Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle  

新疆春小麦品种磨粉品质与拉面加工品质的关系(英文)

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：《Agricultural Science & Technology》2012年第10期2242-2246,共5页农业科学与技术（英文版）

基　　金：National Natural Science Foundation of China(30560078);Funds for Doctors of Corps(05JC02);National Key Technology Research and Development Program of the Ministry of Science and Technology of China(2006BAD01A02-30);Key Science and Technology Program of Corps(2011BA002);Youth Foundation of Xinjiang Academy of Agri-Reclamation Sciences(YQJ201102)~~

摘　　要：In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.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。

关 键 词：Xinjiang wheat Xinjiang hand-stretched noodle Quality of milling flour Quality characters 

分 类 号：S512.12[农业科学—作物学]