小麦品质性状与干白面条品质参数关系的研究

选用品质差异较大的国内外小麦品种(系)104个在两点种植两年, 研究干白面条品质与小麦籽粒品质性状间的关系, 探讨优质面条小麦品种的品质指标. 结果表明, 面条品质是多个小麦品质性状综合作用的结果, 不同小麦品质性状对面条外观和质地作用的方向和程度不同, 蛋白质质量(面筋强度和延伸性)和淀粉糊化特性对面条品质的影响较     

混合实验仪参数与和面仪、快速黏度仪参数的关系及其对面条品质的影响

快速准确的评价方法对面条品质遗传改良至关重要。法国肖邦公司(Chopin Technologies, France)最新推出的Mixolab分析仪可以同时测定面粉加水后恒温揉混及面团升温后蛋白质弱化和淀粉糊化特性,明确其与现有类似仪器如和面仪和快速黏度测试仪等的关系对小麦品质评价具有重要意义。利用混合实验仪、和面仪、快速黏度测试仪测定了60份小麦品种的有关参数,并对面条品质进行感官评价,分析了相关参数间的关系及预测面条品质的可靠性。结果表明,可以用混合实验仪的稳定时间很好地预测和面仪参数峰值曲线面积、峰值时间和8 min带宽,可分别解释其变异的75.7%、74.6%和56.5%;混合实验仪的C3值、C4值、C5值和吸水率是预测淀粉糊化特性的重要参数,C3值、C4值和C5值与峰值黏度、低谷黏度和最终黏度的相关系数在0.57~0.62之间,吸水率与峰值黏度和最终黏度的相关系数分别是-0.62 (P < 0.01)和-0.55 (P < 0.01)。混合实验仪对面条色泽预测的准确性高达75.7%,但预测面条软硬度、黏弹性、光滑性等口感品质性状的准确性较低,只能解释变异的13.2%~30.5%,因此,面条口感质地特性还应以感官评价为主。     

济麦20面团流变学特性和面包加工品质稳定性及与蛋白质组分的关系分析

以优质强筋小麦新品种济麦20在2005—2006年度山东省及天津24个地点的样品为材料,分析了磨粉品质、面团流变学特性和面包品质,并用反相高效液相色谱（RP-HPLC）和凝胶色谱法（SE-HPLC）对其贮藏蛋白组分进行了量化。结果表明,济麦20的多数品质指标较稳定,面包品质较好,体积较大,仅籽粒硬度、形成时间、稳定时间和面包颈高的变异系数较大。容重、蛋白质含量和籽粒硬度是影响面团流变学特性和面包加工品质变异的重要因素,籽粒硬度与拉伸面积和最大抗延阻力的相关系数分别为0.53（P<0.01）和0.47（P<0.05）,籽粒蛋白质含量与吸水率、形成时间和延伸性的相关系数分别为0.46（P<0.05）、0.71（P<0.001）和0.77（P<0.001）。容重和籽粒硬度与面包总分极显著和显著正相关,相关系数分别为0.62（P<0.01）和0.50（P<0.05）;籽粒蛋白质含量与面包体积极显著正相关（r=0.55,P<0.01）。贮藏蛋白组分含量显著影响面团流变学特性,谷蛋白、醇溶蛋白、SDS可溶性谷蛋白聚合体、HMW-GS以及LMW-GS含量与面团形成时间和延伸性极显著正相关（r=0.55~0.79,P<0.01或P<0.001）,高分子量与低分子量谷蛋白亚基含量比例（HMW/LMW）与面团延伸性呈显著正相关（r=0.46,P<0.05）。HMW-GS含量和HMW/LMW与面包体积均极显著正相关,相关系数分别为0.66和0.64（P<0.001）,SDS不溶性谷蛋白聚合体百分含量与面包结构和总分极显著和显著正相关,相关系数分别为0.53（P<0.01）和0.48（P<0.05）。上述信息对理解和改良小麦品质的稳定性有重要意义。     

中国白盐面条色泽影响因素的研究

选用25个面粉色泽差别较大的小麦品种（系）,研究了白盐面条的色泽及其稳定性的影响因素。结果表明,鲜白盐面条和干白盐面条的L*值（色泽亮度）与面粉R457白度、面粉L*值均呈显著或极显著正相关,与面粉b*值、蛋白质含量、湿面筋含量及类胡萝卜素含量均呈显著或极显著负相关。煮后面条L*值与各面粉品质指标的相关性均未达显     

冬小麦品质性状与面条品质性状关系的初步研究

测定了冬小麦28个品种(系)(31个样品)的面粉品质特性,并在实验室条件下,对不同品种的面条加工品质进行了仪器和官能两种方法评价,对小麦品质与面条品质的关系进行了初步探讨.干面条断裂强度与面粉蛋白质含量呈极显著正相关,同时受面筋强度的强烈影响.煮面韧性与面团强度呈极显著正相关,且受蛋白质含量的影响.而煮面的外观评价与面团强度呈显著的负相关.面团软化度是煮面品质优劣的较好指标.改良小麦品种面条加工品质的关键是提高蛋白质和面筋的质量.     

