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当前位置: 首页 > 文章 > 和面仪在新疆拉面加工品质评价中的应用 麦类作物学报 2011,31 (2) 234-239
Position: Home > Articles > Application of Mixograph in Improving the Processing Quality for Xinjiang Hand-stretched Noodle of Xinjiang Wheats Journal of Triticeae Crops 2011,31 (2) 234-239

和面仪在新疆拉面加工品质评价中的应用

作  者：
穆培源;桑伟;徐红军;庄丽;王亮;聂迎彬;崔凤娟;邹波
单  位：
谷物品质与遗传改良兵团重点实验室;新疆农垦科学院作物研究所;石河子大学生命科学院;农业部食品质量监督检验测试中心
关键词：
小麦;新疆拉面;和面仪;粉质仪
摘  要：
为探讨和面仪在新疆小麦品种加工新疆拉面品质评价中的作用,2007-2008年选用28个新疆冬小麦品种为试验材料,研究了和面仪参数与粉质仪参数及新疆拉面加工品质指标间的关系。结果表明,粉质仪与和面仪参数关系密切,除吸水率、峰值高度外,其他参数间的相关性均达到极显著水平,说明这两种仪器测定面团特性的效果基本相同。和面仪参数峰值时间、8分钟宽度、8分钟面积与粉质仪稳定时间的对应关系最好,其次是峰值宽度,峰值高度与稳定时间的对应关系最差。和面仪、粉质仪参数与新疆拉面加工品质关系密切,其中和面仪的峰值时间(r=0.634)、峰值宽度(r=0.399)、8分钟宽度(r=0.603)和8分钟面积(r=0.732)以及粉质仪的形成时间(r=0.497)、稳定时间(r=0.589)、评价值(r=0.582)等参数与新疆拉面感官评价总分均呈极显著正相关。此外,和面仪参数与新疆拉面加工品质指标显著的个数要明显多于粉质仪参数,说明和面仪参数与新疆拉面加工品质关系更为密切,和面仪完全可以在优质新疆拉面品种选育工作中用于面团特性的评价和加工品质特性的预测。
译  名：
Application of Mixograph in Improving the Processing Quality for Xinjiang Hand-stretched Noodle of Xinjiang Wheats
作  者：
MU Pei-yuan1,2,SANG Wei1,2,3,XU Hong-jun1,2,ZHUANG Li2,4, WANG Liang1,2,NIE Ying-bin1,2,CUI Feng-juan1,2,3,ZOU Bo1(1.Institute of Crop Research,Xinjiang Academy of Agri-Reclamation Sciences,Shihezi,Xinjiang 832000,China;2.Key Lab of Xinjiang Production and Construction Corps for Cereal Quality Research and Genetic Improvement,Shihezi,Xinjiang 832000, China;3.The Center of Food Quality Supervision and Test,Ministry of Agriculture,Shihezi,Xinjiang 832000; 4.College of Biological Science,Shihezi University,Shihezi,Xinjiang 832002,China)
关键词：
Xinjiang wheats;Xinjiang Hand-Stretched Noodle;Mixography;Farinography
摘  要：
In order to investigate the application of mixography in improving the processing quality for Xinjiang Hand-Stretched Noodle(XHSN) of Xinjiang wheat breeding program,a total of 28 Xinjiang winter wheat cultivars were used to confirm the relations between mixography parameters and farinography parameters with sensory evaluation parameters of XHSN in 2007 and 2008.The results showed that mixography parameters had higher correlation with farinography parameters except WA and MPV,indicating that the two instruments had similar effectes on testing the flour dough properties.There were close relations between MPT(MTxW,MtxI) of mixography paramenters and ST of farinography parameters,followed by MPW,while MPV and ST had worst corresponding relation.Mixography parameters and farinography parameters had higher correlation with processing quality of XHSN,of which MPT,MPW,MPxW and MpxI(r=0.634,0.399,0.603,0.732),and DT,ST and VV(r=0.497,0.589,0.582) was positively associated with total score of sensory evaluation parameters of XHSN.Compared with farinography,mixography had more parameters with significant correlations with processing quality of XHSN,which suggesting that mixography had closer relation with processing quality of XHSN and could be used to evaluate the flour dough proeprties and to estimate the processing quality traits in breeding wheat cultivars with good quality of XHSN.

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