摘要
手工拉面是一种特殊的面条加工形式。为了对面条品质进行准确评价,选用目前正在甘肃河西大面积推广种植的9个小麦品种及21个新近育成的品系,测定其最大张力、延展性、变形功等吹泡特性,以及手工拉面各项评分指标,并通过相关分析、通径分析及多元线性回归分析,对拉面面条各项评分指标与面团吹泡特性间的关系进行了研究。结果表明,3个面团吹泡特性中,面团最大张力对拉面评分指标的作用最小,而面团变形功对拉面评分指标有重要作用,面团延展性主要通过面团变形功间接影响拉面品质。因此,在选择拉面专用粉时主要针对面团延展性和变形功进行选择,尤其是后者。所得8个回归方程的可靠程度较高,模型合理,实用性强,可直接预测拉面各评分指标及总评分,依据面团吹泡特性对拉面品质进行有效评价。
Hand-extended noodle is a special kind of noodle. To estimate its quality reasonably, nine wheat varieties planted in large area of Hexi district and twenty one wheat lines bred recently were selected in this experiment to test alveogram, such as maximum height, extensibility and baking strength, and (sensory) (judgment) item of (hand-extended) noodle, to study the relationship (between) (sensory) (judgment) item of (hand-extended) noodle and alveogram by using correlate analysis, path analysis and multiple regression analysis. The results indicated that the effects of maximum height was very little, but the effects of baking strength was very strong, and the indirect effect of extensibility by baking strength was significant to (sensory) (judgment) item of (hand-extended) noodle. Eight multiple regression (equations) were used to estimate the sensory (judgment) items of (hand-extended) noodle and total score, and they were reasonable and (practicable).
出处
《麦类作物学报》
CAS
CSCD
北大核心
2005年第3期81-84,共4页
Journal of Triticeae Crops
基金
甘肃农业大学春小麦原原种基地项目(620000321)。
关键词
小麦
拉面
面条评分
最大张力
延展性
变形功
Wheat
Hand-extended noodle
Noodle score
Maximum height
Extensibility
Baking strength
