面粉质量与手工挂面品质关系的研究

为了探讨面粉质量与手工挂面品质的关系，测试了陕西关中地区15种小麦面粉的主要品质特性，及用这些面粉制作的手工挂面的食用指标，对面粉品质与手工挂面品质的关系进行了较为全面的研究。结果表明，面粉的拉伸长度与手工挂面吸水率呈显著正相关；白度与手工挂面的色泽、表现状态、食味呈显著正相关，是影响感官评价的主要因素；沉淀值、5min拉伸阻力和拉伸能量与手工挂面品质呈显著或极显著相关，是面粉品质检测、质量控制以及预测手工挂面品质的重要指标。

Relationship between Qualities of Wheat Flour and Hand-made Dry Noodle

In order to study relationship between the qualities of wheat flour and hand-made dry noodle, flour quality of 15 kinds of wheat from Guanzhong, Shaanxi province and their hand-made dry noodle qualities were analyzed, and their relationship were studied. The results showed that the extensibility was significantly positive correlative with water absorption of noodle; Whiteness was significantly positive correlative with noodle color, appearance condition and taste, respectively, so it was an important factor in quality evaluating of noodle; Sedimentation value, 5 min resistence and energy were significantly correlative with noodle quality, they were important factors in analyzing wheat flour quality, controlling quality of hand-made noodle production and forecasting quality of hand-made dry noodle.