新疆冬小麦磨粉品质与面粉及新疆拉面品质的关系  

Correlations Between Milling Qualities with Qualities of Flour and Xinjiang Hand-Stretched Noodle of Xinjiang Winter Wheat

作　　者：桑伟[1,2,3] 穆培源[1,2] 徐红军[1,2] 庄丽[2,4] 王亮[1,2] 聂迎彬[1,2] 崔凤娟[1,2,3] 邹波[1] 

机构地区：[1]新疆农垦科学院作物研究所,新疆石河子832000 [2]谷物品质与遗传改良兵团重点实验室,新疆石河子832000 [3]农业部食品质量监督检验测试中心,新疆石河子832000 [4]石河子大学生命科学院,新疆石河子832002

出　　处：《麦类作物学报》2010年第6期1065-1070,共6页Journal of Triticeae Crops

基　　金：国家自然科学基金项目(30560078);兵团博士资金项目(05JC02);兵团农业科技攻关计划项目(2009GG05);国家科技支撑计划项目(2006BAD01A02-30)

摘　　要：为给新疆冬小麦品种加工新疆拉面的品质改良提供理论依据,选用30个新疆冬小麦品种为试验材料,研究了新疆冬小麦品种磨粉品质与面粉（团）品质性状及新疆拉面加工品质的关系。结果表明,新疆冬小麦品种磨粉品质性状间关系密切,各性状之间相互联系、相互作用;磨粉品质对面粉（团）的主要品质性状具有显著影响,并通过影响面粉（团）品质性状进而影响新疆拉面加工品质,如出粉率、灰分、破损淀粉率通过对面团吸水率、形成时间、延展性、反弹值等品质性状的显著影响进而对新疆拉面表观、适口性、光滑性等产生间接影响。其中,出粉率与拉面的色泽、适口性、光滑性呈显著正相关（r=0.396,0.466,0.475）,灰分与适口性、食味呈显著或极显著负相关（r=-0.364,-0.524）,破损淀粉率与适口性呈极显著正相关（r=0.485）,a＊值与食味呈显著负相关（r=-0.565）,而b＊值与食味呈显著正相关（r=0.402）。因此,冬小麦品种加工新疆拉面的品质改良中应重视磨粉品质的改良,要注重提高出粉率、降低灰分和破损淀粉率,同时还应改良面粉色泽。对16个适合加工优质新疆拉面的冬小麦品种的磨粉品质性状研究后认为优质新疆拉面的磨粉品质指标为：出粉率≥66.04%,灰分（14%MB）≤0.62%,破损淀粉率≤3.69%,面粉颗粒度≤104.28%,L~＊≥90.78,a~＊≥-0.81,b~＊≤8.54。In order to improve processing qualities of Xinjiang Hand-Stretched Noodle（XHSN） in Xinjiang winter wheat breeding programmes,a total of 30 Xinjiang winter wheat cultivars were used to investigate the milling quality properties,flour and dough quality traits,the processing qualities of XHSN,and their relationships.The results indicated the milling quality traits had close relationships each other,and which had interrelation and interaction between them.The milling qualities had sig-nidicant effects on the main quality traits,which had influence on flour and dough quality traits,then on the processing qualities of XHSN.For example,flour yield,flour ash content and damaged starch had direct influence on water absorption,development time,extensibility and setback and then impacted indirectly on the appearance,firmness and smoothness of XHSN.Flour yield was positively associated with color,firmness and smoothness（r=0.396,0.466,0.475）,flour ash content was significant negatively associated with firmness and taste（r=—0.364,-0.524）,damaged starch was significant positively associated with firmness（r = 0.485）,a~＊ value was significant negatively associated with taste（r=-0.565）,but b~＊ value was significant positively associated with taste（r=0.402）.The improvement of the processing qualities of XHSN in Xinjiang winter wheat breeding programmes should focus on milling quality improvement,which should focus on increasing the flour yield,decreasing the flour ash content and damaged starch rate,and improving flour colors at the same times.The results from Xinjiang winter wheats with good processing quality of XHSN recommended that the milling quality standards for high processing quality of XHSN should be flour yield≥66.04%,flour ash content（14%MB）≤0.62%,damaged starch≤3.69%,flour particle size≤104.28%,L~＊ value≥90.78,a~＊ value≥-0.81 and b~＊ value≤8.54.

关 键 词：新疆 冬小麦 磨粉品质 面粉品质 新疆拉面 

分 类 号：S512.1[农业科学—作物学] S331