鲜湿面条专用小麦品种品质的评价

32个小麦品种(农家种2个，育成种23个，国外品种7个)的面粉品质与鲜湿面条的煮熟品质的研究，结果表明：煮面感官评分≥80分的12个优质面条小麦以强筋品种为主，兼有个别中筋品种。沉淀值、稳定时间和最大抗延阻力是决定鲜湿面条品质的主要品质性状。蛋白质含量、面筋含量和面团延伸性应有一个适宜的范围，超过范围面条感官评     

面团改良剂对玉米面条蒸煮品质的影响

通过添加面团改良剂谷朊粉及复合亲水性胶体田菁胶和瓜尔豆胶,采用预糊化工艺,研制了一种蒸煮品质良好的玉米面条。结果表明,谷朊粉用量为5%;田菁胶用量为2%;瓜尔豆胶用量为3%时,研制的玉米面条的蒸煮品质感官评价最优。     

北方冬麦区新育成优质小麦品种面条品质相关性状分析

为了解近年北方冬麦区育成优质小麦品种的品质状况,两年两点统一种植52份优质品种(系)及6份国外代表性品种,测定其磨粉品质、和面仪和混合实验仪特性、淀粉糊化特性及面条品质,并利用5个基因特异性标记分析基因型分布及其对品质性状的影响。结果表明,大部分品种为硬质、中强筋类型,品种间出粉率、面粉a*值、b*值、黄色素含量、PPO活性、和面仪参数、混合实验仪形成时间和稳定时间差异较大。和面仪8 min带宽和混合实验仪稳定时间可作为预测面条品质的重要指标,可分别解释面条总分变异33.3%和34.4%。Ppo-A1a和Ppo-A1b频率为41.4%和58.6%,两种基因型间PPO活性差异显著(P<0.05);Ppo-D1a和Ppo-D1b频率为51.7%和48.3%,但PPO活性差异不显著;Psy-A1a和Psy-A1b频率为81.0%和19.0%,两种基因型间黄色素含量差异显著(P<0.05);1BL/1RS易位和非易位品种频率为13.8%和86.2%,两种基因型间面粉L*值、黄色素含量、和面仪衰落势与8 min带宽、混合实验仪稳定时间等差异显著(P<0.05)。面条品质较好的品种包括Sunzell、石优17、郑麦366、中麦 895、周麦 26、CA1004和石4185。本研究明确了58份小麦品种(系)的品质特征和基因型分布,为优质小麦新品种选育和推广提供了重要信息。     

糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响

按照一系列梯度比例,将2种糯性小麦面粉分别添加到7种普通小麦面粉(分强筋组和中筋组)中,探讨不同配比对普通小麦面粉的淀粉品质特性(直链淀粉含量、膨胀势、RVA粘度曲线参数)和面条品质的影响。结果表明,配粉能明显降低普通面粉的直链淀粉含量、提高膨胀势,但由于混合粉中的糯麦面粉和普通面粉分别糊化,先后形成“糯麦高峰”和“普通小麦高峰”,混合粉的高峰粘度反而降低。添加糯麦面粉明显降低反弹值、延缓凝沉速度和程度,也能减小保鲜面条的评分降幅,从而能明显延长鲜湿面条的货架寿命。所用的糯麦品系属于中筋偏弱类型,因而可降低强筋组面粉的筋力,使面条软硬适中;但使中筋组面条变软、评分降低。因此,下一步工作需要选育适于面条配粉的中筋或中筋偏强型高白度糯性小麦。     

淀粉化学结构、面粉黏度性状与面条品质关系的研究

以20个小麦品种为材料,用α-淀粉酶酶解淀粉,研究了酶解产物与面粉黏度性状和面条品质的关系。结果表明,酶解产物的量因小麦品种而异,其DP（degree of polymerization）≥4低聚糖含量与面条总评分、面条表观状况及韧性呈显著正相关,与面粉高峰黏度及稀澥值显著正相关。由于DP≥4的低聚糖分子至少有一个分支点,表明分支点多而不紧密的淀粉结构其面条品质较好。     

我国北方小麦的烘焙品质和蒸煮品质

本文对我国北方小麦的烘焙品质、蒸煮品质、蛋白质和面筋含量、沉降值、粉质仪图和拉伸仪图进行了分析研究.计算了它们的相关系数.蛋白质、面筋、沉降值、粉质仪图和拉伸仪图是反映小麦烘焙品质的指标,提出了强力麦的质量标准.     

