郑麦1860品质特性及面条加工适用性分析  

Analysis on Quality Characteristics and Noodle-Processing Applicability of Zhengmai 1860

作　　者：昝香存 常莹莹 赵志宏 董海滨 陈弯 郭瑞 胡琳 齐学礼 ZAN Xiangcun;CHANG Yingying;ZHAO Zhihong;DONG Haibin;CHEN Wan;GUO Rui;HU Lin;QI Xueli(Institute of Crop Molecular Breeding,Henan Academy of Agricultural Sciences/Key Laboratory of Wheat Germplasm Resources Innovation and Improvement in Henan Province,Zhengzhou,Henan 450002,China;Shangqiu City Agriculture and Rural Bureau,Shangqiu,Henan 476005,China)

机构地区：[1]河南省作物分子育种研究院/河南省麦类种质资源创新与改良重点实验室,河南郑州450002 [2]商丘市农业农村局,河南商丘476005

出　　处：《麦类作物学报》2024年第3期344-351,共8页Journal of Triticeae Crops

基　　金：国家现代农业产业技术体系专项(CARS-03);河南省科技攻关项目(222102110076)。

摘　　要：为明确郑麦1860的品质及加工适用性,对2020-2021年河南省29个地点收获的郑麦1860的籽粒性状、磨粉品质、面团流变学特性、淀粉糊化特性和面条加工品质指标进行了测定与分析。结果表明,郑麦1860为优质中强筋面条小麦品种,特点是籽粒大、容重高、出粉率高,面条弹性好、色泽白亮、褐变较轻。在不同地点间郑麦1860的多数品质性状变异程度小,品质表现较稳定;相比较而言,其粉质参数、拉伸参数变异程度较大,淀粉糊化特性和面筋特性变异程度次之,籽粒品质性状、磨粉品质和面条加工参数变异程度较小。籽粒硬度、粒径、容重与出粉率呈显著正相关;容重、籽粒蛋白质含量、面粉灰分含量与面条总评分呈显著负相关;面粉色泽L*值、吸水率、峰值黏度、低谷黏度、终值黏度、回生值与面条总评分呈显著正相关。综上所述,籽粒蛋白质含量、面粉色泽和淀粉糊化特性是影响郑麦1860面条品质的主要因素。郑麦1860制作的面条感官评分高、品质稳定,在豫北、豫东和豫南等区域种植均适合制作优质面条。In order to clarify the quality stability and food-processing characteristics of Zhengmai 1860,a total of 29 samples of Zhengmai 1860 in Henan Province during 2020-2021 were used to determine and analyse grain traits,milling quality,dough rheology,starch pasting properties and noodle-processing quality.The results showed that Zhengmai 1860 belonged to medium-strong gluten wheat with excellent noodle quality,which was characterized by large grain,high test weight,high flour yield,good noodle elasticity,bright white color and light browning.The variation degree of farinograph and extensograph parameters of Zhengmai 1860 was large among different sites,followed by the variation degree of starch pasting and gluten characteristics,and the variation degree of grain traits,milling quality parameters and noodle-processing quality parameters was small.Grain hardness,grain size and test weight were significantly positively correlated with flour yield.Test weight,grain protein content and flour ash content were significantly negatively correlated with the total noodle score.The L*value of flour color,water absorption,peak viscosity,low viscosity,final viscosity and setback were significantly positively correlated with the total noodle score.In conclusion,grain protein content,flour color and starch pasting characteristics were the main factors affecting the quality of noodle-processing of Zhengmai 1860.The noodle made by Zhengmai 1860 has a high sensory score and stable noodle-processing quality.It is suitable for producing high quality noodles in different ecological regions of northern,eastern and southern Henan.

关 键 词：面条 感官评价 适用性 品质稳定性 

分 类 号：S512.1[农业科学—作物学] S330