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当前位置: 首页 > 文章 > 中麦175馒头和面条品质稳定性分析 麦类作物学报 2012,32 (3) 440-447
Position: Home > Articles > Analysis on Quality Stability of Steamed Bread and Noodle by Wheat Cultivar Zhongmai 175 Journal of Triticeae Crops 2012,32 (3) 440-447

中麦175馒头和面条品质稳定性分析

作  者：
张艳;陈新民;绍凤成;王德森;何中虎
单  位：
国际玉米小麦改良中心(CIMMYT)中国办事处;中国农业科学院作物科学研究所/国家小麦改良中心;天津市武清区农业技术推广中心
关键词：
小麦;馒头品质;面条品质;品质稳定性
摘  要：
为给优质小麦育种和生产提供参考依据,以优质小麦新品种中麦175于2010-2011年度在河北和北京14个地点的样品为材料,分析了磨粉品质、面粉和面片颜色、面团流变学和淀粉糊化特性、馒头和面条加工品质。结果表明,中麦175为馒头和面条兼用型优质品种,特点是软质、中偏弱的面筋强度、面粉颜色白,多数品质性状较稳定,籽粒硬度、PPO活性、面片a*值、稳定时间、拉伸面积、延展性和最大抗延阻力的变异系数较大,馒头加工品质地点间变异大于面条。磨粉品质和面团流变学参数对馒头加工品质有显著影响,籽粒硬度和出粉率对馒头表面颜色有显著负向影响,相关系数分别为-0.82(P<0.01)和-0.58(P<0.05);面粉L*值高,馒头加工品质好,二者相关系数为0.72(P<0.01);吸水率与馒头总分呈显著负相关(r=-0.84,P<0.01),稳定时间、拉伸面积、延展性和最大抗延阻力与馒头总分呈显著正相关,相关系数分别为0.85(P<0.01)、0.77(P<0.01)、0.62(P<0.05)和0.70(P<0.01)。降低PPO活性和吸水率,提高蛋白质含量、出粉率和黄色素含量可以改善面粉和面片颜色的亮白度,增加部分黄度,形成消费者可接受的奶白色。淀粉糊化特性对馒头和面条加工品质无显著影响。上述信息对改良小麦品质的稳定性有重要意义。
译  名：
Analysis on Quality Stability of Steamed Bread and Noodle by Wheat Cultivar Zhongmai 175
作  者：
ZHANG Yan1,CHEN Xin-min1,SHAO Feng-cheng2,WANG De-sen1,HE Zhong-hu1,3(1.Institute of Crop Science/National Wheat Improvement Center,Chinese Academy of Agricultural Sciences,Beijing 100081,China;2.Wuqing Extension Center for Agricultural Technigue, Wuqing,Tianjin 301700,China;3.CIMMYT China Office,Beijing 100081,China)
关键词：
Bread wheat;Steamed bread quality;Noodle quality;Quality stability
摘  要：
A total of 14 samples of newly released wheat cultivar Zhongmai 175 collected from 2010-2011 cropping season at 14 locations were used to evaluate the milling quality,color of flour and noodle sheet,dough rheology,starch pasting property,and processing quality of steamed bread and noodle.The results indicated that Zhongmai 175 showed excellent steamed bread quality and good noodle quality,which was characterized with soft wheat,medium-weak gluten strength,and white color of flour.Except kernel hardness,PPO activity,a* value of noodle sheet,farinograph stability,extensograph energy and extensibility and maximum resistance,most quality traits showed small variation as determined by coefficients of variation across locations.For processing quality parameters of steamed bread,variation across locations was larger than noodle parameters.Steamed bread processing quality was mainly affected by milling quality and dough property.Grain hardness and flour yield contributed negatively to skin color of steamed bread,with correlation coefficients of-0.82(P<0.01)and-0.58(P<0.05),respectively.Steamed bread quality could be improved as flour L* value increased.Dough water absorption was significantly and negatively correlated with steamed bread total score(r=-0.84,P<0.01).Farinogram stability,extensogram energy and extensibility,and maximum resistance were significantly and positively correlated with steamed bread total score,with correlation coefficients of 0.85(P<0.01),0.77(P<0.01),0.62(P<0.05),and 0.70(P<0.01),respectively.The desirable creamy color of flour and noodle sheet would emerge meanwhile whiteness,brightness and yellowness of that increased as PPO activity and water absorption decreased,and protein content and flour yield and yellow pigment increased.The processing quality of steamed bread and noodle was not significantly affected by starch pasting property.The information has potential value for improvement of wheat quality stability in China.

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