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| 四个四川主推小麦品种的鲜白盐面条品质指标分析 | |
| 引用本文： | 杨恩年,陈东升,Eric Storlie,邹裕春,杨武云.四个四川主推小麦品种的鲜白盐面条品质指标分析[J].西南农业学报,2006,19(2):297-300. |
| 作者姓名： | 杨恩年 陈东升 Eric Storlie 邹裕春 杨武云 |
| 作者单位： | 1. 四川省农科院作物研究所,四川,成都,610066 2. 中国农科院作物育种栽培研究所,北京,100081 3. University of Southern Queensland, Towooba 3570, Australia |
| 基金项目： | 中-澳四川优质小麦合作项目;中-澳合作特别基金项目 |
| 摘 要： | 本试验选用4个四川主推小麦品种(川育12、绵阳26、川麦107、川麦36)作为研究对象,分别分析了它们的籽粒品质、面团特性和对白盐鲜面条进行感观评价,研究结果为川育12的面条颜色最佳,颜色稳定性也最好,川麦107面条光滑度最佳,川麦36硬度最大,绵阳26的硬度和弹性都优于其它3个,且面条结构评价总分最高。 |
| 关 键 词： | 小麦 白盐鲜面条 感观评价 |
| 文章编号： | 1001-4829（2006）02-0297-04 |
| 收稿时间： | 2004-10-09 |
| 修稿时间： | 2004-10-09 |
Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties |
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| YANG En-nian,CHENG Dong-sheng,Eric Storlie,ZOU Yu-chun,YANG Wu-yun.Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties[J].Southwest China Journal of Agricultural Sciences,2006,19(2):297-300. | |
| Authors: | YANG En-nian CHENG Dong-sheng Eric Storlie ZOU Yu-chun YANG Wu-yun |
| Institution: | 1. Crop Research Institute, Sichuan Academy of Agricultural Sciences, Sichuan Chengdu 610066, China;2. Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sicences, Beijing 100081, China; 3. University of Southern Queensland, Towooba 3570, Australia |
| Abstract: | Four Sichuan major varieties(i.e.CY12,MY26,CM107,CM36) were selected for the assessment of their raw white salted noodle quality with sensory evaluation and apparatus such as NIR and Minolta.The result showed that CY12 had best color with highest stability,CM107 had best smoothness,and CM36 was hardest.MY26 had better hardness and elasticity than the others,and its texture score was the highest. |
| Keywords: | wheat raw white salted noodle sensory evaluation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |