、稳定时间、拉伸阻力、拉伸比例和筋力呈显著负相关,拉面质地（韧性、适口性、光滑性）主要与面团流变学特性参数密切相关,新疆拉面感观评价总分与延伸性呈显著正相关,与配置比和反弹值呈显著负相关。有10个样品能够制做出优质新疆拉面,占34.5%,对其品质性状研究后认为新疆拉面专用面粉的品质指标为：降落数值≥250 s,灰分含量≤0.55%,蛋白质含量11.6%-12.8%,湿面筋含量28.9%-32.3%,Zeleny沉淀值≥30 mL,稳定时间4.1-7.9 min,延展性140-168 mm,拉伸阻力166-250 BU,最大拉伸阻力200-400 BU,拉伸面积50-82cm2,淀粉峰值粘度248-289 RUV,反弹值98-116 RUV,亮度（L^＊）89-91,黄度（b^＊）≤6。吹泡仪品质参数中的面团延伸性（L）和面团配置比（P/L）与新疆拉面感官评价总分关系密切,也可以用于新疆拉面专用面粉的品质评价,其品质指标为面团弹性（P）66.0-133.0 mm,面团延伸性（L）58.0-121.0 mm,面团配置比（P/L）0.6-2.3,面团膨胀指数（G）16.9-24.5 mL,面团筋力（W）155.0-290.0 MJ,面团弹性指数（I.e.）40.7-53.1。To study the processing quality of Xinjiang hand-stretched noodle（XHSN） and the evaluation parameters of XHSN specific flours,and direting wheat quality improvement in local wheat breeding programe,the quality traits and the processing quality of XHSN of twenty-nine commercial flours from ten cities in eastern and northern Xingjiang were tested and evaluated.The results showed that 22 main quality traits contributed significantly to the total score of XHSN sensory evaluation,such as FN,AC,properties of dough rheology and RVA,flour color and so on,especially R/E or Rmax/E,dough strength and extencibility,and their direction and contribution were different.The correlation coefficients were significant between stretch feeling and L,P/L and SB,and between color and AC,ST,R,R/E and W.XHSN texture（including elasticity,firmness and smoothness）were significantly correlated with dough rheological properties.Total score of XHSN sensory evaluation was significantly correlated with L,P/L and SB.10 samples,34.5% of all samples,could make high processing quality XHSN.The results recommended that the flour standards for high processing quality of XHSN should be FN ≥250 s,AC ≤0.55%,PC at 11.6%-12.8%,WG at 28.9%-32.3%,SV ≥30 mL,ST at 4.1-7.9 min.,E at 140-168 mm,R at 166-250 BU,Rmax at 200-400 BU,A at 50-82 cm2,PV at 248-289 RUV,SB at 98-116 RUV,L＊ at 89-91,b＊≤6.Alveolograph could be used to evaluate specific flour parameters of XHSN,especially L and P/L.The flour standards for high processing quality of XHSN should be P at 66.0-133.0 mm,L at 58.0-121.0 mm,P/L at 0.6-2.3,G at 16.9-24.5 mL,W at 155.0-290.0 MJ,I.e.at 40.7-53.1.

关 键 词：新疆拉面 品质特性 评价指标 

分 类 号：S512.1[农业科学—作物学] S331