作物学报2011，Vol.37Issue(8)：1441-1448,8.DOI:10.3724/SP.J.1006.2011.01441
混合实验仪参数与和面仪、快速黏度仪参数的关系及其对面条品质的影响
Correlation between Mixolab Parameter and Mixograph and RVA Parameters and Its Effect on Noodle Quality
摘要
Abstract
It is critical to clarify the associations between the newly available Mixolab parameters and flour protein characteristics and starch pasting properties determined by Mixograph, Rapid Visco-Analyzer (RVA), and noodle quality. Sixty wheat lines derived from Zhou 8425 B were used to measure parameters of Mixolab, Mixograph, RVA and noodle quality, and to determine the associations of parameters of Mixolab with these of Mixograph and RVA, and the reliability of predicting noodle quality using these parameters. The Mixograph midline peak integral, peak time, and width at 8 min could be predicted by Mixolab stability, which accounted for 75.7%, 74.6%, and 56.5% of their variations, respectively. Mixolab parameters C3, C4, C5, and water absorption were important for predicting starch pasting properties. The correlation coefficients between C3, C4, and C5 of Mixolab and RVA peak viscosity, trough, and final viscosity ranged from 0.57 to 0.62. Water absorption of Mixolab was negatively correlated with peak viscosity (r = -0.62, P < 0.01) and final viscosity (r = -0.55, P < 0.01). Mixolab parameters explained 75.7% of the variation of noodle color, however, accounted for low percentages (13.2-30.5%) of the variations of noodle firmness, viscoe-lasicity, and smoothness. Thus, sensory evaluation method rather than various equipments should be adopted for determining noodle quality.关键词
混合实验仪/和面仪/快速黏度测试仪/普通小麦/面条品质Key words
Mixolab/ Mixograph/ Rapid Visco-Analyzer/ Common wheat/ Noodle quality引用本文复制引用
张艳,唐建卫,Geoffroy D'HUMIERES,何中虎..混合实验仪参数与和面仪、快速黏度仪参数的关系及其对面条品质的影响[J].作物学报,2011,37(8):1441-1448,8.基金项目
本研究由引进国际先进农业科学技术计划(948计划)重大国际合作项目(2006-G2)和现代农业产业技术体系建设专项资金资助. （948计划）
