| TOM与中国面条煮面品质的关系 |
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| 引用本文： | 赵振东 刘建军. TOM与中国面条煮面品质的关系[J]. 作物学报, 1998, 24(6): 738-742 |
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| 作者姓名： | 赵振东 刘建军 |
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| 作者单位： | 山东省农业科学院作物研究所，山东济南，250100 |
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| 摘 要： | 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。
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| 关 键 词： | 中国 面条 煮面品质 TOM |
| 收稿时间： | 1996-04-25 |
| 修稿时间： | 1998-02-15 |
The Relation between TOM and Cooking Quality of Chinese Noodle |
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| Zhao Zhendong Liu Jianjun Dong Jinying Zhang Ling Li Qun. The Relation between TOM and Cooking Quality of Chinese Noodle[J]. Acta Agronomica Sinica, 1998, 24(6): 738-742 |
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| Authors: | Zhao Zhendong Liu Jianjun Dong Jinying Zhang Ling Li Qun |
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| Affiliation: | Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan, 250100 |
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| Abstract: | Sensory judgment and a chemical method for the assessment of quality ofspaghetti produced from durum wheat,which was based on the determination of the amount oftotal organic matter (TOM) in the washing water after cooking of spaghetti were used to examineChinese noodles cooking quality and TOM of 30 common wheat varieties (lines). The correlationbetween TOM and Chinese noodle cooking quality were studied. The results indicated that:TOMwas highly correlated with sensory judgment and could be used to test the cooking quality of Chinese noodle. |
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| Keywords: | Chinese noodle Sensory judgment TOM |
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