兰州拉面对小麦籽粒质量性状的要求分析

摘要

为明确兰州拉面对小麦籽粒质量性状的要求,依据黄淮冬麦区70个冬小麦品种制作兰州拉面的“制作过程评价总分”和“产品感官评价总分”,采用聚类分析方法对小麦品种分类,比较不同类型小麦品种主要籽粒质量性状的差异和特点.结果表明,不同类型小麦品种的主要籽粒质量性状间存在显著差异.优质兰州拉面对小麦品种籽粒质量性状要求为:容重≥790 g/L,籽粒色泽b*值21～22,籽粒蛋白质质量分数13.0％ ～ 14.0％,湿面筋质量分数28％ ～ 30％,小麦粉破损淀粉含量18.0～22.0 UCDc,峰值黏度≥490 BU,衰减值≤80 BU.研究结果可以为小麦育种家培育兰州拉面专用小麦品种,拉面专用粉生产原粮选择,餐饮业拉面面粉选择,拉面专用粉的标准制定等提供参考.%In order to study the wheat kernel quality requirements for processing Lanzhou Hand-Stretched Noodles (LZHSN).70 wheat cultivars from winter wheat Huang-huai River Zone were selected to be test materials.Hierarchical cluster analysis (HCA) was used to classify 70 wheat varieties into three main groups on the basis of "total score of processing procedure" and "total score of sensory evaluation".Analysis of variance (ANOVA) was used to analyze differences of the major wheat kernel quality properties between three groups,which showed that the major wheat kernel quality properties were significantly different among different groups.Though this research,major wheat quality characteristics of high quality LZHSN were listed as below:test weight ≥790 g/L,kernel color b* value of 21-22,kernel protein content of 13.0％-14.0％,wet gluten content of 28％-30％,damaged starch content of 18.0 UCDc-22.0 UCDc,peak viscosity ≥490 BU and breakdown ≤80 BU.These results can provide scientific basis and references for specialize the breeding of LZHSN wheat varieties,raw grain selection for the LZHSN flour production,flour selection and setting of specialized LZHSN flour standard.