摘要
以山东省近年种植面积较大的32个小麦品种为材料,研究了面粉的快速粘度仪参数与淀粉组成和含量及面条品质的关系,结果表明,淀粉组成和含量显著影响面粉粘度性状,面粉粘度仪参数高峰粘度、稀释值、反弹值、峰值时间和糊化温度与面条评分呈显著或极显著相关,说明粘度性状可以作为面条小麦预测和筛选的重要评价指标之一。
The viscosity trait of wheat flour and its relations to starch content, component, and noodle quality were investigated based on 32 wheat cultivars which were widely cultivated in Shandong province. The results show that the flour viscosity data are noticeably affected by the component and content. The correlations between data of viscosity analyzer, such as peak viscosity, breakdown, set back, peak time, and pasting temperature, with noodle quality scores are significant or highly significant. The results indicate that viscosity trait could be an important index for predicting and screening wheat lines for noodle use.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第6期8-10,共3页
Journal of the Chinese Cereals and Oils Association
基金
本文为山东省三○工程项目(2003-108号)部分研究内容
