新疆春小麦品种磨粉品质与拉面加工品质的关系  

Correlations between Milling Qualities of Spring Wheat and Hand-Stretched Noodle in Xinjiang

作　　者：桑伟[1,2] 穆培源[1,2] 徐红军[1,2] 庄丽[2,3] 聂迎彬[1,2] 崔凤娟[1,2] 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]石河子大学生命科学学院,新疆石河子832002

出　　处：《西北农业学报》2012年第4期54-59,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家自然科学基金(30560078);兵团博士资金(05JC02);国家科技支撑计划(2006BAD01A02-30);兵团科技攻关计划(2011BA002);新疆农垦科学院青年基金(YQJ201102)

摘　　要：为探讨新疆春小麦磨粉品质与面粉品质性状以及新疆拉面加工品质的关系,为新疆春小麦品种改良、新疆拉面专用品种选育以及新疆拉面加工品质改良提供理论依据,以36个新疆春小麦品种为试验材料,分析出粉率、灰分、色泽、粗细度等磨粉品质性状与面粉品质、面团品质和淀粉糊化粘度特性以及新疆拉面加工品质特性的关系。结果表明,新疆春小麦品种面粉色泽是磨粉品质的重要性状,与其他磨粉品质、面粉品质性状及新疆拉面加工品质呈显著相关。因此,在春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,特别是面粉色泽的改良,同时也要提高出粉率、降低灰分和破损淀粉率。新疆拉面的磨粉品质指标为出粉率≥60.77%,灰分≤0.45%,破损淀粉率≤3.77%,面粉颗粒度≤108.14%,亮度(L*值)≥90.86,红度(a*值)≥-0.82,黄度(b*值)≤9.00。Abstract. The flour milling qualities were directly affected the flour quality properties and food pro- cessing qualities. The investigation of the milling quality properties, flour quality traits, the process- ing qualities of Xinjiang Hand-Stretched Noodle （XHSN）, and their relationships will set the theoret- ic references for the development of spring wheat varieties and XHSH-special varieties in Xinjiang spring wheat breeding programs, and for processing quality improvement of Xinjiang Hand-Stretched Noodle. A total of 36 Xinjiang spring wheat cultivars were used to investigate the flour yield, ash con- tent, flour color, flour particle size such as flour milling quality properties, flour and dough quality traits, starch pasting viscosity characteristics and the processing qualities of XHSN, and their rela- tionships. The results indicated that the flour color was an important character of milling quality in Xinjiang spring wheat, which was significantly related to other milling qualities, flour and dough traits, and the processing qualities of XHSH. The improvement of XHSN processing qualities in Xin-jiang spring wheat breeding programs should focus on flour milling qualities, especially on flour color improvement, simultaneously, increasing flour yield, decreasing flour ash content and damaged starch. Based on the exploration of good processing quality of Xinjiang spring wheat recommended for XHSN, the milling quality standards for high processing quality of XHSN should be flour yield≥ 60.77%, flour ash content≤0. ue≥90.86, a＊ value≥-0.82, 45%, damaged starch≤3.77%, and b＊ value≤9.00. flourparticle size≤108.14%, L＊ val-

关 键 词：新疆小麦 新疆拉面 磨粉品质 品质性状 

分 类 号：S512.12[农业科学—作物学]