摘要
以25个甘肃省近几年推广种植及培育的小麦品种(品系)为材料,研究了其面团特性之间及其对拉制成的拉面品质的影响作用.结果表明:面团韧性、面团烘培筋力(W)、面团弹性(P)、弹性指数(Ie)、面团形成时间(Tpr)和稳定时间(Tol)之间极显著正相关,但它们与面团延伸性(L)和面团吹泡充气体积(G)显著负相关;W和Tol对拉面的品质分项及总评分影响极显著,可作为拉面质量评价的关键特性指标.
In order to adapt to marking economy, normalize the food-manufacturing, establish theoretical and practi- cal system for the making, estimation of quality and exploring the special flour of Lanzhou hand-extended noodles (LHEN), twenty-five wheat varieties (lines) popularized in Gansu province in recent years were selected, the rela- tionship between dough quality traits and their effects on the eating quality after being made of LHEN were analyzed· The results indicated that the positive correlation between the delegate dough tenacity traits includingW(dough bak- ing strength),P(dough elasticity),Tpr(dough peak time)andTol(stability time)was highly significant, but they were negatively correlated to the delegate dough extensibility traits includingL(dough extensibility),G(dough foam volume) significantly·To some extent of good extensibility, the desirable LHEN prefers dough tenacity to dough ex- tensibility, requires of highIe(dough elasticity index)andW·BothWandTolhave a highly significant effect on LHEN quality traits and its total score, so they can be used as key dough quality index in the estimation of LHEN quality·
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第3期70-73,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
小麦品种(品系)
兰州拉面
面团
品质特性
指标
<Keyword>wheat varieties (lines)
Lanzhou hand-extended noodles
dough
quality traits
index
