面粉理化品质性状与兰州拉面品质关系的研究

为了给拉面型小麦品种的科学选育及面粉加工企业的配麦提供科学依据和理论指导，建立快速、简捷的拉面粉评价方法．以甘肃省河西地区近几年推广、试种及新培育的小麦品种(品系)为材料，测定了各个材料的面粉理化性状，分析了面粉主要品质性状与拉面品质之间的关系。研究结果表明，拉面粉的主要理化品质性状对拉面品质的影响在各个方向及作用的大小不同；面筋指数、干面筋含量、蛋白质含量及沉淀值等理化性状与兰州拉面的感官总评分极显著正相关．可作为拉面粉选育、品质评价的理化指标，但蛋白质和沉淀值是影响拉面品质的主要理化品质性状；优质兰州拉面要求较高的面筋指数、干面筋含量、湿面筋含量、蛋白质含量和沉淀值，较低的灰分含量和较高的白度值。

Relation between Main Flour Physiochemical Properties in Wheat and Quality of Lanzhou Hand-extended Noodles

The flours of twenty-five wheat varieties (lines) popularized in Hexi region of Gansu province were selected. The relation between their main flour (physiochemical) properties and eating quality after being made to Lanzhou Hand-extended Noodles (LHEN) were analysized. The results presented that several flour (physiochemical) properties contributed to LHEN quality, and their direction and contribution were different. Most of gluten index, dry gluten (content), protein (content) and SDS-sedimentation value were positively (correlated) with the total eating value of LHEN. Among main (physiochemical) properties, protein (content) and (SDS-sedimentation) value were the most important properties for improving LAPN quality. The higher gluten index, dry gluten (content), wet gluten (content), protein (content) and (SDS-sedimentation) value, lower ash (content) and (medium) whiteness value were required for desirable LHEN.