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| 不同小麦品种搭配生产兰州拉面专用粉的灰色关联度分析 | |
| 引用本文： | 梁建兰,李志博,尚勋武,付志新.不同小麦品种搭配生产兰州拉面专用粉的灰色关联度分析[J].麦类作物学报,2009,29(1). |
| 作者姓名： | 梁建兰 李志博 尚勋武 付志新 |
| 作者单位： | 1. 河北科技师范学院,河北昌黎,066600;甘肃农业大学,甘肃兰州,730070 2. 新疆兵团绿洲生态农业重点实验室,新疆石河子,832003 3. 甘肃农业大学,甘肃兰州,730070 4. 河北科技师范学院,河北昌黎,066600 |
| 基金项目： | 国家重点科技攻关项目 |
| 摘 要： | 为研究配麦粉制作兰州拉面的特性,将强筋小麦品种甘春20号与中筋小麦品种宁春18号或弱筋小麦品种高台麦分别以11种比例搭配成22份配麦粉,测定了其面粉理化品质及面团品质,并用灰色关联度分析法对所有配麦粉的兰州拉面品质做了初步分析.结果发现,所有配麦粉中拉面品质位居前5名的依次是甘春20∶宁春18=2∶8,4∶6,5∶5,3∶7,0∶10;甘春20号占100%或高台麦比例较高的配麦粉,品质名序都很靠后.这说明,较低比例的强筋小麦与较高比例的中筋小麦搭配的面粉适合做兰州拉面,单纯的高筋力和弱筋力小麦粉都不适合做拉面. |
| 关 键 词： | 小麦 兰州拉面 配麦粉 灰色关联度 |
Gray Correlation Analyses on Different Wheat Blending to Make Special Flour for Lanzhou Hand-extended Noodle |
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| LIANG Jian-lan,LI Zhi-bo,SHANG Xun-wu,FU Zhi-xin.Gray Correlation Analyses on Different Wheat Blending to Make Special Flour for Lanzhou Hand-extended Noodle[J].Journal of Triticeae Crops,2009,29(1). | |
| Authors: | LIANG Jian-lan LI Zhi-bo SHANG Xun-wu FU Zhi-xin |
| Institution: | 1.Hebei Normal University of Science and Technology;Chang Li;Hebei 066600;2.Gansu Agricultural University;Lan zhou;Gansu 730070;3.Key Laboratory of Oasis Ecological Agriculture of Xinjiang Bingtuan;Shihezi;Xinjiang 832003 |
| Abstract: | In order to research the quality of blending flour for Lanzhou Hand-extened Noodles(LHN) making,22 groups of blended wheat flour with a ratio of 11 were made through blending strong gluten cultivar Ganchun 20 with middle gluten cultivar Ningchun 18 or weak gluten cultivar Gaotaimai,their properties were investigated and their adaptation for making Lanzhou Hand-extended Noodles were analyzed by the gray correlation analysis.The result indicated that the top 5 blended wheat flour for making Lanzhou Hand-exten... |
| Keywords: | Wheat Lanzhou Hand-extended Noodles Blending wheat flour Gray correlation analysis Adaptability |
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