TOM与中国面条煮面品质的关系

本文以面条感官鉴定方法和用于鉴定意大利实心细面条品质的煮熟面条冲洗水中全有机物含量的方法鉴定了３０个普通小麦品种的面条煮面品质及熟面条冲洗水中有机物含量,分析了ＴＯＭ与中国面条煮面品质的关系。结果表明：ＴＯＭ与感官鉴定总评分及除适口性和食味２外的其它分项密切相关,ＴＯＭ也可以用于鉴定中国条煮面品质。本文还探讨了把ＴＯＭ作为中国面条煮面品种指标的选择标准。     

Variation in quality traits in common wheat as related to Chinese fresh white noodle quality

The variation in grain compositional traits related to Chinese fresh white noodle (CFWN) quality was examined in 25 leading Chinese common wheat cultivars and advanced lines. Large variations were observed in flour yield, flour particle size, protein and ash contents, farinograph and rapid visco-analyzer (RVA) parameters, flour colour components, and polyphenol oxydase (PPO) activity. An improved sensory method was proposed for adequately evaluating CFWN quality of common wheat flour based on methodology used in the Japanese quality scoring system for white salted noodles, but with major modifications in the score weight given to each noodle quality parameter. Large differences in CFWN quality were observed among Chinese wheat cultivars. The correlation coefficients (r) between starch paste breakdown (RVA) and noodle viscoelasticity and smoothness were 0.63 and 0.59, respectively, suggesting that in breeding wheat for high CFWN quality, the starch pasting properties are of major importance. Low ash content was significantly correlated (r = – 0.66) with bright white noodle colour.     

小麦面粉、面条色泽与蛋白质组分的关系

明确面条白度与小麦蛋白质组分含量的关系有助于面条品质的改良。以21个小麦品种制成的面粉及面条为材料，分析了面粉及面条色泽与蛋白质组分含量之间的关系，讨论了蛋白质组分中单体蛋白含量、可溶性谷蛋白含量和不溶性谷蛋白含量对小麦面粉及不同工艺阶段面条色泽的影响。研究结果表明，面粉的颗粒度与面粉及面条的L值呈极     

四川小麦主栽品种的品质性状表现及其稳定性

2006—2008连续3年,在5个生态点考察了7个四川省代表性小麦品种在两种氮水平下的品质状况及其稳定性,以期为四川小麦品质定位、品质改良和生产指导提供依据。结果表明,3年均值,籽粒容重777 g L^-1,籽粒蛋白质含量12.3%,湿面筋含量25.1%,Zeleny沉降值32.9 mL,降落值326 s,面粉吸水率56.5%,面团形成时间3.0 min、稳定时间4.5 min,面条评分78.5分、面包评分62.2分。几乎所有品质性状均存在显著的基因型、环境及其互作效应。籽粒容重、沉降值、降落值、面粉吸水率和面条评分的年份效应大于地点效应,而籽粒蛋白质含量、湿面筋含量、面团形成时间、稳定时间和面包评分则地点效应大于年份效应。增施氮肥对籽粒蛋白质含量、湿面筋含量、沉降值、面团形成时间、稳定时间和面包评分都有显著的增效作用,但对降落值、面粉吸水率和面条评分无明显影响。品种品质的稳定性因品质性状不同而异,川麦39面包评分高而稳定,川麦37面条总评分高而稳定,二者可被用于四川小麦品质改良。     

High Temperature-induced Changes in High Molecular Weight Glutenin Subunits of Chinese Winter Wheat and its Influences on the Texture of Chinese Noodles

