食品与机械2011，Vol.27Issue(6)：43-46,4.DOI:10.3969/j.issn.1003-5788.2011.06.010
小麦谷蛋白溶胀指数与面团特性及面条品质相关性分析
Relationship between swelling index of glutenin and dough characters, noodle quality
摘要
Abstract
In order to evaluate the effect of SIG in prediction of protein quality.it studied the correlation between the swelling index of glute-nin dough and noodle quality for 30 wheat cultivars, development time,stable time.degree of softing,extend curve area of dough quality parameters had significant correlation with SIG (r = 0.537, 0.547, -0.516, 0.469). Best cooking time,chewiness,springiness of needle quality were significantly correlated with SIG (r = 0. 455. 0. 477, -0. 521). SIG had more simple and better correlative. Therefore.SIG test is suitable to evaluate dough rheological properties for Chinese wheat varieties, and will be helpful for cereal research and wheat breeding program, especially, in early generations.关键词
谷蛋白溶胀指数/面团特性/面条品质/相关性Key words
swelling index of glutenin/ dough characters) noodle quality/ correlation引用本文复制引用
赵清宇,李利民,张杰,郑学玲..小麦谷蛋白溶胀指数与面团特性及面条品质相关性分析[J].食品与机械,2011,27(6):43-46,4.基金项目
河南省小麦产业技术体系建设专项资金资助项目(编号:S2010-01-G06) （编号:S2010-01-G06）
