手工拉面评分指标与面团稠度特性的关系

选用9个正在甘肃河西大面积推广种植的优质小麦品种以及21个新近育成的品系为试验材料,测定其面团最大压力、面团形成时间、面团稳定时间、250 s跌落值、450 s跌落值等面团稠度特性以及手工拉面各项评分指标,并通过相关分析、通径分析及多元线性回归分析,对拉面各评分指标与面团稠度特性间的关系进行了研究。结果表明,面团稠度特性在样品间差异较大,对拉面评分均具有直接或间接作用。面团最大压力和面团稳定时间对拉面评分指标的作用一般表现为正向效应;而面团250 s跌落值和450 s跌落值对拉面评分指标的作用一般表现为负向效应;面团形成时间对拉面评分指标的直接作用多表现负向效应,但由于其通过其它面团稠度特性对拉面评分指标有正向间接作用,致使其对拉面评分指标的总影响表现为正向效应。所得8个回归方程的可靠程度较高,模型合理,实用性强,可用于直接预测拉面各评分指标及总评分。

Relationship between Score Index of Hand-extended Noodle and Consistency Characters

Hand-extended noodle is a special kind of noodle. To estimate noodle quality reasonably,nine wheat varieties being planted in large area of Hexi district in Gansu province and twenty one wheat lines which were bred recently were selected in this research to test consistency characters,such as dough maximum pressure,dough development time,dough stability time,D_(250) and D_(450),and hand-extended noodle score,to study the relationship between hand-extended noodle score and consistency characters by using correlate analysis,path analysis and multiple regression analysis.The results indicated that the variation of consistency characters among different materials was obvious. Every consistency character had a direct or indirect effect on hand-extended noodle score.Dough maximum pressure and stability time had positive effect,but D_(250) and D_(450) had negative effects on hand-extended noodle score.Although dough development time had negative direct effect,because of the indirect effect,it had negative effect on hand-extended noodle score finally.Eight multiple regression equations were used to estimate the hand-extended noodle score,and they were reasonable and practicable.