Post-anthesis temperature affects wheat flour quality, dough properties and end-use quality. In order to investigate the changes in high molecular weight glutenin subunit (HMW-GS) expression caused by elevated temperature and its influences on the texture properties of Chinese noodles, three temperature-induced (<35 °C) treatments were applied to two cultivars with different gluten strengths. The cultivars were grown outside in 0.75 m² containers on the farm of Shandong Agricultural University in 2003–2004. Three post-anthesis temperature treatments, at 15 days after anthesis (DAA), 20 and 25 DAA, respectively, were applied during the grain-filling period by moving the containers from outside into a greenhouse at three replicates per treatment. At maturity, the HMW-GS was extracted. The results indicated that the HMW-GS expression from the wheat with stronger gluten strength appeared to be more tolerant under the different treatments than did that from the weaker dough strength wheat. The same HMW-GS (5 + 10) from different cultivars showed different effects on noodle quality. Moderately high temperature treatments benefited wet noodle texture quality and noodle scores at a different degree. All HMW-GS expression in wheat with the weaker strength appeared to be negatively correlated with wet noodle firmness (WNF) and wet noodle cutting force (WNCF). Some correlation coefficients showed significance. However, HMW-GS expression at Glu-B1 and individual Glu-B1x 14 expression from the strong wheat demonstrated significantly positive correlations with WNF and WNCF. Individual HMW-GS expression of the Glu-B1 and Glu-B1 location and the X-type subunits showed significantly positive correlations with the noodle score. The same HMW-GS at Glu-D1 from varieties with different gluten strength had different contributions to noodle quality.     

Wheat quality traits and quality parameters of cooked dry white Chinese noodles

Dry white Chinese noodle (DWCN) is widely consumed in China, and genetic improvement of DWCN quality has become a major objective for Chinese wheat breeding programs. One hundred and four bread wheat cultivars and advanced lines, including 88from major Chinese wheat-producing areas, were sown in two locations for two years. Their DWCN quality, as evaluated by trained panelists, was studied to determine the relationship between wheat quality parameters and DWCN quality attributes. In general, the cultivars and advanced lines used in this study are characterized with acceptable protein content, but accompanied with weak-medium gluten strength and poor extensibility, and substantial variation is observed for all grain and DWCN quality characters. On average, Australia and USA wheat performed better DWCN quality than Chinese wheats. Simple correlation analysis indicated that both grain hardness and Farinograph water absorption were negatively associated with cooked DWCN color, appearance, smoothness, and taste. Flour whiteness and RVA peak viscosity was positively associated with all DWCN parameters, and their correlation coefficients (r) with DWCN score are 0.34 and 0.41, respectively. Their positive contributions to DWCN quality were mostly through improved color, appearance, smoothness, and taste. Farinograph mixing tolerance index (MTI) and softening were negatively associated with all DWCN quality parameters, and their correlation coefficients with DWCN score are –0.50 and–0.54, respectively. Further analysis indicated that association between protein content, Zeleny sedimentation value, Farinograph stability, and Extensograph extensibility, and DWCN score fit quadratic regression model significantly, with R² 0.12, 0.32, 0.22, and 0.20, respectively. The associations between Zeleny sedimentation value and DWCN's appearance and taste also fit quadratic regression model significantly. This suggests that to certain extent, increased protein content and gluten quality contribute positively to DWCN quality, mostly by improving palatability, elasticity, and stickiness. High flour whiteness, medium protein content, medium to strong gluten strength and good extensibility, and high starch peak viscosity are desirable for DWCN quality. Genetic improvement for flour whiteness, protein quality and starch paste viscosity would increase the DWCN quality of Chinese bread wheat cultivars. This revised version was published online in July 2006 with corrections to the Cover Date.     

糯小麦配粉对主要淀粉特性及面条品质的影响

研究了不同比例的糯小麦粉添加到一定量非糯小麦粉后对淀粉粘度仪参数和面条品质的影响。结果表明,添加糯小麦粉后,以直链淀粉含量与直/支比变化为主,而蛋白质、湿面筋、支链淀粉等成分含量与沉降值等变化较小。高峰粘度、低谷粘度、最后粘度、反弹值、糊化温度、峰值时间等粘度仪参数与蛋白质含量、湿面筋含量、沉降值、直链淀粉含量、直/支比等品质性状呈显著或极显著正相关,与支链淀粉含量呈极显著负相关,但这些品质性状都与稀懈值、搅拌值无显著相关。此外,还建立了面条品质预测的线性回归方程： 。     

小麦面团粘度与面粉主要品质指标相关性研究

以山东省32个小麦品种为材料,进行面团粘度性状和蛋白质含量、面筋指数、面团流变学特性指标之间的相关性的研究。结果表明：(1)面团的粘度性状与面粉很多品质指标具有非常显著的相关性,可以使用面团粘度性状对面粉品质进行评价。(2)面团粘度与代表面团筋力强弱的品质指标都有非常显著的负相关,说明小麦面团粘度与小麦面团的筋力强度和面团的抗揉混强度之间具有非常显著的负相关性,表明降低面团的粘度,可以提高面筋质量、面团的抗揉混能力和面筋筋力强度。